La Crescent Pyment
Experience the harmonious blend of La Crescent grapes and acacia honey in this exquisite pyment. With a unique floral aroma and refreshing acidity, this mead pairs beautifully with cheese or light desserts. Create a delightful home-brewed wine that showcases the bright notes of fruit and honey, perfect for sipping or sharing.
ingredients
- 3.5 lbs La Crescent grapes
- 1.5 lbs acacia honey
- Water to 1 gallon
- 1 tsp yeast nutrient
- 1 packet Lalvin QA23 yeast
steps
- 1.
Crush the La Crescent grapes and add them to a primary fermenter.
- 2.
In a saucepan, heat the acacia honey with 1/2 gallon of water until completely dissolved; allow to cool before adding to the grapes.
- 3.
Add the yeast nutrient and enough water to bring the total volume up to 1 gallon.
- 4.
Check the pH level and adjust it to between 3.1 and 3.3 if necessary, ensuring optimal fermentation conditions.
- 5.
Pitch the Lalvin QA23 yeast into the mixture and ferment at a consistent temperature of 58-62°F for 14 to 21 days.
- 6.
Once fermentation is complete, rack the pyment into a secondary vessel and let it age for 4 to 8 months, allowing flavors to develop fully.
- 7.
Finally, bottle the pyment and age for at least 6 months before enjoying the fruits of your labor.
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