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Chablis Pyment
Source: Bill Holman (jwh7k@virginia.edu)
Mead Lovers Digest #171, 10 July 1993
Ingredients:
10 lbs. clover honey
4 lbs. Alexanders premium chablis grape juice concentrate
2 tsp. yeast nutrient, DIFCO
.25 tsp. Irish Moss
10 gms. Lallemand Lalvin EC-1118, Saccharomyces bayanus wine yeast, dry
Procedure:
1) Boil 4 gallons, cut heat to simmer, add honey, grape juice, & Irish
Moss.
2) Simmer 30 minutes skimming foam off top, add yeast nutrient last 5
minutes.
3) With wort chiller cool ~5 gallons for 20 minutes.
4) Pitch at 80F, O.G. 1.095 @ 60F for 5 gallons.
5) Ferment at 72F.
6) Rack to glass secondary within 10 days.
Comments:
Notes: since the grape juice is concentrated, I would up the weight for
grapes a couple of pounds. Any yeast nutrient will work, but the DIFCO
ferments faster with less taste. This batch is still fermenting, but at
the second racking it had a nice balance of honey/grape flavor.
Chapter 4: Pyment -- Mead with Grapes
Pyment
Source: Mark Taratoot (SLNDW@CC.USU.EDU)
Mead Lover's Digest#119, 27 April 1993
Ingredients:
1 gallon local honey (gift from a friend)
10 pounds of concord grapes (from my back yard)
2-3 tsp acid blend
3-5 tsp yeast nutrient
campden tablets
Redstar Champagne yeast
Procedure:
I started this stuff on November 1. We had already had a couple of
frosts, so the grapes were really sweet. When I pitched the yeast I had
three gallons. I used one of the gallons for topping off after each
racking (and the occaisonal sample) and by the time I bottled it I had
less than 2.5 gallons. The stuff was deliceous right out of the
fermenter. After about a month I took an 8 ounce bottle to a party for
all to sample. It really is yummy.
Comments:
My question is, How in the hell am I supposed to let this stuff age when
it is so good even now? What can I expect to happen to the flavors
during the next year or two? I assume it will become drier, which would
probably be an improvement.
Chapter 4: Pyment -- Mead with Grapes
Pyment
Source: Daniel F McConnell
(Daniel_F_McConnell@mailgw.surg.med.umich.edu)
Mead Lovers Digest #171, 10 July 1993
Ingredients:
100 lbs Red Wine grapes crushed
Add Honey to 21 Degrees Brix
Yeast Lab dry mead yeast (M61)-500ml starter
Procedure:
Ferment as wine, racking off 10 gallons of free run and reserving the
pomace. To the pomace add 5 gal. distilled water and 12.5 lb. of honey.
Adjust acid to 0.60. Ferment and press to secondary. Rack at 1 week
and again at 6 months to oak if possible. Bottle the following fall.
Comments:
I make this every year, usually with Chambourcin or Chancellor grapes.
I'm sure it would also work well with white grapes. Taste is that of a
dry red wine with plenty of honey notes to add complexity.
Chapter 4: Pyment -- Mead with Grapes
Sweet Pyment
Source: Daniel F McConnell
(Daniel_F_McConnell@mailgw.surg.med.umich.edu)
Ingredients:
5 Gal Riesling juice (TA=1.10, Bx=19, pH=2.99)
7 lbs Clover Honey
Yeast Lab dry Mead yeast (M61), 1-liter starter
Procedure:
Add the honey to the sulfited grape juice to raise the OG to 29 Bx.
Adjust the acid if needed with acid blend. The following day pitch the
yeast starter and let it ferment at ambient basement temperature leaving
in primary 12 months. Rack off the sediment and bottle when completely
clear.
Comments:
Wonderful sweet sour balance with a tremendous honey/sweet Riesling
aroma. Should be stunning after a few years of bottle age. Taste is
reminiscent of a late harvest Riesling with honey flavors and aroma very
evident.
Specifics:
O.G.: 1.120 (29 Bx)
F.G.: 1.019 (5 Bx)
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