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Old 10-28-2012, 02:41 AM   #1
Apr 2010
Long Island, NY, Long Island, NY
Posts: 46
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Hello collective!
Planning a pyment: ( from compleat meadmaker)
4-5 gallons wine grape juice (not sure what kind yet)
4-8 lbs honey

Do I still do a SNA(staggered nutrient addition) to pyments?

Not sure of yeast yet, maybe K1, any others to research?

Any suggestions on wine grape choices? Leaning towards a Riesling or merlot.

It may seem simple, but I want to keep it that way for the first time around...

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Old 10-28-2012, 05:53 AM   #2
gratus fermentatio
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Jun 2008
Posts: 12,057
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I'd say follow the recipe. There are only 2 pyment recipes in the book:
Dan McConnell's Riesling Pyment and Oblacinska Cherry Riesling Pyment
If you want to use SNA, it'll be good for the pyment & good practice for you, but you don't have to if you don't want to.

With the exception of SNA, those recipes tell you everything you need to know, including yeast strains. Although, if you use D-47, try to keep it on the cool side of the recommended temp range. It tends to throw a lot of fusels at the higher end.
Regards, GF.

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Old 10-28-2012, 05:53 AM   #3
Oct 2010
Posts: 263
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Originally Posted by natureboy68 View Post
Do I still do a SNA(staggered nutrient addition) to pyments?
yes. wine guys do SNA anyway. no reason not to.
only thing is maybe a small reduction in the amounts of nutrient as the grape will add some.

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