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Big Muddy Gewurtztraminer Pyment
"recipe: name: Gewurtztraminer Pyment type: Pyment (Grape Melomel) method: Extract author: Doc created_date: 2018-01-12 batch: size: 4 gallons pre_boil_size: 2 gallons stats: original_gravity: 1.201 final_gravity: 1.050 # Estimated based on 75% attenuation abv: 16.5% # Estimated ibu: 0 calories_per_12oz: 265.3 carbs_per_12oz: 25.8g fermentables: - name: Honey amount: 7.1 lbs ppg: 42 percentage: 74.9% other_ingredients: - name: Gewurtztraminer Juice amount: 8 quarts type: Other use: Primary yeast: - name: Vintner's Harvest AW4 amount: 1 packet type: German white wine yeast attenuation: 75% flocculation: Medium optimum_temp_range: min: 66°F max: 72°F fermentation: primary: temperature: 69°F process: - step: Sanitize all equipment thoroughly - step: Combine honey and grape juice in fermenting vessel - step: Stir thoroughly to dissolve honey - step: Rehydrate yeast according to package instructions - step: Pitch rehydrated yeast into must - step: Ferment at 69°F for 2-4 weeks or until activity ceases - step: Rack to secondary vessel for aging - step: Age for several months to allow flavors to meld and clear - step: Bottle when desired clarity and flavor profile is achieved notes: - Fructose from Gewurtztraminer juice entered as equivalent amount of cane sugar in recipe calculations - No boiling required (extract method) - Consider adding staggered nutrient additions for healthy fermentation - Final product will be sweet due to high starting gravity and limited yeast attenuation - Use wine bottles or beer bottles with appropriate closures for packaging"
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Hamburg on the Big Muddy Gewurtztraminer Pyment
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