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Old 12-30-2008, 12:50 AM   #1
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Default Cranberry Cyser

OK, I'm still very new to mead, so y'all critique my recipe, please. (This will be batch number three.)

3 gal quality apple juice
2.5# non-varietal honey
2# dried cranberries
yeast nutrient/energizer
Montrachet yeast
Pectinase (maybe)
Campden (maybe)

OK, so first, general thoughts?

Second, I have two options for sterilizing the berries:

1. Boiling (requires pectinase)
2. Campden

Third, should I put the berries in the primary or secondary, however they're sterilized?

Thanks!

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Old 12-30-2008, 12:57 AM   #2
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Just put the cranberries in after primary. There won't be anything on there that will survive that!

If you are really concerned about it, a quick soak in StarSan should do the trick.

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Old 12-30-2008, 01:01 AM   #3
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The recipe looks tasty. Since the berries are dried, I would probably soak them in a bit of vodka (just enough to cover) for several days, mash them up and add to secondary. That would allow them to hydrate and sanitize at the same time as well as letting the vodka draw out the flavor of the berries. Just a thought.

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Old 12-30-2008, 01:31 AM   #4
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Quote:
Originally Posted by Moonpile View Post
Just put the cranberries in after primary. There won't be anything on there that will survive that!

If you are really concerned about it, a quick soak in StarSan should do the trick.
do not soak your fruit in sanitizer.

vodka, would be the better choice. but i think you'd be okay in the secondary if they came straight from the bag.
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Old 12-30-2008, 01:34 AM   #5
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also, if you are going for cranberry flavor summersolstice would be a good person to ask about the craisins. I remember him saying dried fruit adds to mouthfeel, not sure how it affects the flavor since the juice is gone.

I can tell you if you want fruit flavor to shine through using fruit it's generally 2 to 3 pounds of fruit per gallon.

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Old 12-30-2008, 01:38 AM   #6
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Quote:
Originally Posted by Killinger View Post
1. Boiling (requires pectinase)
2. Campden



Thanks!
you don't need to boil honey or applejuice. honey is naturally sanitary, applejuice is sanitary if you are opening it for the first time. boiling your honey is messy and it hurts the overall flavor.
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Old 12-30-2008, 02:23 AM   #7
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Quote:
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you don't need to boil honey or applejuice. honey is naturally sanitary, applejuice is sanitary if you are opening it for the first time. boiling your honey is messy and it hurts the overall flavor.
Right. Should have been more complete. I meant to say "boil cranberries in enough apple juice to cover ". Then, I would add more juice on top until just warm enough to dissolve the honey, then add honey and remaining juice to 3 gallons. Then add pectinase, nutrient/energizer, and pitch yeast.

Great feedback, everyone! Appreciate it!
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Old 12-30-2008, 02:25 AM   #8
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Quote:
Originally Posted by Brandon O View Post
I can tell you if you want fruit flavor to shine through using fruit it's generally 2 to 3 pounds of fruit per gallon.
Yeesh.

I did a cranberry braggot a while back, and that recipe called for 2 pounds dried cranberries to 5 gallons of braggot. There was plenty of cranberry goodness in that finished product.

Thanks for the tip, though.
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Old 12-30-2008, 02:52 AM   #9
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ya, i think the dried cranberries would. maybe they would weigh more if they weren't dried.

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Old 12-30-2008, 03:07 AM   #10
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Almost certainly, since they would contain more water, which is heavy.

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