Vanilla Bean White Grape Pyment
Experience the enchanting blend of rich vanilla bean and crisp white grape in this exquisite pyment recipe. The smooth, creamy undertones of vanilla meld perfectly with the refreshing acidity of white grapes, creating a harmonious drink that’s perfect for sipping on warm evenings. Elevate your mead-making game with this unique twist on a traditional favorite.
ingredients
- 3 lbs white grape juice (fresh or from concentrate)
- 5 lbs wildflower honey
- 1 whole vanilla bean
- 1 packet of mead yeast (such as Lalvin D47 or EC-1118)
- 1 tsp yeast nutrient
- 1 tsp acid blend
- 1 gallon water (filtered or distilled)
steps
- 1.
Begin by sanitizing your fermentation equipment: carboy, airlock, and stirring spoon.
- 2.
In a large pot, combine 1 gallon of water and the honey. Heat gently until fully dissolved, ensuring not to boil.
- 3.
Once dissolved, remove from heat and add the white grape juice and acid blend. Stir well to combine.
- 4.
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the mixture for maximum flavor.
- 5.
Allow the mixture to cool to room temperature, then transfer to your sanitized fermentation vessel.
- 6.
Sprinkle the yeast nutrient over the mixture, then add your chosen mead yeast.
- 7.
Seal the carboy with an airlock and set it in a cool, dark place. Allow it to ferment for 4-6 weeks.
- 8.
Once fermentation is complete, gently siphon the mead into another sanitized container, leaving behind any sediment.
- 9.
Allow the pyment to mature for at least another month before bottling. The longer you age it, the better the flavors will meld!
- 10.
After aging, bottle your creamy vanilla grape pyment and enjoy chilled.
