For my first excursion into mead-wines (pyments?) I read Joyce Miller's recipe from Mead Lover's Digest on http://www.gotmead.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=107&Itemid=459
And used it as a guideline for the following experiment:
~4lbs clover honey
~3lbs green seedless grapes
~1lb black Corinth Table Grapes
1 packet rehydrated Red Star Pasteur Champagne Yeast
I dissolved the Honey in about 1.5 gallons of water and brought slowly to just barely boiling. Stemmed the grapes and gave them a few pulses in the food processor. Decanted about a gallon of my honey-water mixture into the sanitized fermenter and added the grapes along with 2tsp of yeast nutrient, bringing the temp back up to 160F. I held it there for 30 minutes and then cooled in an ice bath. It took forever, but I eventually got the temperature down to 70F and pitched the rehydrated yeast. I gave her a real good stir and took an OG reading (1.080).
Sealed her up and by the next day the yeast were going bonkers, they floated the grape mash up to the top of the fermenter and were just bubbling merrily along. It was pretty cool to watch, and the aroma was awesome.
Now, I have no idea what to expect. It's been about a week and the yeast have settled down visibly. I'm going to start taking gravity readings this week, but what should I be looking for? Will the champagne yeast dry it out to the point it will need backsweetening? Do I need to strain the grapes out soon, or wait until fermentation stops? Should I expect to add more nutrient?
And used it as a guideline for the following experiment:
~4lbs clover honey
~3lbs green seedless grapes
~1lb black Corinth Table Grapes
1 packet rehydrated Red Star Pasteur Champagne Yeast
I dissolved the Honey in about 1.5 gallons of water and brought slowly to just barely boiling. Stemmed the grapes and gave them a few pulses in the food processor. Decanted about a gallon of my honey-water mixture into the sanitized fermenter and added the grapes along with 2tsp of yeast nutrient, bringing the temp back up to 160F. I held it there for 30 minutes and then cooled in an ice bath. It took forever, but I eventually got the temperature down to 70F and pitched the rehydrated yeast. I gave her a real good stir and took an OG reading (1.080).
Sealed her up and by the next day the yeast were going bonkers, they floated the grape mash up to the top of the fermenter and were just bubbling merrily along. It was pretty cool to watch, and the aroma was awesome.
Now, I have no idea what to expect. It's been about a week and the yeast have settled down visibly. I'm going to start taking gravity readings this week, but what should I be looking for? Will the champagne yeast dry it out to the point it will need backsweetening? Do I need to strain the grapes out soon, or wait until fermentation stops? Should I expect to add more nutrient?