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White pyment from pomace?

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dderemiah

NewBee
Registered Member
Jul 30, 2010
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I will be pressing some chardonnay tomorrow and was wondering if adding the pomace to a batch of mead would make a good white pyment? What would the affect be of leaving the mead on white grape skins and seeds?

Also, does anyone have recommendations on varieties of red grapes that make a good pyment on the 2nd run?
 
I have seen recipes that call for golden raisins to be used in mead. I thought since raisins are made from grapes fresh chardonnay pomace would be better. I'm a newb so please correct me if I am wrong.

Or I could just wait until I press a Zinn or Syrah and use that since I know it is OK to leave the skins on that.
 
Well if I had that pomace I'd probably give it a go. It could turn out great. As Oskaar might say, Take a chance.... Custer did.

I would expect the zin or syrah to work nicely.

Medsen


Oh, just one item of housekeeping. You happened to start this thread in the forum rules section. We'll see if we can't get it relocated. It would be better to start such a post in a section like "ask about the process of mead making" or the "general recipe discussion section." Folks here aren't too compulsive about such things, but it does help to keep things organized. We appreciate your help.
 
Medsen Fey said:
Well if I had that pomace I'd probably give it a go. It could turn out great. As Oskaar might say, Take a chance.... Custer did.

I would expect the zin or syrah to work nicely.
Click to expand...

... or be like me and try them all...

... of course, this is how I end up with all my fermenters full... and my freezer full of things waiting for the fermenters to be available... and no room to store what I bottle...
 
The issue will be the astringency and vegetal flavours (as mentioned already). Avoid seeds and stems if possible.

The honey will provide the main source of sugars.

My experience is with second run red grapes (shiraz), so I'm not really experienced with white. (Google "second run" to see if you can get some extra info).

I would aim for light, sweet, easy drinking, about 8% alc, and be prepared to use fining agents that strip tannin, to reduce the astringency.
I don't think you can do much to remove the vegetal flavours apart from monitor the extraction from the pomace, and rack off the pomace if you start to get flavours you don't want.

For an 8% alc pyment, I would want a light flavoured honey (clover?), so that it complements but doesn't over-power the Chardonay. Alternately, do half honey half sugar if using a stronger honey flavour (also cheaper ;) ).

It should be ready to drink in 3 months or earlier, if it is low Alc. Something to fill the gap until the Chardonay is ready. Drink it cold, great for a hot afternoon.
 
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