Pylomel?

[Meadini]

It’s time to clean out the freezer again and after much discussion, we decided to make a triple berry pyment. Here’s my recipe-feel free to comment.
25 lbs. Cab Sauv grapes
5 lbs. Syrah grapes
4.5 lbs Blueberries
3lbs. Strawberries
2 lbs. Blackberries
3 bananas
1.3 gallons water
6 g FT Rouge
12 g oak chips-primary
3T pectic enzyme
7 lbs local honey
SG 1.110
Note: The grapes were previously fermented. The Syrah got RC212 and the Cab Sauv got BM 4x4 and finished with EC 1118. I figured the 1118 would take over pretty quick so I pulled out a cup of must and pitched some BM 4x4 to make a starter. I Camden’d the must and 24 hours later chucked in the starter to try to get some complexity to the finished product. I plan to use Fermaid O according to TONSA 2.0 protocol. I turned the a/c down to 68*, have a fan blowing on my fermenter and several 20 oz. bottles of ice to throw in the must to keep it cool. Unfortunately I broke my ph meter so I don’t have that measurement The new one doesn’t arrive till Friday. I plan to oak this with American med toast once I get it into bulk aging. I posted this recipe in another forum but changed the ingredients up a bit since then.

 

[AnotherFinch]

That sounds awesome! Let us know how it turns out.

 

[Dan O]

It’s time to clean out the freezer again and after much discussion, we decided to make a triple berry pyment. Here’s my recipe-feel free to comment.
25 lbs. Cab Sauv grapes
5 lbs. Syrah grapes
4.5 lbs Blueberries
3lbs. Strawberries
2 lbs. Blackberries
3 bananas
1.3 gallons water
6 g FT Rouge
12 g oak chips-primary
3T pectic enzyme
7 lbs local honey
SG 1.110
Note: The grapes were previously fermented. The Syrah got RC212 and the Cab Sauv got BM 4x4 and finished with EC 1118. I figured the 1118 would take over pretty quick so I pulled out a cup of must and pitched some BM 4x4 to make a starter. I Camden’d the must and 24 hours later chucked in the starter to try to get some complexity to the finished product. I plan to use Fermaid O according to TONSA 2.0 protocol. I turned the a/c down to 68*, have a fan blowing on my fermenter and several 20 oz. bottles of ice to throw in the must to keep it cool. Unfortunately I broke my ph meter so I don’t have that measurement The new one doesn’t arrive till Friday. I plan to oak this with American med toast once I get it into bulk aging. I posted this recipe in another forum but changed the ingredients up a bit since then.

This sounds very intriguing

 

[Meadini]

The gravity hit 1.002 Saturday morning, so I racked the free run and pressed the skins. Last night I racked it off the gross Lees. I finished with 2.3 gallons of young mead. I was hoping for 3, but that’s how it goes. First impressions? Absolute Tannin bomb! I mean chewing on chalk kinda dry. Hopefully that will smooth out over time. I didn’t sulfite after racking because I’m curious if it’ll go through MLF or not.
I have access to several tons of skins this fall so I believe the next time I try it this way I will keep the free run and the pressed mead separate until I can taste each. Here’s a pic of my young “pylomel”.

 

[Meadini]

Well I tasted the overflow bottle in the fridge and I have to say that I’m very impressed with this, as young as it is. I really think keeping the fermentation below 72 degrees made all the difference. It also seems to be going through MLF. Sorry for the pic quality.