Oblacinska Cherry Riesling Pyment

**Ace_Club** · 08-08-2011, 11:03 AM

Anybody ever make this recipe from the Schramm book? Any suggestions?

For 5 gallons:

3 46 fl. oz. cans of Riesling concentrate
6# honey
Water to 4 gallons
D-47
5# oblacinska cherries (added to secondary)

I can't find oblacinska cherries, so I'll be using frozen tart cherries from a local source.

**Ace_Club** · 10-12-2011, 10:34 AM

Just an update, this was made on Monday and is now happily bubbling away in my fermentation chamber.

I did ask Schramm if using sour Michigan cherries was an okay substitute and he replied that they were. He did say that I should increase the cherry addition by 10-20% if not using a morello type cherry. He also indicated that the water addition to 4 gallons (instead of 5) was to leave room for the cherry addition in the secondary.

I have yet to pick up/order the sour cherries, but since they are not needed until it gets racked to the secondary, I'm not terribly worried.

**Ace_Club** · 11-23-2011, 10:33 AM

This was racked onto the sour cherries on 11/20/11. The hydro sample I took still tasted pretty sweet. The D-47 is sure taking it's time with this one. Ah well, it's bubbling (slowly) away down in my ferm chamber at 18.2C. I plan to pick up a reptile cable tonight so that I can get the fermentation temp up to ~20C (which I've read is optimal for D47).

Hopefully I can be bottling this in a couple of months.

**Ace_Club** · 11-24-2011, 03:45 PM

Oh, and while I didn't take any gravity measurements, I did run some rough numbers and came up with an OG of ~1.126 for this mead. With the D47 petering out at around 14%, that should take it down to ~1.020 for an FG.

Ettels4 · 02-18-2012, 09:02 PM

Any updates on how this one is coming along? BTW I just had D47 take a 1.126 Fall's Bounty Cyser (Schramm's Recipe from the book) down to 1.004 in 10 days. This is 16%+ without the contribution from the dried fruit in the recipe. I guess the yeasties were pretty happy. How did your pyment finish up?

**Ace_Club** · 02-19-2012, 07:26 PM

It's still sitting in the secondary. I've been way too lazy lately to get around to sampling/bottling it. I'm thinking maybe in mid-March.

Ettels4 · 02-19-2012, 11:08 PM

Thanks. Keep us posted when you get around to it. I'm real curious about this one.

WIMARIPA · 02-20-2012, 03:45 AM

I used some tart cherries and made this recipe. I used quite a bit of acid blend to balance out the sweetness and it has turned out great and will surely improve with so e age. My girlfriend is definitely impressed; I think this may have legitimized the hobby in her opinion so now hopefully the beers and meads shall flow unmolested like water.

**Goblet** · 02-20-2012, 10:46 PM

I made two 6 gal. batches of Traminer-Riesling pyment in 2010, using D47. Each time split the pyment into two 3 gal batches and added Northstar (pie) cherries to one half, in secondary. I force carbonated some of the cherry, and the carbonation really brings out the cherry and honey flavors. All four batches (2 pyment and 2 cherry pyment) are still crazy delicious.

I think you'll be happy with yours... but I've never had D47 stop before fermenting to dry. I usually just let it ferment to dry, then crash cool, stabilize, and back sweeten to about 1.015. FWIW, I ferment at 62 deg F and use staggered nutrient additions. I've read that D47 needs nutrients to do well.

Anyway, this is one of my favorite recipes from Schramm's book -- though I admit that I never follow recipes exactly

Good luck!

Ettels4 · 02-22-2012, 12:20 PM

Wow this sounds excellent. Do you remember who's Traminer-Riesling you used?