Blanc Du Bois Pyment (3 Gallons)

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  • 14 lbs of Blanc du Bois grapes
  • 6 lbs honey
  • Water to bring total liquid to 3 gal
  • Acid blend to raise acidity to 0.6 (5-6 tsp)
  • 3 tsp yeast nutrient
  • Campden tablets
  • potassium sorbate
  • wine or mead yeast

Disolve honey in 1 gallon of water. Crush and press grapes, add juice to honey-water. Add
water to make 3 gallons. Test acidity and add acid blend to 0.6. Add three finely crushed and
dissolved Campden tablets and yeast nutrient. Cover and set aside 10-12 hours while feeding a
yeast starter solution. After 10-12 hours, stir yeast starter into must. When vigorous
fermentation subsides, transfer to 3-gallon carboy and attach airlock. Ferment to dryness, wait
additional month and rack. Set aside 3 additional months and rack into sanitized carboy
containing 3 finely crushed Campden tablets and 1-1/2 tsp potassium sorbate. Wait 2-4 weeks and
sweeten with 1 to 1/12 pounds of honey. Stir well and set aside at least 30 days. Rack if
required and bottle. Age at least a year — two will be better. [Author’s own recipe]