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Award-Winning Recipes from the 1996 Maltose Falcons Mayfaire Competition
First Place, Class 23, Mead"1992 Pyment"by Bruce Brode, Palms, CA. For 5 gallons: Ingredients: Merlot grape skins remaining from 100 lbs. after maceration, primary wine ferment and pressing. 15 lbs. Trader Joe's Mequite Honey. 1 tablespoon Acid Blend. 1 can Alexander's Merlot Grape Extract. 5 gallons vending machine drinking water. Pasteur Red wine yeast already present in grape skins. Procedure: Add all ingredients to grape skins, stir well, ferment primary for 3 weeks while pressing down the cap twice daily, then press wine from skins. Age in secondary for 2 years. Add additional honey and tartaric acid to taste, also 1/4 teaspoon potassium metabisulfite, at bottling. Back to The Roost || Brew Recipes || Brews & News |
