Lemony White Grape Pyment
Indulge in the invigorating blend of sweet white grapes and luscious honey, accentuated by tangy lemon zest. This zesty pyment captures the essence of summer, making it an ideal partner for outdoor soirées and flavorful conversations. Easy to craft at home, it presents an aromatic adventure for any mead enthusiast looking to explore new wines.
ingredients
- 3 lbs white grapes (like Chardonnay or Sauvignon Blanc)
- 2 lbs wildflower honey
- 1 cup freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp acid blend (optional, for balance)
- 1 packet mead yeast (such as Lalvin D-47)
- 1 gallon of filtered water
steps
- 1.
Sanitize all equipment thoroughly before beginning to ensure a safe fermentation process.
- 2.
In a large pot, warm half of the filtered water, then gradually stir in the honey until fully dissolved.
- 3.
Crush the white grapes, releasing their juices, and transfer them to a fermentation vessel.
- 4.
Pour the warm honey mixture over the crushed grapes, ensuring they are well combined.
- 5.
Add the freshly squeezed lemon juice and lemon zest, stirring to integrate all ingredients.
- 6.
If desired, mix in the acid blend, then add the remaining filtered water while leaving some headspace.
- 7.
Sprinkle the mead yeast evenly over the mixture and seal the vessel with an airlock.
- 8.
Place the pyment in a cool, dark environment and allow it to ferment for approximately 4-6 weeks, monitoring periodically.
- 9.
After fermentation completes, siphon the mead into clean bottles, discarding the sediment.
- 10.
Cap the bottles and age for an additional 3-6 months to enhance flavor complexity.
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