Bearded Tree Marquette Pyment
Experience the rich essence of Bearded Tree Marquette grapes blended with luscious wildflower honey in this exquisite pyment. This handcrafted beverage delivers a perfect balance of sweetness and acidity, making it an outstanding choice for intimate gatherings or quiet evenings. Ideal with artisanal cheeses or consumed on its own, this pyment develops intricate flavors as it ages, offering a unique tasting experience.
ingredients
- 3 lbs Bearded Tree Marquette grapes
- 2 lbs wildflower honey
- Water to 1 gallon
- 1 tsp yeast nutrient
- 1 packet Lalvin RC-212 yeast
steps
- 1.
Crush the Bearded Tree Marquette grapes and transfer them to a sanitized primary fermenter.
- 2.
In a separate vessel, gently warm ½ gallon of water and dissolve the wildflower honey, then allow the mixture to cool to room temperature.
- 3.
Pour the honey-water mixture over the crushed grapes in the fermenter.
- 4.
Add the yeast nutrient and fill with water until the total volume reaches 1 gallon.
- 5.
Check the pH level; adjust it between 3.3 and 3.5 if necessary.
- 6.
Sprinkle the Lalvin RC-212 yeast into the must and cover with an airlock.
- 7.
Ferment at a controlled temperature of 68-72°F for 7-10 days, monitoring for active fermentation.
- 8.
Once fermentation slows, rack the wine into a secondary fermenter and age for 3-6 months, allowing flavors to develop.
- 9.
Bottle the pyment and store in a cool, dark area, letting it mature for at least 6 months before enjoying.
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