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Pyment appealed to me as a brewer because it sits at the exact intersection of winemaking and meadmaking, you’re working with grape must and honey simultaneously, and the complexity that results from combining two of the world’s oldest fermented ingredients is genuinely unlike anything else in the fermentation repertoire. My best pyment used Nashik Cabernet Sauvignon grapes at harvest alongside raw forest honey, and the result after a year of aging was a deep, complex red honey wine that serious wine drinkers found compelling without any knowledge of mead.
Pyment (grape mead) guide: honey wine with grape juice or must
What pyment is: Pyment is mead made with grape juice or grape must, fermented honey with grapes. White grape pyment is called “white pyment” or “cythomele” in historical texts. Red grape pyment uses red grape skins for colour and tannin. The result is a honey wine that has grape wine structure (tannin, acid, phenolic complexity) alongside the floral sweetness of honey. BJCP mead classification: Category 4 Fruit Meads. Pyment is one of the closest historical meads to modern winemaking traditions, medieval European wine regions frequently produced pyment as a winter drink. Grape access in India: India is a significant wine-producing country, centred primarily in Maharashtra (Nashik region) and Karnataka. For Indian meadmakers, this creates genuine access to quality grapes at harvest: Nashik, Maharashtra: India’s primary wine grape region. Varieties cultivated: Cabernet Sauvignon, Shiraz (Syrah), Chenin Blanc, Sauvignon Blanc, Viognier, Zinfandel (grown under different names). Harvest season: February–March for most varieties in Nashik. Bangalore region (Nandi Hills, Hampi area): Bangalore Blue (Indian table grape, intensely flavoured), Muscat varieties. Harvest varies by microclimate. Pune region: emerging wine grape cultivation. Commercial red/white grape juice: Tropicana Grape, local fresh-pressed grape juice available during harvest season from juicers at Indian fruit markets (October–January for table grapes). Frozen grape juice concentrate is available through baking ingredient suppliers. Juice vs. must: Grape juice (just the liquid): produces lighter pyment with minimal tannin. Suitable for white pyment. Grape must (juice + skins + seeds for red grapes): adds tannin, colour, and phenolic complexity. Required for full red pyment character. If using must, crush red grapes, mix with honey and water, ferment on the skins for 3–7 days, then press. Recipe, 4.5-litre red pyment: Fresh Nashik Cabernet Sauvignon or Shiraz must: 2 litres (from approximately 3–4kg crushed grapes, skins included). Honey: 500–700g light to medium honey. Water: 0.5–1 litre to reach target volume and gravity. Target OG: 1.085–1.105 (11–14% ABV). Yeast: red wine yeast, Lalvin RC-212 (Bourgovin, classic Burgundian red wine yeast, excellent for red grape skin fermentation), ICV-D47 not recommended for red pyment (too cold-sensitive and less tannic structure management). Lalvin RP15, EC-1118 also acceptable. Nutrient additions: staggered TOSNA approach. Potassium metabisulfite: 50ppm added to must initially to suppress wild yeast, then pitch selected yeast after 24 hours. Process: If using fresh grape must: de-stem and crush grapes, combine with honey and water in fermenter, add 50ppm potassium metabisulfite and wait 24hr, pitch rehydrated wine yeast. Punch down the cap (the grape skins floating on top) 2x daily during skin fermentation (3–7 days). Press the skins off after desired tannin extraction, taste daily to judge when to press. Transfer pressed liquid to secondary fermenter. Complete fermentation and aging. Aging pyment: Red pyment benefits from extended aging, 12–24 months minimum. Tannins from grape skins soften considerably with time. Oak aging (American or French oak spirals or cubes, 1–2g per litre for 2–6 weeks) adds complexity that integrates with both honey and grape characters. White pyment ages faster: 6–12 months typically sufficient. Indian grape timing note: Nashik grape harvest (February–March) can be accessed by contacting local winery tasting rooms who sometimes sell surplus grapes or must to home producers. Dindori, Sangamner, and Lasalgaon are the major growing areas near Nashik city.
Common Questions
Can I make pyment with commercial grape juice or wine grapes from the market?
Yes, commercial grape juice produces perfectly acceptable pyment, it is less complex than fresh grape must but much more convenient and accessible year-round. The key requirement is using 100% grape juice without preservatives (sulphites, sodium benzoate, potassium sorbate inhibit yeast fermentation). Checking Indian commercial grape juice for pyment suitability: Tropicana Grape (available in Indian supermarkets): check the label, the standard version contains no preservatives beyond pasteurisation. Acceptable for pyment. Freshly squeezed grape juice from juice vendors: at Indian fruit markets, fresh dark grape juice (Bangalore Blue variety, the deep purple variety common in Indian markets) is pressed to order. This is actually very good for pyment, Bangalore Blue is intensely flavoured with high sugar content and natural grape character. Available October–January during table grape season. Frozen grape juice from baking suppliers: concentrated, requires dilution. Check that it has no added preservatives. About market wine grapes: table grapes from Indian grocery stores (Sonaka/Thompson Seedless from Nashik, the common green variety; Flame Seedless; Bangalore Blue) can be used for home pyment, though they are less tannic and less complex than wine-specific varieties. Crush them yourself using a sanitised potato masher or hands (wash thoroughly). The deep purple Bangalore Blue variety produces dramatic colour and intense grape flavour, it is significantly better for red pyment than the pale green Thompson Seedless. Per litre of finished pyment, you need 1.5–2kg of table grapes to get meaningful flavour. The practical approach for most Indian meadmakers: use fresh Bangalore Blue grapes from October–January (when they’re cheapest and best quality in Indian markets) for red pyment, or use commercial 100% grape juice (Tropicana or freshly pressed) for white pyment. Both approaches produce good results without requiring access to wine-specific varieties.
