a_merryk_hunt
Well-Known Member
While not necessarily fitting the definition of "bootleg," thought it sounded better than "hobo pyment."
I'm sure most people with at least a passing interest in fermenting, or just getting drunk, are familiar with cheap wine made from grape juice, table sugar, and bread yeast. Intentionally made with a decent amount of residual sugar to make it drinkable while very young.
Figured I'd try a variation on that for my next experiment and turn it into a pyment (I can hear wine and mead purists grumbling in unison already); then combine some rehydration, nutrient, fining, and stabilization techniques.
Had to jump through some minor hoops to figure out how much honey was needed to roughly match the fermentable content of the sugar. Recipe I had called for sugar by volume, not by weight.
The sugars in the honey and juice were a little off from beersmith estimates, but should still work out nicely.
1 gallon white grape juice with no preservatives or sugars added. (Pic of SG for juice added for the sake of determining exactly how much sugar was added by the honey, and to dial-in the values on beersmith)
1.5 lbs wildflower honey
7 grams Red Star active dry yeast (entered this as lager yeast with alcohol tolerance of 10%, to roughly match the upper average for bread yeast)
8.75 grams Go-Ferm
2.5 grams Fermaid-O
OG: 1.108 SG
Anticipated FG: 1.034 SG
ABV: ~10.1%
Planning to add bentonite to primary once fermentation picks up. Will add sorbate, sulfite and sparkolloid when fermentation is done and I rack to secondary.
As always I'll update this along the way.
I'm sure most people with at least a passing interest in fermenting, or just getting drunk, are familiar with cheap wine made from grape juice, table sugar, and bread yeast. Intentionally made with a decent amount of residual sugar to make it drinkable while very young.
Figured I'd try a variation on that for my next experiment and turn it into a pyment (I can hear wine and mead purists grumbling in unison already); then combine some rehydration, nutrient, fining, and stabilization techniques.
Had to jump through some minor hoops to figure out how much honey was needed to roughly match the fermentable content of the sugar. Recipe I had called for sugar by volume, not by weight.
The sugars in the honey and juice were a little off from beersmith estimates, but should still work out nicely.
1 gallon white grape juice with no preservatives or sugars added. (Pic of SG for juice added for the sake of determining exactly how much sugar was added by the honey, and to dial-in the values on beersmith)
1.5 lbs wildflower honey
7 grams Red Star active dry yeast (entered this as lager yeast with alcohol tolerance of 10%, to roughly match the upper average for bread yeast)
8.75 grams Go-Ferm
2.5 grams Fermaid-O
OG: 1.108 SG
Anticipated FG: 1.034 SG
ABV: ~10.1%
Planning to add bentonite to primary once fermentation picks up. Will add sorbate, sulfite and sparkolloid when fermentation is done and I rack to secondary.
As always I'll update this along the way.
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