### Help calculating starting gravity

Posted:

**Sat Feb 26, 2011 7:40 pm**I recently made a pyment, loosely following the recipe in The Compleat Meadmeaker for Dan McConnell's Riesling Pyment. I'm having problems figuring out how to calculate the starting gravity and was hoping someone would be able to give me some guidance...

Here is the recipe:

4 g grape juice from a winexpert kit (Trio Blanca- Pinot Blanc, Sauvignon Blanc, and Chenin Blanc). I measured the gravity of the juice at 1.126 (which is much higher than they indicate in the kit)

1.5 g water

7 lbs citrus honey

Any thoughts on how to calculate gravity for the batch?

Also, for what it's worth, I pitched 3 packs of Lalvin K1-V1116 (Montpellier), and it fermented down to 0.999 in just over 3 weeks. Temp was 72F. I was pleasantly surprised at the high attenuation, as I really don't like sweet meads.

Thanks for any input!

Here is the recipe:

4 g grape juice from a winexpert kit (Trio Blanca- Pinot Blanc, Sauvignon Blanc, and Chenin Blanc). I measured the gravity of the juice at 1.126 (which is much higher than they indicate in the kit)

1.5 g water

7 lbs citrus honey

Any thoughts on how to calculate gravity for the batch?

Also, for what it's worth, I pitched 3 packs of Lalvin K1-V1116 (Montpellier), and it fermented down to 0.999 in just over 3 weeks. Temp was 72F. I was pleasantly surprised at the high attenuation, as I really don't like sweet meads.

Thanks for any input!