Muscadine Pyment
Muscadine Pyment Bliss
ingredients
- 5 lbs muscadine grapes, crushed
- 3 lbs honey (wildflower or clover)
- 1 gallon water
- 1 tsp acid blend
- 1 tsp tannin
- 1 package wine yeast (e.g., Lalvin EC-1118)
- 1 campden tablet (optional for sanitation)
- 1/2 tsp yeast nutrient
steps
- 1.
Begin by thoroughly sanitizing all equipment, including fermenters and bottles.
- 2.
Crush the muscadine grapes in a primary fermentation vessel.
- 3.
In a pot, heat 2 quarts of water and dissolve the honey, stirring until fully incorporated.
- 4.
In a separate container, mix the remaining water with the acid blend, tannin, and optional campden tablet.
- 5.
Pour the warm honey-water mixture over the crushed grapes, then add the acid mixture.
- 6.
Allow the combined mixture to cool to room temperature, then incorporate the yeast and nutrient.
- 7.
Stir gently, cover with a cloth, and let it ferment for 5-7 days, stirring daily.
- 8.
Once fermentation slows, strain the mixture to separate the liquid from the solids, transferring it to a clean secondary fermenter.
- 9.
Seal the fermenter with an airlock and age for 4-6 weeks, then bottle the pyment.
- 10.
Let it age for at least 3 months before tasting, allowing the flavors to meld beautifully.
