Pyment is a mixture of honey and grape juice. It blends the original fermented beverage (mead) with its replacement (wine).

Once again Keith provided me with a gallon of honey. This time is was a light spring, mostly holly, honey. To this I mixed in some juice from previous wines. This include 750 ml of Old Vine Zinfandel, 750 ml of Pinot Noir, and 1500 ml of Malbec Shiraz. Primary fermentation went very slowly. I fermented it at room temperature which might not have been the best decision. For secondary fermentation I used the water bath and kept the temperature 10-15 degrees warmer. After transferring it started fermenting much more quickly, the yeast were happy with my choice. Despite this, the final gravity is still larger than expected. There does appear to be some residual sweetness, but fermentation does seem to have completed.

At bottling I had to add a lot of metabisulphite. It had sat so long aging that most of it was gone. It still has a bit of a syrupy aftertaste that should diminish with time.