A Texas Pyment (1 Gallon)

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  • 4 lbs Mustang grapes
  • 2-1/2 lbs honey
  • Water to bring total liquid to 1 gallon
  • 2 crushed Campden tablets
  • 1 tsp yeast nutrient
  • wine or mead yeast

Crush grapes, tie inside nylon straining bag and place in primary along with any juice. Bring
one quart of water to a rolling boil, remove from heat and carefully add honey. Gently stir to
dissolve honey and let sit about 10 minutes. Meanwhile, make a yeast starter solution and husband
it until needed. Add 1-1/2 quarts cold water to honey-water and stir in one finely crushed and
dissolved Campden tablet and yeast nutrient and carefully pour water over grapes. Cover primary,
set aside 10-12 hours and then stir in starter solution. Recover primary and set aside. After
5 days, remove nylon straining bag and press grapes, returning juice to primary. When vigorous
fermentation subsides, transfer to secondary and attach airlock. When fermentation concludes,
rack, top up and test acidity. Bring up to 0.55-0.6. Refit airlock and set aside 2 months. Rack
again, wait another 2 months and rack once more, adding another finely crushed and dissolved
Campden tablet. Make sure liquid level in airlock is sufficient and set secondary aside for 3-4
months. Carefully check bottom for evidence of fine dusting of dead yeast. If present, carefully
rack, wait 2 weeks and bottle; if dusting is not present, bottle. Mead improves incredibly with
age, so wait at least a year — two if you are strong-willed. [Author’s own recipe]