Hardangerfjord Spiced Muscat Pyment
"46.0 fl oz (1.4 L) muscat juice concentrate 0.1 oz (3 g) green or white cardamom; 0.1 oz (3 g) black cardamom*; 0.1 oz (3 g)cinnamon (true Ceylon cinnamon, see p. 160); 0.1 oz (3 g) cloves; 0.1 oz (3 g) long pepper (Piper longum; substitute black pepper or grains of paradise, see p. 162 & 275). 0.3 oz (9 g) of saffronHoney: 10.0 lb (4.5 kg) orange blossom honey 0.5 oz (14 g) winemakers acid blend Unspecified yeast"
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Indulge in the rich flavors of muscat grapes, infused with exotic spices and sweet honey in this unique honey wine recipe.
ingredients
- 46.0 fl oz muscat juice concentrate
- 0.1 oz green or white cardamom
- 0.1 oz black cardamom
- 0.1 oz cinnamon
- 0.1 oz cloves
- 0.1 oz long pepper
- 0.3 oz saffron
- 10.0 lb orange blossom honey
- 0.5 oz winemakers acid blend
- Lalvin ICV D-47
steps
- 1.
In a large pot, heat muscat juice concentrate with spices over low heat for 30 minutes.
- 2.
Strain out spices and add saffron, honey, and acid blend. Stir until honey is dissolved.
- 3.
Cool mixture to room temperature, transfer to a sanitized carboy, and add yeast.
- 4.
Ferment for 6-8 weeks, then bottle and age for at least 6 months before enjoying.
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6/29/2024CellarDog47
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