Gewurztraminer Pyment

"--- name: Gewurztraminer Pyment type: Pyment author: Your Name batch_size: amount: 5 unit: gallon ingredients: - name: Honey amount: 12 unit: pound - name: Gewurztraminer Grape Juice amount: 2 unit: gallon - name: Water amount: 3 unit: gallon - name: Yeast Nutrient amount: 4 unit: teaspoon - name: Pectic Enzyme amount: 2.5 unit: teaspoon - name: Wine Yeast amount: 1 unit: packet note: Recommend Lalvin D-47 or similar original_gravity: 1.090 final_gravity: 1.000 abv: 11.8% instructions: - Sanitize all equipment thoroughly - Heat 1 gallon of water and dissolve honey - Add grape juice to fermenter - Add honey-water mixture to fermenter - Top up with remaining water to reach 5 gallon mark - Add yeast nutrient and pectic enzyme, stir well - Take initial gravity reading - Pitch yeast when must is at room temperature - Ferment at 65-70°F (18-21°C) for 2-3 weeks - Rack to secondary fermenter after primary fermentation - Age for 2-3 months - Bottle or keg when clear and stable notes: - Adjust honey amount for desired sweetness and alcohol content - Cold crash before bottling for clearer mead - Age for at least 6 months for best results"

CellarDog47

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11/17/2024

date

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Gewurztraminer Pyment Bliss

ingredients

Honey: 12 pounds
Gewurztraminer Grape Juice: 2 gallons
Water: 3 gallons

Yeast Nutrient: 4 teaspoons
Pectic Enzyme: 2.5 teaspoons
Wine Yeast: 1 packet (Lalvin D-47 or similar)

steps

1.
Sanitize all equipment to ensure a clean fermentation process.
2.
Heat 1 gallon of water to about 160°F (70°C) and gradually dissolve the honey into it, creating a honey-water mixture.
3.
In a fermenter, pour in 2 gallons of Gewurztraminer grape juice.
4.
Add the warmed honey-water mixture to the fermenter with the grape juice.
5.
Top with the remaining 2 gallons of cool water to reach the 5-gallon mark.
6.
Sprinkle yeast nutrient and pectic enzyme into the mixture, stirring well to incorporate.
7.
Take an initial gravity reading to note original gravity at 1.090.
8.
Allow the must to cool to room temperature, then pitch the yeast into the mixture.
9.
Ferment in a controlled environment at 65-70°F (18-21°C) for 2-3 weeks.
10.
After primary fermentation, rack the mead into a secondary fermenter for clarification.
11.
Age the pyment for 2-3 months, tasting occasionally for flavor development.
12.
When clear and stable, bottle or keg the mead, considering a cold crash for improved clarity before bottling.

pyment gewurztraminer mead fermentation honey

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Comments

Name: Gewurztraminer Pyment
Yield: 30
Ingredients: Honey: 12 pounds; Gewurztraminer Grape Juice: 2 gallons; Water: 3 gallons; Yeast Nutrient: 4 teaspoons; Pectic Enzyme: 2.5 teaspoons; Wine Yeast: 1 packet (Lalvin D-47 or similar)

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