"Traditional Pyment recipe using cold hardy grape juice, targeting OG 1.100, FG 1.000, ABV 13%, dry. Use 2 lbs honey and 96 oz cold hardy grape juice (no preservatives). Use wine yeast suitable for cold hardy grapes, such as RC-212 for red or D-47 for white. Include steps for mixing honey and juice, adjusting acid to 6-7 g/L if needed, pitching yeast at 68°F, light nutrient schedule, fermenting 3-4 weeks, racking to secondary, aging 4-8 months, and bottling. Character: Honey-enhanced wine, balanced, complex."