My Franken-Pyment

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Meadini

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It’s that time of year again! The fall grape orders have been sent out and it’s time to clean out the freezer to make room for whatever grapes aren’t used for a second run. Here’s my recipe based on the contents of my freezer:
25 lbs of Cab Sauv grapes
5 lbs of Syrah
4.5 lbs blueberries
1.5 lbs blackberries
1lb strawberries
3 T pectin enzyme
5 lbs local honey
1 gallon of water
Fermaid O using TONSA protocals
4g FT Rouge
12g oak chips in primary
Note: the Syrah were previously fermented using RC212, and the CS were fermented using BM4x4 and finished with 1118. Both underwent MLF. This will be their second runs. I’m not pitching yeast as the previous yeast should still be viable.
I combined the honey, water, fruit and pectic enzyme in my fermenter and dosed with K-Meta.
I will take a gravity reading and test Ph in the morning and make the appropriate adjustments.
 

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