Frontenac Gris Pyment
Experience the exquisite blend of Frontenac Gris grapes and clover honey in this delightful pyment. Bursting with fruity aromas and a hint of floral sweetness, this recipe creates a refreshing, complex mead perfect for sipping or pairing with your favorite cheeses. Aged to perfection, this luscious elixir will tantalize your taste buds and elevate any gathering.
ingredients
- 3 lbs Frontenac Gris grapes
- 2 lbs clover honey
- Water to 1 gallon
- 1 tsp yeast nutrient
- 1 packet Lalvin D-47 yeast
steps
- 1.
Crush grapes and add to a sanitized primary fermenter.
- 2.
In a saucepan, heat honey with 1/2 gallon of water until fully dissolved, then cool and pour into the fermenter with grapes.
- 3.
Add yeast nutrient and enough water to reach a total volume of 1 gallon.
- 4.
Test and adjust pH to 3.3-3.5 for optimal fermentation conditions.
- 5.
Pitch Lalvin D-47 yeast into the mixture and stir gently.
- 6.
Cover the fermenter and allow to ferment at a consistent temperature of 60-65°F for 14-21 days, monitoring daily.
- 7.
Once fermentation is complete, rack the liquid into a sanitized secondary container, leaving sediment behind, and age for 3-6 months.
- 8.
After aging, carefully bottle the pyment, sealing each bottle well.
- 9.
Allow the bottled pyment to age for at least 6 months before indulging in its rich flavors.
