De Chaunac Pyment
Experience the enchanting flavors of dechanac grapes blended with sweet honey in this delightful mead recipe. This naturally fermented beverage brings together the rich, fruity notes of grapes and the golden warmth of honey, creating a refreshing drink perfect for celebrations or quiet evenings. Enjoy the perfect balance of sweetness and acidity, complemented by a mild alcohol content that invites you to sip leisurely.
ingredients
- 3 lbs De Chaunac grapes, crushed
- 2 lbs raw honey
- 4 cups spring water
- 1/4 tsp wine yeast (such as Lalvin EC-1118)
- 1/4 tsp potassium metabisulfite (for sanitation)
- 1/2 tsp acid blend (optional, for balance)
- 1/2 tsp gelatin (optional, for clarity)
steps
- 1.
Sterilize all equipment with potassium metabisulfite solution to ensure a clean fermentation process.
- 2.
In a large pot, combine crushed dechanac grapes, honey, and spring water over low heat until well mixed. Do not boil.
- 3.
Allow the mixture to cool to room temperature before adding the wine yeast and acid blend (if using). Stir gently.
- 4.
Transfer the mixture into a fermentation vessel, ensuring to leave some headspace for bubbling. Seal with an airlock.
- 5.
Let the mead ferment in a dark, temperature-controlled environment (around 65-75°F) for 2-4 weeks, or until bubbling slows dramatically.
- 6.
Optional: After fermentation, add gelatin to clarify the mead and let it sit for an additional week.
- 7.
Carefully siphon the mead into bottles, leaving sediment behind. Seal the bottles and let them age for at least 1-3 months before enjoying.
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