Concord Pyment
Posted 12-12-2008 at 06:06 PM by esarkipato
I put together a pyment batch last night, based on a few recipes I read at HBT. the Ingredients (so far) are:
-12 lbs (1 gallon) locally grown honey, unpasteurized
-5 cinnamon sticks
-zest & juice from 2 oranges
-3 gallons 100% pure Newman's Own concord grape juice (costco)
-Lalvin RC 212
I heated the honey to near-boil, and kept there for 10 minutes while skimming the foam.
Removed from heat, added cinnamon sticks and orange zest/juice. Steeped for 10-12 minutes.
Meanwhile, I sanitized a 6 gallon glass carboy.
Added 2 tsp yeast nutrient to the carboy, and poured in the grape juice. Added honeywater mixture and it's now cooling to room temp, while my yeast starter picks up speed. OG: 1.098
1/5/2009: Update -- The fermentation has gone pretty well. Had some REALLY off aromas at first, lots of sulphur-like tones. However now we are down to about 1.040 or so. The fermentation is a lot slower than my blackberry mead. I think this one may have needed the addition of yeast energizer.
-12 lbs (1 gallon) locally grown honey, unpasteurized
-5 cinnamon sticks
-zest & juice from 2 oranges
-3 gallons 100% pure Newman's Own concord grape juice (costco)
-Lalvin RC 212
I heated the honey to near-boil, and kept there for 10 minutes while skimming the foam.
Removed from heat, added cinnamon sticks and orange zest/juice. Steeped for 10-12 minutes.
Meanwhile, I sanitized a 6 gallon glass carboy.
Added 2 tsp yeast nutrient to the carboy, and poured in the grape juice. Added honeywater mixture and it's now cooling to room temp, while my yeast starter picks up speed. OG: 1.098
1/5/2009: Update -- The fermentation has gone pretty well. Had some REALLY off aromas at first, lots of sulphur-like tones. However now we are down to about 1.040 or so. The fermentation is a lot slower than my blackberry mead. I think this one may have needed the addition of yeast energizer.
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