Frontenac Pyment
Frontenac Pyment Bliss
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.
In a saucepan, heat ½ gallon of water, adding the orange blossom honey until dissolved. Allow to cool to room temperature.
- 3.
Pour the cooled honey-water mixture over the crushed grapes in the fermenter.
- 4.
Stir in the yeast nutrient and fill the fermenter with additional water to reach a total volume of 1 gallon.
- 5.
Check the pH level; adjust to 3.2-3.4 if necessary using food-safe acids or bases.
- 6.
Sprinkle the Lalvin 71B-1122 yeast over the mixture and gently stir to combine.
- 7.
Seal the fermenter with an airlock and let it ferment at a stable temperature of 65-70°F for 10-14 days, monitoring for bubbling activity.
- 8.
Once bubbling slows, siphon (rack) the liquid into a secondary fermenter, leaving sediment behind.
- 9.
Allow the Pyment to age in the secondary vessel for 4-8 months, checking periodically for clarity and tasting for flavor development.
- 10.
After aging, siphon the Pyment into clean bottles and cork them securely.
- 11.
Age the bottled Pyment for at least 9 months to enhance its flavor before enjoying.
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