The pyment kick continues. This white one is named after one of my favorite albums of all time, for the incredibly lame reason that my brain automatically sets the phrase "white pyment" to the tune of the opening track. Yes, really. We picked up the honey in this on our way home from New Orleans at a farmers' market in Jackson, Mississippi, which qualifies as one of my least favorite cities in the continental US.

Ingredients in this batch

  • 1.65 liters Winexpert pinot grigio concentrate
  • 1 lb raw honey from Bee Hive Apiary in Madison, MS
  • 1 tsp LD Carlson yeast nutrient
  • Scant ¼ tsp Fermaid K
  • 1 pack of 1122 wine yeast
  • Denver tap water to 4 liters

Process

I sort of learned my lesson with the incredibly sweet red pyment I made last month, so I only dumped one pound of honey in rhia onw. Starting gravity was still 1.12... yikes. A month later, this pyment isn't plagued by the cloying sweetness of batch 099, and in fact seems well on its way to become nuanced and interesting.

I bottled this pyment on June 14, at which point it had gone bone dry and rang in at just 0.994 SG and 16.5% ABV. It tastes like a dry white wine, but still has a pronounced honey aroma along with a healthy dose of acidity. I'm going to try to mostly let the bottles sit for 6 months to a year+, as I'm pretty sure it'll improve with age.