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Northern Ruby Red Pyment
"Create a detailed recipe for Pyment (Grape Mead) using grapes or grape juice and honey in roughly equal sugar proportions, with wine yeast, acid blend, tannins, and pectic enzyme. Include steps for crushing grapes, fermenting on skins for red pyments, adding honey after juicing, maceration for deeper flavor, fermentation, racking, clarification, and aging for 6-12 months with optional oak aging. Use imperial units."
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A luscious red pyment using cold-hardy Marquette grapes with honey, perfectly aged for balanced tannins and rich, deep flavors.
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