What do people think about using a small amount of honey, say around 12-16oz per gallon, and then making up for it with some sugar and/or juice?
I'm completely new to mead, but have an extra pack of Montrachet yeast and thinking about giving it a try. Even though it wouldn't be mead exactly, what do you think would work well for a spiced mead/cider hybrid?
What do people think about using a small amount of honey, say around 12-16oz per gallon, and then making up for it with some sugar and/or juice?
I'm completely new to mead, but have an extra pack of Montrachet yeast and thinking about giving it a try. Even though it wouldn't be mead exactly, what do you think would work well for a spiced mead/cider hybrid?
Well, you could do that, and it would likely be drinkable, but it wouldn't be mead & I'm not sure it could technically be considered a cyser either. The basic idea with mead & cyser is to get all that honey flavour or honey & apple flavour. All you get from plain sugar is alcohol. IMHO, you'd be getting a much less flavourful version of mead or cyser by using sugar. That's my 2 cents worth. Regards, GF.
I was thinking about this a bit more last night. You'll probably want to double the honey to gallon of juice ratio to get a cyser. The one I'm working on right now is 2lbs to 1 gallon. I may add a pound of brown sugar towards the end of it or I may add more honey.
What you have there is a pretty nice sounding recipe for a cider/apple wine with honey and spices. I wouldn't get hung up over semantics. You can call it dishwater and it will still taste OK. My suggestion--when it's finished, bottle it & make some pretty labels. String together some random set of letters to make an unprounounceable name. When people ask what it is, say "It's a family recipe from back in the Old Country."
Go with one clove, you will thank me. It comes through strong and you can always leave in on the spices longer to get more flavor if you choose.
__________________ Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
Mead/Cider Hybrid
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