Batch 218: Ya Dozy Cow (Red Gallberry Pyment)
Another batch named in honor of a magnificent turn of phrase from Still Game. I'm using up more honey from our last pre-pandemic road trip in 2020, a mild gallberry honey from Georgia this time. I meant to make a white pyment, but between the gallberry and the yeast I wanted to use, this cabernet sauvignon was a better fit.
Ingredients in this batch
- 1,271 g (45-oz container) gallberry honey from Georgia Honey Farm in Alpharetta
- 1.65 l Winexpert California cabernet sauvignon concentrate
- Water to 2 gallons
- 3/4 tsp Wyeast beer nutrient
- 1/3 pack Cellar Science Clos wine yeast
Process
Tossed everything in a 2-gallon bucket, agitated, and pitched. SG was 1.112.
I racked this batch sometime around June or July and bottled on 8/19. Final gravity came out at 0.994 for a calculated ABV around 15.5%. It's dry, lovely, and needs some aging.