View Full Version : cabernet juice for a pyment?

02-08-2012, 12:26 PM
Sort of new here & looking for info.

I have 5 gal of cabernet juice & am thinkingof adding 10 to 15 lbs honey & kv-1116.

any flaws with this plan & anyone experimented with this?

Mars Colonist
02-08-2012, 02:33 PM
What is the Brix of the juice? I did one here (http://www.gotmead.com/forum/showthread.php?t=16774).

02-08-2012, 02:37 PM
That's going to be pretty high alcohol and would likely require a lot of aging. Other than that, I don't see any problems.

02-08-2012, 05:11 PM
21 %

New to juice so bear with me.

02-08-2012, 05:13 PM
I kind of figured on the high alcohol but that & the long ageing were part of the plan:)

This is addictive & have way too much already bottled, ready too bottle & started.

02-09-2012, 01:27 AM
Adding that much honey might make your must darn near unfermentable. Yeast have a hard time with anything over about 1.140 SG. I'd suggest watering down the honey to the 20-25 Brix range before blending it with the juice to give you an easier time of making the pyment. If you want it sweeter at the end, it is easy to stabilize and add more honey.