Wifezilla
Low-Carb Queen - RIP: 1963-2021
Digging up some pyment recipes (mead with grapes).
Which sounds best? I never added grapes to my mead before.
Pyment Recipe #1
3 1/2 lbs grapes
14 lbs honey
Redstar Champange yeast.
Mash the grapes in 1 liter of water using a potato masher, removing as many stems as possible. Mixed the honey in 2 gallons of water in the primary, add the grapes and pitch the yeast. Fill to make 3.75 gallons.
SCUPPERNONG PYMENT
* 6-10 lbs of Scuppernong grapes
* 1 1/2 lbs honey
* 5-6 pts water
* 1 1/2 tsp acid blend
* 1 tsp yeast nutrient
* 1/2 tsp grape tannin
* 1 packet White Labs WLP720 Sweet Mead or Vierka Mead or Kitzinger Mead yeast
Grapes should be ripe, clean and destemmed. If stems are left on grapes, reduce tannin by half. While removing any unsound grapes, put 5 pints water on to boil and stir in honey until dissolved. Skim any foamy residue from honey off top of water. Put grapes in nylon straining bag and tie closed. In primary, crush grapes well. Pour boiling water over grapes and stir in all remaining ingredients except yeast, which should be in starter (Vierka mead yeast should be started 3 days in advance in 1 cup warm water into which are dissolved 1/4 tsp yeast nutrient and 1 tsp honey). Cover primary and allow to cool to room temperature. Add yeast starter and recover primary. When fermentation becomes vigorous, squeeze bag twice daily for 7 days. Remove bag and press to extract all juice, which is added back to primary (discard pulp). Allow fermentation to subside before transferring to secondary. Top up if required and attach airlock. Rack every 30 days for three months, then every 60 days for six months, topping up and reattaching airlock each time. Starting with first racking, add crushed Campden tablet every other racking. Stabilize and sweeten if desired 2-3 weeks before bottling. Will improve with age until about fourth year.
http://winemaking.jackkeller.net/request153.asp
Pyment recipe #3
* 5 gal Riesling juice (TA=1.10, Bx=19, pH=2.99)
* 7 lbs clover honey
* Yeast Lab dry mead yeast (M61), 1-liter starter
Directions:
* Add the honey to the sulfited grape juice to raise the OG to 29 Bx.
* Adjust the acid if needed with acid blend.
* The following day pitch the yeast starter and let it ferment at ambient basement temperature leaving in primary twelve months.
* Rack off the sediment and bottle when completely clear.
Notes:
Wonderful sweet/sour balance with a tremendous honey/sweet Riesling aroma. Should be stunning after a few years of bottle age. Taste is reminiscent of a late harvest Riesling with honey flavors and aroma very evident.
http://davespicks.com/writing/mme/recipes/pyment.html
I will, of course, be using my grapes and have no idea what they are...LOL
Also found this article on "Country Wines" people might find interesting...
http://www.winemakermag.com/stories...king/688-theres-more-to-wine-than-just-grapes
Another one here... (potato wine anyone? LOL)
http://www.backwoodshome.com/articles2/fedyniak110.html
Which sounds best? I never added grapes to my mead before.
Pyment Recipe #1
3 1/2 lbs grapes
14 lbs honey
Redstar Champange yeast.
Mash the grapes in 1 liter of water using a potato masher, removing as many stems as possible. Mixed the honey in 2 gallons of water in the primary, add the grapes and pitch the yeast. Fill to make 3.75 gallons.
SCUPPERNONG PYMENT
* 6-10 lbs of Scuppernong grapes
* 1 1/2 lbs honey
* 5-6 pts water
* 1 1/2 tsp acid blend
* 1 tsp yeast nutrient
* 1/2 tsp grape tannin
* 1 packet White Labs WLP720 Sweet Mead or Vierka Mead or Kitzinger Mead yeast
Grapes should be ripe, clean and destemmed. If stems are left on grapes, reduce tannin by half. While removing any unsound grapes, put 5 pints water on to boil and stir in honey until dissolved. Skim any foamy residue from honey off top of water. Put grapes in nylon straining bag and tie closed. In primary, crush grapes well. Pour boiling water over grapes and stir in all remaining ingredients except yeast, which should be in starter (Vierka mead yeast should be started 3 days in advance in 1 cup warm water into which are dissolved 1/4 tsp yeast nutrient and 1 tsp honey). Cover primary and allow to cool to room temperature. Add yeast starter and recover primary. When fermentation becomes vigorous, squeeze bag twice daily for 7 days. Remove bag and press to extract all juice, which is added back to primary (discard pulp). Allow fermentation to subside before transferring to secondary. Top up if required and attach airlock. Rack every 30 days for three months, then every 60 days for six months, topping up and reattaching airlock each time. Starting with first racking, add crushed Campden tablet every other racking. Stabilize and sweeten if desired 2-3 weeks before bottling. Will improve with age until about fourth year.
http://winemaking.jackkeller.net/request153.asp
Pyment recipe #3
* 5 gal Riesling juice (TA=1.10, Bx=19, pH=2.99)
* 7 lbs clover honey
* Yeast Lab dry mead yeast (M61), 1-liter starter
Directions:
* Add the honey to the sulfited grape juice to raise the OG to 29 Bx.
* Adjust the acid if needed with acid blend.
* The following day pitch the yeast starter and let it ferment at ambient basement temperature leaving in primary twelve months.
* Rack off the sediment and bottle when completely clear.
Notes:
Wonderful sweet/sour balance with a tremendous honey/sweet Riesling aroma. Should be stunning after a few years of bottle age. Taste is reminiscent of a late harvest Riesling with honey flavors and aroma very evident.
http://davespicks.com/writing/mme/recipes/pyment.html
I will, of course, be using my grapes and have no idea what they are...LOL
Also found this article on "Country Wines" people might find interesting...
http://www.winemakermag.com/stories...king/688-theres-more-to-wine-than-just-grapes
Another one here... (potato wine anyone? LOL)
http://www.backwoodshome.com/articles2/fedyniak110.html
