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Concord Pyment
A pyment made with fresh concord grapes
Start date: September 15, 2002
Bottle date: August 6 2003
Ingredients:
- 7.5 lb. light clover honey
- 15 lb. concord grapes
- 2.5 gallons water
- Lalvin D-47 yeast
Heat 1 gallon water too 120-130F, turn off heat, add honey stirring to dissolve.
cool and add to the rest of the water in primary fermenter, add crushed grapes
and active yeast starter. Rack and press grape skins in 5 to 7 days.
Starting sg. 1.078
Sep. 20, 2002 - Rack too secondary, press grape skins and discard. yield
4 gallons, could have been a little more if I had a better
way to press the skins. sg. 1.030
Nov 03, 2002 - Racked, sg. - 1.000.
Jan 28, 2003 - Cold stabilize for 1 week
Feb 03, 2003 - Rack sg. 1.000
Aug 06, 2003 - Bottled 10.5% abv
Cold stabilizing meads (or wines) made with concord (or most red) grapes is
necessary. store at near freezing temperatures for a week or two, this will
cause bitartrite crystals to form and lower the acidity of the wine. Rack while
still cold.
January 12 2004 - After six months in the bottle this mead is quite good
Back too My Mead
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