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M2b – Semi-Sweet Pyment

This pyment combines several elements, with each bringing something different to the party. Sangiovese is bright and fruity with fairly high acidity, often featuring strawberry and sometimes mildly tart cherry with lighter body and color. Carmenere is more earthy and can feature smoky and spicy characteristics with a very deep and dark hue and is typically used as a blending grape. Carmenere is considered to be one of the 6 original red grapes of Bordeaux. The last element here will be your honey. Look for a medium to dark amber wildflower that has some complexity (or, consider blending several different sources). Each element should help to fill gaps and create a complex and harmonious whole.


2017 Gold: Minnesota State Fair

Ingredients for 5 gallons of must (at 1.137 Original Gravity):

8.5 lbs. Honey
2.2 gallons Sangiovese Juice
.75 gallons Carmenere Juice
1.25 gallons RO water (or de-chlorinated)
2 grams OptiRed (SIY)
2.5 grams FT Blanc Soft (Tannin)
9 grams RC212 Yeast (medium YAN needs, temp range: 60-86F)
11.25 grams GoFermProtect in 225 ml water
6.6 grams FermaidO * 4 additions (26.4 gr total) with each addition in 130 ml water


Incorporate the water and honey and ensure it’s fully dissolved.

Add grape juice and mix well.

Prepare GoFermProtect by heating water to 160F. Mix thoroughly. When the mixture reaches 95F, add the yeast and mix well. Every 10 minutes add 20 ml of the must to the yeast mixture until the mixture is within 10F of the must temperature (this is called atemperating the yeast). Pitch yeast into the must, and mix well. Oxygenate with pure O2 and a sintered stone for 90 seconds at 1 liter per minute.

Cover the must, use an airlock or blowoff tube depending on your headspace and customary process.

Day 1: Add first infusion of Fermaid O. Mix it in the water as prescribed.
Day 2: Add second infusion of Fermaid O.
Day 3: Add third infusion of Fermaid O.

Day 7 OR 1/3 sugar break (1.091 O.G.) Add fourth infusion of Fermaid O. Note: If the yeast raced past this gravity, skip the addition. If it’s close, add it. It’s not rocket science requiring high precision.

Allow the mead to reach terminal gravity which could land in the 1.010 to 1.020 F.G. range. This will vary depending on your process and fermentation temperature. Fine with DualFine or your customary fining method. If needed, stabilize and backsweeten with any additional tannin or tartaric acid additions as desired.