Scuppernong Wines, Sherries, and/or Meads

Scuppernong Pyment

April 5, 2001
  • 6-10 lbs of Scuppernong grapes
  • 1-1/4 lbs honey
  • 5-6 pts water
  • 1-1/2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1/2 tsp grape tannin
  • 1 packet White Labs WLP720 Sweet Mead or Vierka Mead or Kitzinger Mead yeast

Grapes should be ripe, clean and destemmed. If stems are left on grapes, reduce tannin by half. While removing any unsound grapes, put 5 pints water on to boil and stir in honey until dissolved. Skim any foamy residue from honey off top of water. Put grapes in nylon straining bag and tie closed. In primary, crush grapes well. Pour boiling water over grapes and stir in all remaining ingredients except yeast, which should be in starter (Vierka mead yeast should be started 3 days in advance in 1 cup warm water into which are dissolved 1/4 tsp yeast nutrient and 1 tsp honey). Cover primary and allow to cool to room temperature. Add yeast starter and recover primary. When fermentation becomes vigorous, squeeze bag twice daily for 7 days. Remove bag and press to extract all juice, which is added back to primary (discard pulp). Allow fermentation to subside before transferring to secondary. Top up if required and attach airlock. Rack every 30 days for three months, then every 60 days for six months, topping up and reattaching airlock each time. Starting with first racking, add crushed Campden tablet every other racking. Stabilize and sweeten if desired 2-3 weeks before bottling. Will improve with age until about fourth year. [Author’s own recipe]