Tonight I bottled up the peach mead I brewed on 6/30 using honey from my hives. I siphoned a couple of ounces into a glass. This is young but absolutely delicious. I’ve made a lot of Mead over the years, and I’m pretty certain now that the right yeast is key to retaining the honey flavored. This is a bright, rich wine with a round honey flavor and pronounced peach notes. Sometimes meads come through with a bit of cough syrup taste. None of that here. This is good, good stuff.