Mead/Cider Hybrid - Page 2

jeburgdo · 03-07-2010, 07:20 PM

Well I would thank you Tusch, but I literally just put the airlocks on the jugs. Hopefully two cloves won't be too overwhelming, maybe I could fish one out... The final recipe was:

about 2.6lbs honey
1lb brown sugar
1gal Apple Juice
1gal water
Cinnamon Stick
1/2tsp Nutmeg
2 Cloves
2 Allspice Berries
All boiled with a sliced apple for 15min

Motrachet Yeast
OG: 1.091

Anyways, thanks for all the advice. HBT has always been amazing to me with how quick and helpful people are. Cheers

vespa2t · 03-07-2010, 08:20 PM

why boil it? cider can be put in the carboy without heating if it comes from a bottle as its already pasturized. 'stuff' doesnt live in honey because of the high sugar content, so it doesnt need heating, other than to be mixed with water that is warm to aid in mixing. Heating = loss of flavor for future reference.

Tusch · 03-08-2010, 01:59 AM

And boiling juice or even heating it too much with set the pectins (that's how you make jam) creatic pectic haze, I suggest adding some pectic enzyme.

jeburgdo · 03-08-2010, 02:26 AM

Hmm, I thought I had seen somewhere to boil it, but now I can't seem to remember where. Guess I really didn't have a reason.

Would I need to add the pectic enzyme immediately, or can I wait until I have a better opportunity to get back to my LHBS? Also will it have any effects on flavor if I add it?

vespa2t · 03-08-2010, 02:29 AM

Its not critical to add it now. Dont add too much, follow the directions, as it can alter the flavor.

And if you dont care about the clarity, dont worry about it. Setting the pectins in the AJ will just leave a haze.