Big Muddy Gewurtztraminer Pyment
"recipe: name: Gewurtztraminer Pyment type: Pyment (Grape Melomel) method: Extract author: Doc created_date: 2018-01-12 batch: size: 4 gallons pre_boil_size: 2 gallons stats: original_gravity: 1.201 final_gravity: 1.050 # Estimated based on 75% attenuation abv: 16.5% # Estimated ibu: 0 calories_per_12oz: 265.3 carbs_per_12oz: 25.8g fermentables: - name: Honey amount: 7.1 lbs ppg: 42 percentage: 74.9% other_ingredients: - name: Gewurtztraminer Juice amount: 8 quarts type: Other use: Primary yeast: - name: Vintner's Harvest AW4 amount: 1 packet type: German white wine yeast attenuation: 75% flocculation: Medium optimum_temp_range: min: 66°F max: 72°F fermentation: primary: temperature: 69°F process: - step: Sanitize all equipment thoroughly - step: Combine honey and grape juice in fermenting vessel - step: Stir thoroughly to dissolve honey - step: Rehydrate yeast according to package instructions - step: Pitch rehydrated yeast into must - step: Ferment at 69°F for 2-4 weeks or until activity ceases - step: Rack to secondary vessel for aging - step: Age for several months to allow flavors to meld and clear - step: Bottle when desired clarity and flavor profile is achieved notes: - Fructose from Gewurtztraminer juice entered as equivalent amount of cane sugar in recipe calculations - No boiling required (extract method) - Consider adding staggered nutrient additions for healthy fermentation - Final product will be sweet due to high starting gravity and limited yeast attenuation - Use wine bottles or beer bottles with appropriate closures for packaging"
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Hamburg on the Big Muddy Gewurtztraminer Pyment
ingredients
- 7.1 lbs Honey
- 8 quarts Gewurtztraminer Juice
- 1 packet Vintner's Harvest AW4 Yeast
steps
- 1.
Sanitize all equipment thoroughly to maintain a clean fermentation environment.
- 2.
In a fermenting vessel, combine honey with Gewurtztraminer juice. Stir well until the honey is completely dissolved.
- 3.
Rehydrate the yeast according to the package instructions for optimal performance.
- 4.
Pitch the rehydrated yeast into the must and mix gently to incorporate.
- 5.
Allow the mixture to ferment at a controlled temperature of 69°F for 2-4 weeks, watching for signs of fermentation activity.
- 6.
Once fermentation has ceased, rack the liquid into a secondary vessel for aging.
- 7.
Age for several months to facilitate flavor melding and enhance clarity.
- 8.
Bottle the pyment when clarity and flavor are at their desired levels.
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