untitled
Concord Pyment 2004
A pyment made with fresh concord grapes
Start date: September 12, 2004
Bottle date: May 21, 2005
Ingredients:
- 7½ lb. light clover honey
- 15 lb. concord grapes
- 2½ gallons water
- Lalvin D-47 yeast
Heat 1 gallon water too 120F, 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. 1.075
Sep. 19, 2004 - Rack too secondary, press grape skins and discard
Oct. 30, 2004 - Racked, sg. - 1.000.
Feb. 19, 2005 - Cold stabilize for 1 week
Feb. 26, 2005 - Rack sg. 0.998
May. 21, 2005 - 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.
Back too My Mead
bravenet.com