Accokeek Creek Black Muscat Pyment
"Fruit: 2.5 gallons (9.5 L) 24 °Brix Black Muscat grapes Fruit Suppl'mt: 2.5 g di-ammonium phosphate (DAP) Add'l: 2 Tbsp. pectic enzyme Honey: 16 lbs. (7.3 kg) Monarch's Choice Wildflower Honey Yeast Nutrient: 10 g Fermaid-K Yeast: 20 g Lalvin KV1116 yeast Stabilizers: 1.67 g potassium metabisulfite 4 g potassium sorbate"
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A rich and aromatic wine made from black muscat grapes and wildflower honey, fermented with Lalvin KV1116 yeast for a smooth finish.
ingredients
- 2.5 gallons (9.5 L) 24 °Brix Black Muscat grapes
- 2.5 g di-ammonium phosphate (DAP)
- 2 Tbsp. pectic enzyme
- 16 lbs. (7.3 kg) Monarch's Choice Wildflower Honey
- 10 g Fermaid-K yeast nutrient
- 20 g Lalvin KV1116 yeast
- 1.67 g potassium metabisulfite
- 4 g potassium sorbate
steps
- 1.
Crush the grapes and add di-ammonium phosphate and pectic enzyme. Let sit for 24 hours.
- 2.
Press the grapes and transfer the juice to a fermenting vessel.
- 3.
Add honey, yeast nutrient, Lalvin KV1116 yeast, and ferment for 2-3 weeks.
- 4.
Rack the wine, add stabilizers, and let age for 6-12 months.
- 5.
Bottle the wine and enjoy!
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