Thirsty Thursday – Something for my Peeps

Peeps.

Peeps!
Peeps!

You know them.

You either love them or hate them.

I could eat them all day.

So, one day last week I wondered aloud to my Facebook and Twitter pals if a beer or mead made from Peeps (as fermentable sugar) would be good.

What was amazing was how many friends eagerly offered to taste it if I made it. So I made some calculations…

//platform.twitter.com/widgets.jsThen realized that just using real Peeps wouldn’t work because of preservatives, so did some more calculations…

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I got my numbers – a handy recipe for home-made Peeps off the internet.

//platform.twitter.com/widgets.jsI was ready:

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I started a Peep mead and a Peep wheat on Saturday.

I started with the mead. It was simple enough to boil white sugar and corn syrup and transfer it into a carboy when it was sufficiently cool.

The Peep mead before I pitched the yeast.
The Peep mead before I pitched the yeast.

Then I started the Peep wheat. I used the same ratio of sugar to corn syrup to represent the Peeps in this brew, then added wheat malt and some Magnum hops.

Boiling the Peep wheat.
Boiling the Peep wheat.

I pitched the yeast. Now the wait begins.

The yeast is pitched. Now hoping for fermentation.
The yeast is pitched. Now hoping for fermentation.

Fermentation did start. I knew the wheat would ferment, but totally didn’t expect anything from the mead.

Fermenting away.
Fermenting away.

Fermentation is still going strong.

Tiny bubbles in the Peep mead.
Tiny bubbles in the Peep mead.

I decided to feed the mead a little yeast nutrient yesterday, after realizing that sugar water probably doesn’t have much in the way of nutrition for the little guys. Fermentation has since picked up even more.

The bubbles in the airlock are particularly photogenic today...
The bubbles in the airlock are particularly photogenic today…

The wheat will be ready to drink in about 5 weeks, maybe sooner. I should try to have it ready by Easter, shouldn’t I?

The mead… well it’ll be a little longer. The last mead I made fermented for three months, then sat in bottles for six months before it was palatable. Mead requires patience.

I think the Peep wheat might work out. Maybe. The Peep mead… not hoping for much. But I’m willing to occupy one of my five one-gallon carboys for the experiment. Who knows? Maybe it’ll be delicious!

Published by paleololigo

Scientist (Paleontology, Geochemistry, Geology); Writer (Speculative and Science Fiction, plus technical and non-technical Science); Mom to great boy on the Autism spectrum; possessor of too many hobbies.

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