Pyment

Source: Tim Neall
Recipe added: 11/15/97
Email: Neallmt@miavx1.acs.muohio.edu

The pyment is still young but it tastes good! It has a nice lush rose color and smells strongly of grapes. It has a nice carbonation, is perfectly clear, and is extremely dry. I expect it to improve with age. Note: Gravity readings are approximate and are based on the ingrediants and how the yeast has performed in the past under similar conditions. Also, I used campden tablets b/c I didn't have the time to boil everything. I also added pectin enzyme. I don't know what effect that had on the final product. Still, I am pleased with it!

Specifics

Recipe type: Other
Batch Size: 5 gallons
Starting Gravity: 1.082
Finishing Gravity: 1.00
Time in Boil: 0
Primary Fermentation: 7 days
Secondary Fermentation: 30 days

Ingredients:

7 lbs. Clover Honey
1 lb. Cane Sugar
5 lbs. Concord Grapes

Procedure:

Crush grapes and combine with 4 gallons of water. Add 5 campden tablets. Cover and let sit for 24 hours. Dissolve honey and sugar in one gallons of water. Add to grapes with two campden tablets. Let sit for 24 hours. Pitch with 14g of dry ale yeast. Allow to sit on the grapes for seven days, or until desired color. Rack off of grapes and allow to ferment to completion, add pectin enzyme if needed. Prime with 3/4 cup of corn sugar and bottle.

Back to previous Table of Contents