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If it's good for
ancient Druids,
runnin' nekkid through the wuids, Drinkin' strange fermented fluids,
it's good enough for me! - Pete Seeger Create a hearty red pyment using Barbera grape juice. Originally from the Northwest of Italy (Piemontese), the grapes that make up this juice are vigorous and high yielding. With a sweet and almost floral bouquet, Barbera grapes produce full-bodied, beefy wines. It's long finish, balanced tannins, and generous length enhance the flavors of red meat, lamb, lasagna, and other tomato-based pasta dishes.
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Clean and prep the primary
- Scrub, rinse and then soak the plastic primary bucket/lid/airlock overnight using warm water and Five Star PBW®.
- Rinse the primary well, then use One Step® and some warm water in each, swish around and drain. Do not rinse again.
- Pour grape juice into the primary.
- Check the temperature, install an airlock and allow it to cool below 80°F.
- Take a SG reading and add honey to reach a SG of 1.132.
Dec 5 - Pitched at SG 1.132. The grape juice arrived in a mylar bag inside a plastic bucket. It's a deep purple and stains things a deep blue. The smell is sweet and flowery, almost like honeysuckle. The taste is sweet and not as tart, acidic or tannic as I'd imagined - almost as if it had been cut with sweet cherry juice. Without adding any honey the SG was 1.092.
Dec 6 - Added the second round of nutrients this evening. The stirring released a lot of foam. Now there's activity in the airlock. I'll add the third round of nutrients at about SG 1.070.
Dec 7 - SG 1.119. The smells coming out of the airlock are intensely fruity and delicious.
Dec 8 - SG 1.088.
Dec 9 - Stirred in last set of nutrients.
Dec 10 - SG 1.064.
Dec 11 - SG 1.054. The smell coming from the now more slowly (every 3 or 4 seconds) bubbling airlock is moving toward winey. It's less sweet on the tongue and more complex with a little alcohol and some astringent qualities coming up.
Dec 15 - SG 1.032.
Dec 17 - SG 1.028. Given that it has only droppped four points in two days, I'm thinking we might not reach the single digit gravities I'd hope for. But I also know that folks have commented on how slow RC212 can be to finish, so I'm not too concerned yet. My basement has been getting pretty cold, but the pyment is currently 67°F, which is fine.
Dec 22 - SG 1.021.
Dec 31 - SG 1.016.
Jan 23 - SG 1.016. Racked and added 1/4 tsp sulfite. It has apparently gone as far as it'll go. The clarity is pretty good. The taste is very ripe and full and a little sweet. The tannins are more evident. Now comes the long nap.
April 20 - Ooo, this is going to be really nice. The complexity has increased and the sweetness is a bit more muted. I would do this again in a heartbeat. In fact, I need to remember to order some Merlot juice this year and keep the OG down around 1.128 for a drier "table wine" type pyment.