Frontenac Pyment
Experience the harmonious union of Frontenac grapes and luscious orange blossom honey in this Frontenac Pyment. This exquisite mead-like beverage offers a medley of flavors that dance on the palate, making it the perfect choice for celebrations or quiet evenings. Through careful fermentation and aging, this elixir develops rich complexity, ready to impress your friends or elevate your personal collection.
ingredients
- 3.5 lbs Frontenac grapes
- 1.5 lbs orange blossom honey
- Water to 1 gallon
- 1 tsp yeast nutrient
- 1 packet Lalvin 71B-1122 yeast
steps
- 1.
Crush the Frontenac grapes and transfer them to a sanitized primary fermenter.
- 2.
Heat ½ gallon of water in a saucepan, adding the orange blossom honey until fully dissolved.
- 3.
Allow the honey-water mixture to cool to room temperature.
- 4.
Pour the cooled mixture over the crushed grapes in the fermenter.
- 5.
Stir in the yeast nutrient and fill the fermenter with additional water to reach a total volume of 1 gallon.
- 6.
Check the pH level and adjust to 3.2-3.4 with food-safe acids or bases if necessary.
- 7.
Sprinkle the Lalvin 71B-1122 yeast over the mixture and gently stir to combine.
- 8.
Seal the fermenter with an airlock and ferment at a stable temperature of 65-70°F for 10-14 days.
- 9.
Monitor for bubbling activity; once it slows, siphon the liquid into a secondary fermenter, leaving sediment behind.
- 10.
Allow the Pyment to age in the secondary vessel for 4-8 months, checking periodically for clarity and flavor.
- 11.
After aging, siphon the Pyment into clean bottles and cork them securely.
- 12.
Age the bottled Pyment for at least 9 months to enhance its flavor before enjoying.
