Oak-Aged White Grape Pyment
Immerse yourself in the art of crafting oak-aged white grape pyment, a luscious blend of honey and white grapes, infused with the depth of oak aging. Each sip reveals layers of floral notes, bright acidity, and a warm finish, reminiscent of fine wines. Perfect for special occasions or as a refined gift for wine lovers, this pyment elevates any gathering with its sophistication.
ingredients
- 2 lbs white grapes (such as Viognier or Chardonnay)
- 3 lbs honey (preferably clover or wildflower)
- 1 gallon water
- 1 packet wine yeast (such as EC-1118)
- 1/4 cup oak chips (medium toast)
- 1 tsp yeast nutrient
- 1/2 tsp potassium metabisulfite (optional, for sanitation)
steps
- 1.
Sterilize all equipment using a solution of potassium metabisulfite mixed in water.
- 2.
In a sanitized pot, bring one gallon of water to a gentle boil, then remove from heat.
- 3.
Stir in the honey until dissolved completely.
- 4.
Cool the honey-water mixture to around 70°F (21°C).
- 5.
Crush the white grapes and add them, along with the yeast nutrient, into a sanitized fermentation vessel.
- 6.
Pour the cooled honey-water mixture over the grapes, stirring gently to combine.
- 7.
Rehydrate the wine yeast per package instructions and add it to the mixture.
- 8.
Seal the fermentation vessel with an airlock and place it in a dark, warm area (around 70-75°F) for fermentation, typically 2-4 weeks.
- 9.
Once fermentation is complete, siphon the liquid into another sanitized carboy, leaving sediment behind, and add the oak chips for aging.
- 10.
Seal the carboy and age for a minimum of 3 months, tasting periodically until you achieve desired oak character.
- 11.
Once aged, bottle your pyment and enjoy or gift it wisely!
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