Technically, this is a pyment: wine based on honey and grapes. But the grape component is minimal, primarily to aid fermentation. Because the wine takes its character from the honey, I label it “mead”.
For 12 gallons (Canadian), approx. 72 bottles.
- 15 Kg Nicola Valley honey, No1 white
- 7.2 l WineKitz Chardonnay kit
- 11 gal lukewarm water
- 7.5 tsp yeast energizer
- 3.5 tsp grape tannin
- 1.5 tsp potassium metabisulphite
- 8.5 oz (approx.) reductive acid blend*
- 1 pkg Bentonite finings
- 2 pkg Lalvin ‘Bayanus’ EC-1118 yeast
Mix ingredients except acid and yeast in primary fermenter. Stir well to dissolve honey. Initial S.G. should be approx. 1.09. Temperature of must should be 18-24 deg. C.
Measure initial acidity by titration.
*Following instructions on acid test kit, add acid to raise acidity to 0.60% - 0.65%. A reductive acid blend is preferred: 50% malic, 40% tartaric, 10% citric. This mixture can be approximated by adding 10% malic acid to the standard WineKitz 45-45-10 blend.
Stir daily in primary.
- 1 week after start: first racking into closed secondary fermentor.
- 4 weeks after start: second racking.
- 4 months after start: third racking.
At this time the lees should have settled, but the wine will be hazy. Fine with Claro KC finings, following the manufacturer’s directions. When wine clarifies, rack again.
7 months after start: fifth racking. The wine should now be perfectly clear and ready for bottling. Bottle age for one month or more before drinking.