I went on a pyment kick this spring, courtesy of being surrounded by homebrew stores with enormous grape juice selections. This batch doesn't really have a name yet, but I made it on Women's Day, so there ya go.

Ingredients in this batch

  • 1 liter Global Vintner's red grape concentrate, a truly sketchy substance; link goes to random Google hit
  • 11 oz Bennett's avocado honey
  • 21 oz Kirkland clover honey
  • 1 tsp yeast nutrient... I think? I add it to everything, but my notes say nothing on the matter.
  • ½ pack of 1122 wine yeast
  • ½ pack of 1118 champagne yeast, added on 5/7
  • Denver tap water to 1 gallon

Process

I have no idea what I was thinking adding that much honey to this; starting gravity came in at a stunning 1.150. The wine yeast, ever the champ, took off just fine, but gave up when the pyment was still way too sweet for my taste. On May 7, I thus added another half-pack of rehydrated champagne yeast, hoping that this would help mop up some of the residual sugars. Other than being hilariously sweet, this is coming along beautifully, like a (super sweet) red wine with incredible body.

I bottled this batch on June 14 and decided not to rename it. It's still very sweet, at SG 1.037, and has a ton of body and honey aroma. ABV is 14.8%. This tastes like it'll be delicious as mulled wine once it gets cold outside again.