critique white grape-peach pyment recipe - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > critique white grape-peach pyment recipe

Reply
 
Thread Tools
Old 11-15-2008, 03:07 PM   #1
brewstead
Recipes 
 
Apr 2008
Posts: 17


I am new to the mead or in this case pyment field so it would be great to get some feedback

4 gallons of white grape-peach juice
4 lbs of clover honey
yeast nutrients
yeast energizer
1 packet of red star champagne
sg 1.100

has anyone had any experience with this sort of mead?

 
Reply With Quote
Old 11-15-2008, 04:05 PM   #2

4# of honey in 4 gal of juice will not get you to 1.100. You need closer to 8#.
__________________
Mead Lane Brewing
The liver is evil and must be punished

 
Reply With Quote
Old 11-15-2008, 05:45 PM   #3
hightest
Recipes 
 
Oct 2008
Bridgeton, NJ
Posts: 434
Liked 19 Times on 7 Posts


Actually, the OG is highly dependent upon the brix of the grape-peach juice - presently unknown.

Assume the juice is 19°B (1.078). Four gallons of that juice added to 4 lbs of honey would produce a must whose SG is ~1.104 and volume is 4.34 gallons. Since there was no mention of batch size, I'll assume no water is added.

Using the assumed 19°B juice with 8 lbs of honey yields an OG near 1.127...

 
Reply With Quote
Old 11-15-2008, 07:22 PM   #4
brewstead
Recipes 
 
Apr 2008
Posts: 17

it ws all juice no water 4lbs of honey i took a hydro reading and i got 1.100 actually a little more i rounding down

 
Reply With Quote
Old 11-15-2008, 08:14 PM   #5
MikeRLynch
 
MikeRLynch's Avatar
Recipes 
 
Nov 2006
Connecticut
Posts: 888
Liked 11 Times on 10 Posts


That looks good, I've used welches white grape peach juice (concentrate) before with great success. Be careful of oxygen when racking, wines and meads are much more suceptible to that than beers are. Otherwise, keep us posted!
__________________
Lost Elm Brewing Co.
Stafford Springs, CT

Follow us on Twitter
Like us on Facebook

 
Reply With Quote
Old 11-15-2008, 08:50 PM   #6

Just my $.02: When I make a mead, it's going to have at least 2 lbs of honey per gallon, in conjunction with whatever other fermentables I'm using to make a pyment or melomel. In this case you'll have more of a wine chaptalized with honey rather than sugar. I'd cut back on the juice and at least double the honey. In order to technically qualify as a mead, 50% of the fermentables must come from the honey. This isn't the case here. Of course, it's your recipe and you can make it however you like it and call it whatever you want.

 
Reply With Quote
Old 11-15-2008, 08:58 PM   #7
hightest
Recipes 
 
Oct 2008
Bridgeton, NJ
Posts: 434
Liked 19 Times on 7 Posts


Quote:
Originally Posted by brewstead View Post
it was all juice no water 4lbs of honey i took a hydro reading and i got 1.100 actually a little more i rounding down
I see my calculation was right in the "ball park"...

And, I aggree with summersolstice concerning the honey:juice ratio. The pyment I'm presently making has 9 lbs of honey for 4 gallons of barbera juice.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sparkling Peach White Wine, Great Recipe Mr. Nice Guy Winemaking Forum 65 12-10-2015 04:33 PM
White Grape Peach Cider Cheeto's_Chick Home Brewing Photo Forum 49 08-25-2011 02:01 AM
Red Vs. White in Pyment digdan Mead Forum 5 05-27-2009 11:48 AM
White Pyment Q???'s Oakwoodforge Mead Forum 4 12-07-2007 04:44 AM
Recipe for Review - Johnny's White Grape/Peach Pyment BrewFrick Mead Forum 2 08-09-2007 10:23 PM


Forum Jump