The High Plains Draughters Recipe Database

Shazam Shiraz Pyment
contributed by Brian Northup on 2006-07-28
makes 4 gallons

Ingredients List  

9.5 lb OK Clover Honey
80 oz Vintners Reserve Shiraz Wine Kit
1.5 tsp acid blend
1 tsp yeast nutrient
1 tsp yeast energizer
0.25 tsp epsom salts
1 tsp gypsum
3.25 gal distilled water
4 tabs Campden tablets
1.5 oz White oak chips (steamed)
0.67 pckg Lalvin EC-1118 yeast
0.33 pckg Red Star Montrachet Yeast

Brewing Notes  

Warm water to 160F and dissolve in energizer and salts. Dissolve in honey, stir and skim off as much albumin as possible. Siphon into primary and add wine concentrate and acid blend. Add Campden tablets and let stand 24 hours before pitching yeast.

Fermentation Notes  

Pitch active yeast cultures. Run primary at 74F for 3 weeks. Rack to secondary, add oak chips and run 4 weeks. Rack to tertiary and run 6 months. Stabilize with potassium sorbate, mix in 0.5 cup fresh honey dissolved in 1 cup warm water and bottle. Mead was 3 years old at time of competition.


Original gravity: 1.115
Final gravity: 1.005

Competition Record  

Brian Northup, 1st Mead, HPD Club-Only Competition, 2006