Hi all,
I have a winemaker friend who has given me a 5 gallon carboy of grape juice to ferment out into wine. I'd rather make pyment, as my next door neighbor is a beekeeper and has plenty of honey. I've never made wine before and am trying to find a good recipe. The juice is from white grapes, beyond that I don't have much details on them except that they're a good wine variety. I can get details from him today (gravity, etc) when I get the grape juice. He's already pitched a wine yeast into the must, and it's already been fermenting out for 3-4 days. What I'd like to know is how much honey to add to this, how much water, and if I'd need anything else. It'd be nice to make a 10 gallon batch and use 2 carboys, but I'm not sure if there's enough grape juice for that. This will be my 2nd mead attempt, I made a table mead (not very strong, 7.5 lbs honey in a 5 gal carboy) with ginseng and ginger root back in February, and am about to bottle it up sometime this month. Any suggestions on how I can make a good pyment out of this grape juice would be greatly appreciated.