I have made a kit wine (Alexander's Cab Sauv), which I will be bottling soon, and from the tastes already at my last racking, not bad. I am now thinking about the next one. At first I wanted to do a pyment (mead with grape juice in place of water), but then I thought about doing a "juice wine". How would the following turn out? I kind of based the recipe on stuff that I found on Jack's site and on other sites.
2 gallons Welch's 100% pure Concord grape juice 9 cups sugar 4 tsp acid blend 2 tsp pectic enzyme 2 tsp yeast nutrient 1 pkt red star red wine yeast or Montrachet wine yeast
With this recipe, would I be better off with a wine or a pyment mead? I actually do not know what to make. Last year I made a pyment with white grape juice and fermented with champagne yeast, and the resulting drink is like a dry white wine and is very good (I need to hide several bottles for my brewclub's March 2004 mead contest). I was thinking of trying the same thing with red grape juice, and since I have the kit wine almost in bottles, I just might end up making a pyment.