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Old 05-07-2011, 03:48 AM   #1
voterrwest
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Default Martinelli's Apple Mead??? Request for Advice

Hello,

I recently (3 weeks ago) put some Red Star Cote des Blancs dry wine yeast in a 1.5L glass bottle of Martinelli's Apple Cider, threw an airlock on it, and let it ferment. I also threw in some dry roasted pecans, after crushing them and checking for oil with a paper towel. No sugar was added. Just cider and yeast.

When the fermentation was done, I poured out a shot of it, filtered the rest, and wax sealed it in another bottle. I used a siphon, so aeration shouldn't be a problem, and the cider should still be clean.

It's been sitting for two weeks now, and after considering the taste of the shot I poured out, I want something stronger. I was wondering if it is possible to take my fermented cider, throw it in a one gallon bottle with a pound, pound and a half of honey, and let that ferment for however long it takes.

My questions are as follows:

1.) Can I even ferment something like this? (One complete ferment as the base for a second fermentation)

2.) Do I have to use the same yeast? Any suggested strains available at my local HBS?

3.) What's a good amount of honey / water / ??? to add to 1.5L of cider to make a one gallon jug of Apple Cider Mead?

Thanks for the help, providing there is any, and if not, thanks for reading this far.

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Old 05-07-2011, 07:34 AM   #2
jguy898
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An Apple Cider Mead, or 'Cyser', is exactly what I do for my Holidays Spiced Cyser using using 4 gallons ( or enough for a total volume of 5 finished gallons) of Martinelli's and then honey to the O. G. that I want. I haven't tasted this batch yet, too young, but I can tell you it smells Wonderful!

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Old 05-07-2011, 06:36 PM   #3
ChaosBrewing
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DO IT!! I made a batch of Joe's Ancient Mead but instead of spring water I used Indian Summer Apple juice. It is one of the best things I have ever made!!! I am going to make a 5 gallon batch as soon as I move out of my apt. next month. It had a very high S.G. and came out a little sweet but it is 15.5 abv.

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