Pyment!

[arturobandini]

Finally the Beaverdale Californian Red finished it's fermentation and it was racked into a clean demijohn with some sodium metabisulphate and left to drop bright. The yeast slurry which was left in the fermentation demijohn is going to be what I will pitch my pyment on top of.

Recipe

680g Clear Honey
1 litre Pure Red pressed grape juice
Teaspoon of yeast nutrient
1 yeast cake slurry thing from a red wine fermentation

I bought two 340g jars of standard honey and tipped them into a sterilised saucepan. I rinsed them out a few times each and let that dissolve and simmer before taking it off the heat. I added one litre of pure red pressed grape juice to a sterilised demijohn and then tipped the dissolved honey mixture over the top before adding more cold water to lower the temperature and dilute the mix. Hydrometer check showed the OG to be 1060 at this point. A teaspoon of yeast nutrient was added to the yeast slurry and then that was pitched over the top of the Pyment which was then airlocked and put into the cupboard with it's brothers.

I've heard Mead's are patient fermenters so no immediate plans for this other than to mature it as a wine and bottle as and when it drops bright

[arturobandini]

Not sure if it's from using the yeast slurry from the red wine or the honey being highly fermentable but this is going off like a train. Bubbling through the airock quicker than once per second whilst sat at 20c! Quite a start...

[CyberPaddy66]

Probably the living yeast making the differnece as all my meads took ages to ferment out.