Please allow me to share my first experience of making a pyment.
Local farmers market was selling white seedless grapes for 1 bag for $1. So I got 20 bags.
It took over a hour to remove stems and remove each grape. Outcome was 50Lb of grapes. One full bucket!
Then I decided to get creative. Took a 1.5L bottle, filled it with water and started smashing grapes. After a hour, I've added 2ts pectic enzymes and left over night.
Next day, I fed entire content of the bucket into a meat grinder while collecting skins into strain bag.
This method produced about 4.5 gallons of grape juice @ 1080 gravity.
Then I mixed 1 gallon of water with ~5 pounds of orange blossom honey for total gravity of about 1.1
Preparing yeast.
11 grams of GoFerm mixed with hot water. 2 x 71B yeast packets mixed when temperature cooled to 40C.
Then pitched yeast after temp reached same level. Threw bag with grape skins into the bucket as well for good measure.
Yeast went into over drive! This gif isn't sped up. It was like this for 3 days straight. I had to clear out vent twice a day.
Each day I tried to remove this "goo" while degassing twice a day.
In the morning fermentor shows 76F. I would point a large fan at the bucket and temperature drops to 74F.
Here's the daily gravity progress;
23rd evening - 1.1
24nd morning - 1085 @ 76F
evening - 1065 @ 74F
25th morning - 1050 @ 76F
evening - 1035 @ 74F
26th morning - 1025 @ 76F
evening - >1020 (slightly below) @ 74F
27th Mid-day - 1005 @ 75F
28th Mid-day 0999? @ 76F
And this is today. 5 days later. Completely dry. taste sour (which I like).
I've removed bag with skins. This bucket will sit in the basement for probably 2-3 weeks to get yeast to drop / die. Then I'll move to secondary while splitting batch in half - one will get backsweetened. Another ...maybe I'll add more fresh grape juice.
Local farmers market was selling white seedless grapes for 1 bag for $1. So I got 20 bags.
It took over a hour to remove stems and remove each grape. Outcome was 50Lb of grapes. One full bucket!
Then I decided to get creative. Took a 1.5L bottle, filled it with water and started smashing grapes. After a hour, I've added 2ts pectic enzymes and left over night.
Next day, I fed entire content of the bucket into a meat grinder while collecting skins into strain bag.
This method produced about 4.5 gallons of grape juice @ 1080 gravity.
Then I mixed 1 gallon of water with ~5 pounds of orange blossom honey for total gravity of about 1.1
Preparing yeast.
11 grams of GoFerm mixed with hot water. 2 x 71B yeast packets mixed when temperature cooled to 40C.
Then pitched yeast after temp reached same level. Threw bag with grape skins into the bucket as well for good measure.
Yeast went into over drive! This gif isn't sped up. It was like this for 3 days straight. I had to clear out vent twice a day.
Each day I tried to remove this "goo" while degassing twice a day.
In the morning fermentor shows 76F. I would point a large fan at the bucket and temperature drops to 74F.
Here's the daily gravity progress;
23rd evening - 1.1
24nd morning - 1085 @ 76F
evening - 1065 @ 74F
25th morning - 1050 @ 76F
evening - 1035 @ 74F
26th morning - 1025 @ 76F
evening - >1020 (slightly below) @ 74F
27th Mid-day - 1005 @ 75F
28th Mid-day 0999? @ 76F
And this is today. 5 days later. Completely dry. taste sour (which I like).
I've removed bag with skins. This bucket will sit in the basement for probably 2-3 weeks to get yeast to drop / die. Then I'll move to secondary while splitting batch in half - one will get backsweetened. Another ...maybe I'll add more fresh grape juice.
