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Old 10-09-2011, 03:54 PM   #1
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Default not exactly a melomel but...

so i'm trying to make apple wine out of hand pressed apple cider and local honey. i have 5 gallons of apple cider ready to go, and i know that the apfelwein recipe calls for 2 lbs of sugar, but i'm wondering how much the equivalent of honey would be. a bit more i think? please help! i wanna get this fermentation going! thank you...

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Old 10-09-2011, 05:37 PM   #2
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Depend on the honey really.
but 4/3 honey/sugar should be close

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Old 10-09-2011, 05:48 PM   #3
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Typically, you use 1.25x the sugar volume, by weight, in honey. So 2# sugar comes to about 2.5# honey.

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Old 10-09-2011, 05:51 PM   #4
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it's not a melomel at all, it's a cyser. and they are crazy delicious. especially sparkling.

what i typically do for cyser is 5 gallons of apple juice to 5 pounds of honey. depends on brix in the juice and honey variations, but usually comes in at around 12% abv, dry. then i put it in 1L blue swing top bottles and naturally carbonate it. i can't get enough of it and it's a huge hit at dinner and parties.

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Old 10-09-2011, 05:52 PM   #5
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when primary is over, i secondary it for 2 months, then bottle, 3 weeks to carb up and you're drinking heaven.

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Old 10-09-2011, 10:22 PM   #6
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thanks so much, that sounds amazing. do you add honey/sugar at bottling? sorry if thats super obvious, i'm a total newbie.

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Old 10-09-2011, 10:32 PM   #7
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Quote:
Originally Posted by emermck View Post
thanks so much, that sounds amazing. do you add honey/sugar at bottling? sorry if thats super obvious, i'm a total newbie.
nothing is super obvious, especially if you're just starting out.

you would add honey or sugar at bottling if you want it to sparkle, which i highly reccomend.
i usually just use corn sugar/dextrose because i have a bunch of it and i have never noticed a difference in carbing with honey. i only have a few beehives, so honey is at a premium and carbing with it seems wasteful in my situation.

when i carb it, i usually go higher than normal beer rates, increase it 30% over the normal 3/4 cup rate. the swing tops i use can handle champagne level pressure, and a higher carb rate really gives this cyser a zip.

oddly enough, my wife and i are both enjoying one of these at this exact minute.
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Old 10-09-2011, 10:33 PM   #8
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if you don't want it sparkling (carbed) and would rather drink it still, like wine, then just bottle it.
it really is better with some bubbles though

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Old 10-09-2011, 11:01 PM   #9
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oh i definitely want it to sparkle. thanks again! i'll let you know how it turns out. hurray!

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Old 10-10-2011, 03:18 AM   #10
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Quote:
Originally Posted by frydogbrews View Post
it's not a melomel at all, it's a cyser. and they are crazy delicious. especially sparkling.

what i typically do for cyser is 5 gallons of apple juice to 5 pounds of honey. depends on brix in the juice and honey variations, but usually comes in at around 12% abv, dry. then i put it in 1L blue swing top bottles and naturally carbonate it. i can't get enough of it and it's a huge hit at dinner and parties.
Frydog, where do you get your blue swingtops? I can only find brown & clear.
Regards, GF.
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