Basil & Niagara Grape Herbal Pyment
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.
Boil 1 quart of water and add the crushed Campden tablet to sterilize the container. Allow it to cool.
- 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.
Add the wildflower honey, stirring well until completely dissolved.
- 4.
Tear the basil leaves slightly to release their essential oils and add them to the mixture.
- 5.
Stir in the acid blend, tannin, and yeast nutrient for an even distribution.
- 6.
Once the mixture cools to room temperature, sprinkle the Champagne yeast evenly over the top.
- 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.
After fermentation, strain the mixture to remove the basil leaves and transfer the wine to a clean bottling container.
- 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!
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