Vitis Aestivalis Pyment (1 Gallon)

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  • 6-8 lbs of
  • V. aestivalis
  • (or
  • V. aestivalis
  • var.
  • lincecumii
  • ) grapes
  • 1 to 1-1/2 lbs honey (try to get a starting SG at 1.095)
  • Water to bring total liquid to 1 gal
  • Acid blend to raise acidity to 0.55 to 0.6
  • 2 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
emitted. Bring one pint of water to a rolling boil, remove from heat and carefully add honey.
Gently stir to dissolve honey, pour over grapes in secondary and add a quart of cool water.
Wait about an hour to cool further and test acidity; add acid blend to 0.6. Add one finely
crushed and dissolved Campden tablet and yeast nutrient. Cover and set aside 10-12 hours while
feeding your yeast starter solution. Meanwhile, begin a yeast starter solution and maintain it
until needed. After 10-12 hours, stir yeast starter into must. After five days, remove grapes
and press, returning juice extracted to primary. When vigorous fermentation subsides, transfer
to secondary and attach an airlock. Ferment to dryness, wait an additional month and rack. Set
aside 2-3 additional months and rack into a sanitized secondary containing another finely
crushed and dissolved Campden tablet. Set aside at least 30 days. Rack if required and
bottle. Age at least a year — two will be better but requires great will power. [Author’s own