Making some of the 2022 grapes into a pyment, a grape mead.
https://youtu.be/ttpDqc4UOJU
Using grapes we grew ourselves, all labrusca. Frontenac Noir, Frontenac Gris & St Croix. No Concord this year, birds got them all.
Did three weeks of primary before racking out of the bucket and into a wide mouth fermenter where the fruit could be added.
Had a wee issue getting fermentation rolling again. An addition of 4 more litres of mineral water and another 450g of honey fixed up.
Soon time to rack into an aging carboy and off of the fruit. Maybe a year or so of aging before it gets taste tested.
I enjoyed watching that, AC4U!
Sounds like another fun hobby.