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

Notes

Sept 24th I crushed the grapes in a mesh bag to extract juice and break up the grapes. I then put the bag of grapes into the must.

Sept 25th The bucket doesn't have a good enough seal to show much activity in the airlock. However, when removing the lid to add the nutrients there were visible signs of fermentation.

Sept 26th Added the second dose of yeast nutrient.

Sept 27th Added the third dose of yeast nutrient at 5PM. Unfortunately I was unable to add it in the morning before having to leave to make it to a bike race. I added a bit too little as I was rushing 2.57g added

Sept 29th I added the 4th dose. I unfortunately was not able to add nutrients yesterday as I was out all day for another bike race. I also added 2.7g instead of 2.6g

Fermentation is proceeding well though, I pulled a tiny sample to taste the tannin level as I am using whole cluster grapes The grapes can remain in for a few more days I believe.

I also used a brewing spoon to squeeze the liquid out of the grapes to get a bit more color extraction from the skins.

Sept 30th I added the fiunal dose of nutrients, at 8PM, as it is around 2/3 finished with fermentation. The color extraction from the grapes is decent, and the flavor is well-balanced and without excessive tanin. I will probalby pull the grapes out in the next day or two.

Oct 4th I removed the grapes from the mead and carefully squeezed as much mead out of them as possible.