Pyment (Grape-Juice Mead)
Pyment is the historical name for mead made with grape juice — recorded as far back as the medieval period. Modern home brewers use commercial 100% grape juice (not the cocktail blends) for a simple introduction to the mead-grape hybrid category. The finished wine resembles a light fruity rosé with honeyed undertones, and ferments more reliably than pure mead because the grape juice provides natural nutrients.
ABV11-13%
Ferment28d
Age180d
Total208d
Ingredients
| 2 lb | Wildflower honey |
| 0.5 gal | 100% red grape juice (no preservatives) |
| 0.5 gal | Spring water |
| 5 g | Yeast nutrient (Fermaid-O) |
| 5 g | Wine yeast (71B or D47) |
Equipment
- 1-gallon glass carboy
- Airlock
- Hydrometer
Steps
- Day 0
Mix must
Combine honey, grape juice, water in primary. Cool to 70°F.
- Day 0
Pitch yeast
Add nutrient and yeast.
- Day 1-3
Staggered nutrient
Add 1/4 nutrient at 24, 48, 72h.
- Day 0-28
Primary
Ferment at 65-70°F until SG ~1.000 (3-4 weeks).
- Day 28-120
Rack + age
Rack off lees, bulk age 2-3 months.
- Day 180
Bottle
Bottle and rest 60+ days.