I got given (rather told to go and press at the orchard) some white grape juice yesterday. I plan to use it to make a pyment, but can’t make up my mind which yeast I should use. I’ve never made pyment before, and am not sure what would be most suitable.
I have Montpellier, Champagne, Riesling, Tokay, and Sherry on hand, so it would be from these that I would make my choice.
What variety of grapes? That will make a difference in which yeast you’d pick. Also, what profile do you want the pyment to end up with? Dry? Sweet?
I have no idea on the variety of grapes, and neither did the person who gave them to me. All I can tell you is that they are English, and fairly acidic. Gravity from the juice is 1.061.
I’d like to produce a dry pyment.
That’s a fairly low gravity for the grapes. What is your target OG for the pyment? I wouldn’t use sherry or the riesling, but that’s me. The others should dry it out.
I know it’s a low OG for grapes, but this is England. Going to shoot for a gravity somewhere around 1.090, so nothing huge.
At that low of an OG, even the riesling should dry it out :) I don’t think you can really go wrong, have you considered splitting it and trying a couple of different yeasts? Without tasting the juice it’s hard to predict what yeast will compliment it well, but maybe someone else has another opinion. Bouef.