Our Pinot Noir vines were mostly eaten clean by birds this year, but we got around 5ish lbs of clusters so I decided to turn them into a pyment.

Recipe

• 6lbs wildflower honey from my hives
• ~5g Lalvin K1V-1116
• 6.3g Fermaid Go-Ferm
• 10.3g Fermaid-O
• Pinot noir grapes

Data

SG: 1.096 (Sadly my target was 1.100)
FG:
ABV:
pH:
Ferm Temp: 60-70F (ambient in fermenting room)

Steps

I added the honey to water that I treated overnight with K-Meta to remove chlorine.

I added 9.5 liters of water and then added in the 6lbs of honey from my backyard hives. I mixed the honey into the solution using a de-gassing wand.

I put the Pinot Noir clusters, with stems, into a mesh bag and crushed them to extract as much juice into the must as possible. I then tied the bag closed and submerged it into the must.

I added the yeast and Go-Ferm mixture to the must and re-stirred with the de-gassing wand.

Yeast was pitched at 930AM.

I will be following the TOSNA schedule for nutrient additions.

Nutrition Schedule:
0hrs 6.3g Fermaid Go-Ferm
24hrs 2.6g Fermaid-O
48hrs 2.6g Fermaid-O
72hrs 2.6g Fermaid-O
6 days 2.6g Fermaid-O