"--- name: Gewurztraminer Pyment type: Pyment author: Your Name batch_size: amount: 5 unit: gallon ingredients: - name: Honey amount: 12 unit: pound - name: Gewurztraminer Grape Juice amount: 2 unit: gallon - name: Water amount: 3 unit: gallon - name: Yeast Nutrient amount: 4 unit: teaspoon - name: Pectic Enzyme amount: 2.5 unit: teaspoon - name: Wine Yeast amount: 1 unit: packet note: Recommend Lalvin D-47 or similar original_gravity: 1.090 final_gravity: 1.000 abv: 11.8% instructions: - Sanitize all equipment thoroughly - Heat 1 gallon of water and dissolve honey - Add grape juice to fermenter - Add honey-water mixture to fermenter - Top up with remaining water to reach 5 gallon mark - Add yeast nutrient and pectic enzyme, stir well - Take initial gravity reading - Pitch yeast when must is at room temperature - Ferment at 65-70°F (18-21°C) for 2-3 weeks - Rack to secondary fermenter after primary fermentation - Age for 2-3 months - Bottle or keg when clear and stable notes: - Adjust honey amount for desired sweetness and alcohol content - Cold crash before bottling for clearer mead - Age for at least 6 months for best results"