Starry Niagara Night Pyment
Experience the enchanting fusion of Niagara grape juice and aromatic star anise in this luscious pyment. This wine cocktail balances the sweetness of wildflower honey with the complexity of spices, creating a delightful beverage for sipping or pairing with desserts. A touch of acidity enhances the flavor, making it perfect for any occasion.
ingredients
- 1 gallon water
- 2 star anise "stars," crushed
- 2 cans (11.5 oz.) Welch's 100% Niagara Grape Juice frozen concentrate
- 1 tsp. pectic enzyme
- 2 tsp. acid blend
- 1-1/4 lbs. wildflower honey
- 1 tsp. yeast nutrient
- 1 packet Lalvin 71B-1122 wine yeast
steps
- 1.
In a large pot, bring 1 gallon of water to a boil.
- 2.
Once boiling, remove from heat and stir in the crushed star anise; steep for about 30 minutes.
- 3.
Strain the liquid to remove the star anise pieces and return the infused water to the pot.
- 4.
Add the frozen Niagara grape juice concentrate and stir until fully dissolved.
- 5.
Mix in the wildflower honey until thoroughly blended.
- 6.
Stir in the pectic enzyme, acid blend, and yeast nutrient.
- 7.
Allow the mixture to cool to about 70°F (21°C).
- 8.
Once cooled, pitch the Lalvin 71B-1122 wine yeast into the mixture, stirring gently.
- 9.
Cover the vessel with a fermentation lock, ensuring it’s airtight.
- 10.
Let the mixture ferment in a cool, dark place for 1-2 weeks, stirring daily.
- 11.
After fermentation is complete, bottle the pyment and store it in a cool location.
- 12.
Chill before serving to enhance flavors.
