Thompson Grape Pyment
Thompson Grape Pyment
ingredients
- 3 lbs liquid wildflower honey
- 1 gallon fresh grape juice (from ripe grapes)
- 1 gallon water
- 1 packet of wine yeast (e.g., Lalvin EC-1118)
- 1 tsp yeast nutrient
- 1 tsp acidity blend (if needed)
- Optional: spices (e.g., cinnamon stick or cloves) for added flavor
steps
- 1.
Sanitize all brewing equipment thoroughly to ensure a clean fermentation process.
- 2.
In a large pot, combine 1 gallon of water and 3 lbs of honey. Gently heat to dissolve the honey completely, creating a honey must. Do not boil.
- 3.
Remove from heat and cool the honey must to room temperature.
- 4.
In a primary fermentation vessel, combine the cooled honey must with 1 gallon of fresh grape juice. If desired, add optional spices for added flavor complexity.
- 5.
Sprinkle yeast nutrient into the mixture and stir gently to combine.
- 6.
Pitch the yeast by sprinkling it over the surface of your grape and honey mixture.
- 7.
Seal the fermentation vessel with an airlock and place it in a dark, warm place (around 65-75°F).
- 8.
Allow the mead to ferment for about 2-4 weeks, monitoring the bubbles in the airlock for signs of fermentation.
- 9.
After fermentation is complete, siphon the pyment into a clean secondary fermenter, leaving sediment behind.
- 10.
Let age for at least 3 months, checking clarity and flavor; bottle when ready.
