Cabernet Sauvignon Pyment
Indulge in the rich, full-bodied flavors of this Cabernet Sauvignon pyment, a harmonious blend of fresh grapes and sweet honey. With each sip, enjoy the complexity of ripe berries and floral notes, enhanced by the fermentation process. Perfect for sipping on its own or pairing with gourmet cheeses, this homemade wine is a true testament to winemaking artistry.
ingredients
- 12 lbs Cabernet Sauvignon grapes
- 3 ½ lbs of honey
- 3 campden tablets
- 1 tsp yeast nutrient
- 1 packet wine yeast
- 2 tsp pectic enzyme
- Water to 1 gallon
steps
- 1.
Sanitize all fermentation equipment and bottles to ensure cleanliness.
- 2.
Crush the Cabernet Sauvignon grapes in a sanitized fermentation container, allowing the juice to flow freely.
- 3.
Add crushed campden tablets to the crushed grapes to prevent unwanted bacteria. Stir thoroughly and let sit for 24 hours.
- 4.
In a separate pot, dissolve the honey in warm water, then add this mixture to the fermenting grapes.
- 5.
Add yeast nutrient and pectic enzyme to the must (the mixture of grape juice and honey), stirring gently.
- 6.
After 24 hours, sprinkle the wine yeast over the must without stirring. Allow it to ferment for about 5–7 days, stirring daily.
- 7.
Once fermentation slows, transfer the must to a sanitized carboy, leaving sediment behind.
- 8.
Fill with water until it reaches the 1-gallon mark, ensuring all components are mixed well.
- 9.
Seal the carboy with an airlock and let it ferment in a cool, dark area for 4–6 weeks or until fermentation is complete (specific gravity reading at .995).
- 10.
Once fermentation is complete, siphon the pyment into sanitized bottles, leaving sediment behind. Seal and age for at least 3 months before enjoying.
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