Ann Arbor Riesling Pyment
Indulge in the rich, aromatic flavors of a vintage Riesling honey mead. This refreshing beverage brings together the luscious sweetness of honey and the crispness of Ann Arbor Riesling grape juice, fermented to perfection. Perfect for sipping at special occasions or enjoying on a quiet evening, this unique mead balances floral notes with a touch of fruity zest.
ingredients
- 5 gallons (18.93 L) Ann Arbor Riesling grape juice (1992)
- 7 lbs. (3.18 kg) honey
- 1 gallon (3.785 L) water
- 14 g Lalvin K1-V1116 yeast
- 1 lb. (453.6 g) honey (additional)
- 1 quart (946.3 mL) water (additional)
steps
- 1.
In a sanitized fermentation vessel, combine the 5 gallons of Ann Arbor Riesling grape juice with 7 lbs. of honey. Stir until honey is fully dissolved.
- 2.
Add 1 gallon of water to the mixture, ensuring it is well combined.
- 3.
Prepare the yeast by rehydrating the 14 g of Lalvin K1-V1116 yeast in a small amount of warm water for about 15 minutes.
- 4.
Once hydrated, add the yeast to the must (juice and honey mixture) and stir gently to incorporate.
- 5.
Seal the fermentation vessel with an airlock and place it in a temperature-stable environment at 64°F (18°C) for fermentation.
- 6.
After about 2-3 weeks, check the fermentation progress. When bubbling slows and specific gravity stabilizes, it’s time to add an additional 1 lb. of honey and 1 quart of water to enhance the flavor.
- 7.
Allow the mead to ferment for an additional 2-4 weeks until completely fermented.
- 8.
Once fermentation is complete, siphon the mead into bottles, taking care to leave sediment behind.
- 9.
Cap or cork the bottles and store them in a cool, dark place to mature for at least 3-6 months before enjoying.
