How to Make Pyment Mead: A Complete Guide for Homebrewers

What Is Pyment Mead?

Pyment is a hybrid mead made by fermenting honey with grapes—typically grape juice or crushed grapes. Think of it as the meeting point between mead and wine: honey brings floral depth and roundness, while grapes add fruit character, acidity, and tannin for a refined, wine-like structure.

A (Very) Brief History

Blending honey and grapes goes back to antiquity. Ancient Mediterranean cultures—Greeks and Romans among them—sweetened wines with honey and experimented with fermented honey beverages. Across medieval Europe, honey and grapes were combined in different ways, and the pyment tradition continued into modern meadmaking. Today, pyment is beloved for its versatility and aging potential.

How Pyment Differs from Other Meads

• Flavor & Structure: Grapes add acidity and tannin, giving pyment a more wine-like backbone than traditional mead.
• Fermentation Profile: The must contains both honey sugars and grape sugars; yeast selection can nudge the profile toward fruity, dry, or dessert-style.
• Aging Potential: Like wine, pyment often improves dramatically with 6–12+ months of aging.
• Style Range: From bright, aromatic whites to deep, tannic reds—your grape variety and honey choice shape the final character.

Equipment You’ll Need

• Fermenter(s) with airlock (1–3 gal carboys or buckets)
• Auto-siphon & tubing, sanitizer, hydrometer/refractometer
• Stir spoon, funnel, thermometer
• Bottles with corks/caps, or kegging setup

Yeast & Additives (Recommended)

• Yeast: Lalvin 71B-1122 (fruity, softens malic acid), D-47 (round, rich), or EC-1118 (robust, dry/high ABV).
• Nutrients: Balanced yeast nutrient; consider staggered additions for healthier ferments.
• Pectic Enzyme: Helps reduce haze from grape pectin (add per label).
• Optional: Oak cubes/chips, wine tannin (especially for white grapes), potassium metabisulfite/sorbate for stabilization if backsweetening.

Pyment Mead Recipe – 1 Gallon

Targets

• Style: Semi-dry to semi-sweet (adjust honey to taste)
• Fermentation Temp: 60–70°F (16–21°C)
• General OG Range: 1.090–1.110 (adjust with honey)

Ingredients (1 Gallon)

• Honey: 2.5–3.0 lb (wildflower or varietal)
• Grape Juice: 2–2.5 qt (preservative-free); red for body/tannin, white for aromatic styles
• Water: To top up to 1 gallon total volume
• Yeast: 1 packet (71B-1122, D-47, or EC-1118)
• Nutrient: ~1 tsp total (or per manufacturer rates)
• Pectic Enzyme: Per label (optional but recommended)
• Sanitizer: As directed

Step-by-Step Directions (1 Gallon)

1. Sanitize: Clean and sanitize all equipment thoroughly.
2. Mix the Must: In a sanitized fermenter, add grape juice and honey. Stir until fully dissolved. Add pectic enzyme (if using). Top up with water to 1 gallon. Take a gravity reading; adjust honey to hit your target OG.
3. Nutrients: Add the first portion of nutrient now (see Staggered Nutrient Additions below).
4. Pitch Yeast: Rehydrate per manufacturer instructions and add to the must. Attach airlock.
5. Primary Fermentation: 60–70°F. Gently degas once daily for the first 3–4 days to drive off CO₂ (optional but helpful).
6. Rack to Secondary: When activity slows and gravity drops near your expected FG, rack off the lees into a clean carboy.
7. Aging: 3–6 months minimum; 6–12 months yields noticeably smoother, more integrated flavors.
8. Stabilize & Backsweeten (Optional): If you plan to backsweeten, stabilize first (follow product directions), then add honey to taste. Allow 1–2 weeks to ensure stability before bottling.
9. Bottle: Sanitize bottles and package. Age in bottle another 1–3 months before opening for best results.

Pyment Mead Recipe – 3 Gallons

Targets

• Style: Semi-dry to semi-sweet
• Fermentation Temp: 60–70°F (16–21°C)
• General OG Range: 1.090–1.110 (adjust with honey)

Ingredients (3 Gallons)

• Honey: 7.5–9 lb
• Grape Juice: 6–7.5 qt (1.5–1.875 gal), preservative-free
• Water: To top up to 3 gallons total volume
• Yeast: 1 packet (robust strains like 71B, D-47, EC-1118 work well)
• Nutrient: ~3 tsp total (or per manufacturer rates)
• Pectic Enzyme: Per label (scaled for volume)
• Sanitizer: As directed

Step-by-Step Directions (3 Gallons)

1. Sanitize: As above.
2. Mix the Must: Combine grape juice and honey in the fermenter; stir until dissolved. Add pectic enzyme if using. Top up with water to 3 gallons. Measure OG and adjust honey as needed.
3. Nutrients: Add the first nutrient portion now.
4. Pitch Yeast: Rehydrate and pitch. Maintain fermentation temps carefully—larger batches hold heat.
5. Primary Fermentation: 60–70°F. Gentle daily degassing for days 1–3 is helpful.
6. Rack to Secondary: When fermentation slows and gravity is near targe