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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Pyment Information Wanted
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Old 07-10-2010, 09:57 PM   #1
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Default Pyment Information Wanted

I picked a bunch of white grapes this morning and want to make a pyment. Should I freeze then squeeze to try to juice the grapes or should I just freeze and then mash then put in grapes whole into my fermenter?

Any advice is appreciated.
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Old 07-11-2010, 07:08 PM   #2
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Well, what kind of white grapes are they, table grapes? And how much of them do you have?

A pyment really should have a noticeable grape (or at least fruity) profile; you're probably going to want at LEAST a gallon of juice from the grapes, if not upwards of 3 gallons. I'd probably freeze then thaw & press the grapes, but others might have better advice based on experience.

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Old 07-11-2010, 11:33 PM   #3
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Well, what kind of white grapes are they, table grapes? And how much of them do you have?

A pyment really should have a noticeable grape (or at least fruity) profile; you're probably going to want at LEAST a gallon of juice from the grapes, if not upwards of 3 gallons. I'd probably freeze then thaw & press the grapes, but others might have better advice based on experience.
Table grapes, - perlette and a few thompson seedless. About 15 - 20 lbs.

From recipes I've looked at, it looks like I should rinse them well, de-stem, freeze, crush/press, campden and then throw into a frementer with my other ingredients. I've read that the skins may throw in too many tannins possibly but I think I should be okay with the white grapes maybe.

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Old 07-12-2010, 12:11 AM   #4
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Yeah, definitely remove the stems Crushing them should give you some tannins from the skin; I'm not sure how much you get from table grapes, though... honestly what I would do is press them and just use the juice to make the pyment. Then if you need more tannin after fermentation, add some grape tannin back in.

That way, you won't have to deal with a mess of sludgy grape skins in the fermenter, which could cause clogging problems when racking off the finished mead. You're right about the rest of the process (freeze, thaw, press, sulfite). Be sure you wait after adding the campden to add your yeasties.

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Old 07-13-2010, 02:41 PM   #5
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I ended up with 5 gal of grapes that broke down to about 2.5 gal juice. Now then I have to figure out if I want to do a small batch with just the juice or add some other fruit product for a larger batch. Maybe a grapple-cyment?

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Old 07-13-2010, 06:45 PM   #6
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I ended up with 5 gal of grapes that broke down to about 2.5 gal juice. Now then I have to figure out if I want to do a small batch with just the juice or add some other fruit product for a larger batch. Maybe a grapple-cyment?

GTG
You can make a fine pyment with 2.5 gal juice, just use water and honey to make up your additional volume...I've made a muscadine pyment with only 1 gallon of juice (added in mid primary) and 5 gal of already fermenting base mead. The resulting 6 gallons of mead came out great, with a very nice grape aroma and flavor, and a surprising vanilla that came across, despite it not being oaked...
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Old 07-13-2010, 07:51 PM   #7
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I'm considering a 5 gal batch using the grape juice, alfalfa honey, the 10 lbs +/- apples I have frozen and the 10 lbs +/- pears that I have for a 'summer fruit' concocction. Does that sound like a mistake? Should I just consider a plain pyment without all that messy fruit?

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Old 07-13-2010, 08:57 PM   #8
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I'd press the grapes and just ferment the juice. The skins may give you excessive bitterness.

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Old 07-13-2010, 09:01 PM   #9
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I'd press the grapes and just ferment the juice. The skins may give you excessive bitterness.
I have done that and the skins and stems are in the composter. You recommend no additional fruit, just the juice?
I'm looking for something to use the apples and pears in.
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Old 07-14-2010, 01:06 AM   #10
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I wouldn't use the whole grapes, only the grape juice. The seeds and skins may create bitterness with white wines. As for other fruits, you can use them as you like, but for apples and pears I prefer to juice them and just use the juice - again, the pulp can lead to excessive astringency/bitterness (at least for my palate - YMMV).

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