Basil & Niagara Grape Herbal Pyment | DishGen Recipe
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Basil & Niagara Grape Herbal Pyment image

"Herbs: 1 cup basil leaves, loosely packed Fruit Suppl'mt: 2 11-oz cans frozen 100% white grape concentrate Honey: 14 oz. Wildflower or Clover Honey (to specific gravity of 1.085) Water: Water to make one gallon Acid Suppl'mt: 2-1/2 tsp. acid blend Stabilizers: 1 Campden tablet, finely crushed and dissolved in 1/4 cup water Tannins: 1/4 tsp. tannin Yeast Nutrient: 1-1/4 tsp. yeast nutrient Yeast: 1 pkg Champagne wine yeast"

12/13/2024
date
12
servings
1
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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Basil & Niagara Grape Herbal Pyment

ingredients

  • 1 cup fresh basil leaves, loosely packed
  • 2 11-oz cans frozen Niagara grape concentrate
  • 14 oz Wildflower or Clover Honey
  • Water to make one gallon
  • 2-1/2 tsp acid blend
  • 1 Campden tablet, finely crushed and dissolved in 1/4 cup water
  • 1/4 tsp tannin
  • 1-1/4 tsp yeast nutrient
  • 1 pkg Champagne wine yeast

steps

  1. 1.

    Boil 1 quart of water and add the crushed Campden tablet to sterilize the container. Allow it to cool.

  2. 2.

    In a large fermenter or clean glass vessel, combine the frozen Niagara grape concentrate with enough water to achieve a total volume of one gallon.

  3. 3.

    Add the wildflower honey, stirring well until completely dissolved.

  4. 4.

    Tear the basil leaves slightly to release their essential oils and add them to the mixture.

  5. 5.

    Stir in the acid blend, tannin, and yeast nutrient for an even distribution.

  6. 6.

    Once the mixture cools to room temperature, sprinkle the Champagne yeast evenly over the top.

  7. 7.

    Cover the fermenter with a clean cloth and let it sit in a dark, warm place for 5-7 days, stirring daily to encourage fermentation.

  8. 8.

    After fermentation, strain the mixture to remove the basil leaves and transfer the wine to a clean bottling container.

  9. 9.

    Allow the wine to age for at least 3 months before bottling. Chill and serve as a refreshing herbal pyment at your next gathering!

DishGen

Basil & Niagara Grape Herbal Pyment

Servings: 12

Basil & Niagara Grape Herbal Pyment

ingredients

  • 1 cup fresh basil leaves, loosely packed
  • 2 11-oz cans frozen Niagara grape concentrate
  • 14 oz Wildflower or Clover Honey
  • Water to make one gallon
  • 2-1/2 tsp acid blend
  • 1 Campden tablet, finely crushed and dissolved in 1/4 cup water
  • 1/4 tsp tannin
  • 1-1/4 tsp yeast nutrient
  • 1 pkg Champagne wine yeast

steps

  1. 1.

    Boil 1 quart of water and add the crushed Campden tablet to sterilize the container. Allow it to cool.

  2. 2.

    In a large fermenter or clean glass vessel, combine the frozen Niagara grape concentrate with enough water to achieve a total volume of one gallon.

  3. 3.

    Add the wildflower honey, stirring well until completely dissolved.

  4. 4.

    Tear the basil leaves slightly to release their essential oils and add them to the mixture.

  5. 5.

    Stir in the acid blend, tannin, and yeast nutrient for an even distribution.

  6. 6.

    Once the mixture cools to room temperature, sprinkle the Champagne yeast evenly over the top.

  7. 7.

    Cover the fermenter with a clean cloth and let it sit in a dark, warm place for 5-7 days, stirring daily to encourage fermentation.

  8. 8.

    After fermentation, strain the mixture to remove the basil leaves and transfer the wine to a clean bottling container.

  9. 9.

    Allow the wine to age for at least 3 months before bottling. Chill and serve as a refreshing herbal pyment at your next gathering!

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 675cbbe6bb5e4c316fcc49f7

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