The grapes growing in my backyard look and taste like Concord grapes. I picked three tubs full, about 22.5 lbs of grapes, including the stems. With luck this will be ready by Pi day. Pyment, melomel.
Yeast notes. 8 g EC-1118 yeast Brewmaster, rehydrated and pitched into the grape mass at the end of day 0.
October 20, 2022 - The grapes were separated from the stems, rinsed, and crushed. Pectic enzyme was added to the crushed grapes and yeast was pitched at the end of the day. The idea is to break down the grapes to release more juice. Gr of the grape mass, before yeast was pitched, 1.065.
October 21, 2022 - By mid-day light fermentation had started, giving us carbonic maceration. The grapes were punched down at the end of the day.
October 22, 2022 - Punched down the grapes again, then began scooping the mass into a fruit press. We got 1.7 gallons of already fermenting juice. The honey was added to a kettle with water, heated to 160F and kept hot for 15 minutes, then cooled. The honey must and the grape juice were combined, with enough water to make 5 gallons. Gr 1.070 is already down a bit because the grapes got a head start on the fermentation.
November 14, 2022 - Gr 1.010. Rack to carboy.
January 11, 2023 - Gr 0.997. Rack carboy to carboy.
January 21, 2023 - Gr 0.998. Rack to keg for bottling.
January 31, 2023 - Bottled.
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