Perry Pyment Mead
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To begin, sanitize all your equipment. I used a whisk, cutting surface, large bowl, carboy, stopper, airlock, food processor, large fine strainer, a large pot, and a knife.
Next begin by chopping up your pears and de-vining your grapes, then wash them in water. Looks something like this. When you have everything chopped and washed it’s time to add it to the food processor. You’re going to want to add it in small amounts to not blow out your motor. When everything is processed, pour the juice and goop into the large fine strainer over your pot.
The next part is pretty messy. First thing you’ll want to do is sanitize your hands well. I used star san (my hands didn’t burn off or anything), but if your worried, you can go use hand sanitizer. Be liberal with it and make sure you get everything. Start taking lumps of pulp and pressing the juices out over the strainer. Once you’ve most of the juice out of your fruit ball, you can throw it out or put it in a bowl and eat them. After all the fruit pulp has been put through the squeeze, you can move the juice into another container. I put mine in a measuring cup, and I got a bit over 2 cups of juice.
The next part is pretty standard mead procedure add some water to your pot and dissolve the 3 pounds of honey in it. I like to use a whisk as it adds a ton of extra aeration which is needed in the beginning for healthy fermentations. Add the juice and must to your carboy and add the rest of your water up to one gallon. Give it some good shakes to get everything incorporated. Add your nutrient all at once or use a SNA schedule.
I got a starting gravity of 1.086, however it may be higher than that because there was a thicker concentration of honey on the bottom when I had poured the hydrometer sample. The must is a sickly brown green at yeast pitching time, but one day it will be a beautiful mead. Follow your preferred yeast nutrient schedule.
Racked this into secondary for aging, off of any fruit bits and yeast cake.
Bottled and continues to age. I’m not happy with how mine came out as it
fermented too hot and contains a fair amount of fussels. To avoid this I’d recommend staying closer to 65F or below on this one. What I can taste (beside the fussels) are something promising. It’s also beautifully clear without any fining agents after 4 months or so.
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