Spiced White Grape Pyment
Warm up your autumn evenings with this enticing Spiced White Grape Pyment. Infused with aromatic cinnamon and cloves, this mead captures the essence of fall, balancing the sweetness of white grapes with a comforting spice profile. Perfect for sipping by the fire or sharing at gatherings, this homemade pyment will surely become a seasonal favorite.
ingredients
- 2 lbs white grapes, crushed
- 1 lb honey
- 1/2 gallon water
- 1 cinnamon stick
- 4 whole cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp acid blend (or juice of 1 lemon)
- 1/4 tsp potassium metabisulfite
- 1/2 packet mead yeast (e.g., Lalvin D47)
steps
- 1.
In a large pot, bring the water to a gentle boil and dissolve the honey, stirring well.
- 2.
Remove the pot from heat and let it cool to room temperature.
- 3.
In a sanitized fermentation vessel, combine the crushed grapes and honey-water mixture.
- 4.
Add the cinnamon stick, cloves, allspice, nutmeg, acid blend, and potassium metabisulfite to the fermentation vessel.
- 5.
Stir the mixture gently to combine all ingredients thoroughly.
- 6.
Sprinkle yeast over the top and stir gently to distribute.
- 7.
Seal the fermentation vessel with an airlock and place it in a dark, cool location (around 65-75°F).
- 8.
Allow the mead to ferment for about 4-6 weeks, or until bubbling subsides.
- 9.
Once fermentation is complete, siphon the pyment into sanitized bottles, leaving sediment behind.
- 10.
Let the bottles age for at least 2 months before enjoying the cozy flavors.
