Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Orange Blossom Cyser

Reply
 
LinkBack Thread Tools
Old 02-26-2013, 11:57 PM   #1
spannerx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 16
Liked 4 Times on 3 Posts

Default Orange Blossom Cyser

Hi all. I've been lurking for about 6 months now, and I decided it was time to register and post.

I have a Mr. Beer setup. I've bought a few cheap extras, such as a hydrometer and a bench capper, but don't really have the cash to invest in fancy equipment like carboys and secondary fermenters, especially since the nearest LHBS is 2 hours away. (Also, SWMBO doesn't exactly approve of the hobby.... yet.)

Anyway, I've been doing a lot of apfelweins and ciders due to their ease and low cost, and I thought I'd post about my most recent project:


Orange Blossom Cyser
2 gal Apple Juice from concentrate w/ added vit c
2 lbs Sue Bee Orange Honey
1 pk dry Lalvin EC-1118 (rehydrated)
pitched yeast @ 75 deg
Started: 2/23/13 @ 0100hrs
OG: 1.080 @ 75 deg F

Additions made after reading the JOAM thread:

@ T+21hrs
added ~15 raisins

@ T+36hrs
added zest from 1 small fresh picked navel orange

I live in California's Central Valley. My family owns orange groves; my house is in the midst of them. My plan is to let this brew ferment for a month or 2 (until the gravity readings show it's done), and add a syrup of sugar and homemade orange blossom water at bottling. My question is, do you guys think I should add it as priming sugar, or do it with K-sorb and back sweeten it. It would be my first still brew. Stovetop pasteurization isn't an option as I lack the large pot, so dry and sparkling or still and sweet are my only options.

Advice?

__________________
spannerx is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2013, 02:05 AM   #2
spannerx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 16
Liked 4 Times on 3 Posts

Default

Btw: I know this may not "technically" be a cyser -- more of cider with added honey -- but I wanted it to be drinkable sooner. Once something's bottled, I'll be damned if I just can't keep my hands off it...

I'm sure you guys can sympathize...

__________________
spannerx is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2013, 03:54 AM   #3
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,618
Liked 163 Times on 150 Posts
Likes Given: 21

Default

If you want it carbonated beer/sparkling wine/champagne bottles are a must. Anything else and you'd get bottle bombs......

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2013, 04:29 AM   #4
spannerx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 16
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by fatbloke
If you want it carbonated beer/sparkling wine/champagne bottles are a must. Anything else and you'd get bottle bombs......
Yeah, I only bottle in empty Martinelli's sparkling cider bottles. I've made several batches of carbonated apfelweins/ciders with good success. I've never made a STILL one before. I'm asking for feedback on whether people think this recipe sounds better carbed or still.
__________________
spannerx is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2013, 11:35 AM   #5
Inner10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Ottawa, Ontario
Posts: 512
Liked 43 Times on 36 Posts
Likes Given: 4

Default

Quote:
Originally Posted by spannerx View Post

Yeah, I only bottle in empty Martinelli's sparkling cider bottles. I've made several batches of carbonated apfelweins/ciders with good success. I've never made a STILL one before. I'm asking for feedback on whether people think this recipe sounds better carbed or still.
Completely up to you...if you've never done a still wine then go that route.
__________________

Drank too much?...Is that a thing?

Inner10 is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2013, 04:14 PM   #6
spannerx
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 16
Liked 4 Times on 3 Posts

Default

Quote:
Originally Posted by Inner10

Completely up to you...if you've never done a still wine then go that route.
You're right; this is a good opportunity for me to learn how to do a still wine. Thanks for the advice.

So if I'm going to do it still, what's the best additive to stop fermentation when the time comes? Is potassium sorbate enough, or should i use Campden tablets? Are there any significant differences between sodium campden and potassium campden?
__________________
spannerx is offline
 
Reply With Quote Quick reply to this message
Old 02-27-2013, 05:10 PM   #7
jmureiko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Posts: 19
Likes Given: 1

Default

Ken Schramm only uses K sorbate. That may have been different before, but he recommends letting it finish fermenting and then letting it sit on sorbate for about three days. Degass it and bottle. Just make sure of no CO2!

__________________
jmureiko is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 08:37 PM   #8
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 146 Times on 132 Posts
Likes Given: 1

Default

Quote:
Originally Posted by jmureiko View Post
Ken Schramm only uses K sorbate. That may have been different before, but he recommends letting it finish fermenting and then letting it sit on sorbate for about three days. Degass it and bottle. Just make sure of no CO2!
You need SO2 with the sorbate, they do a synergy thing. Personal choice as to whether you choose sodium vs potassium meta.
__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 11:03 PM   #9
brewingmeister
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: middle of nowhere
Posts: 1,830
Liked 160 Times on 118 Posts
Likes Given: 2

Default

Quote:
Originally Posted by spannerx View Post
So if I'm going to do it still, what's the best additive to stop fermentation when the time comes?
Time. Letting it complete fermentation and clear on it's own.
__________________
............Alright Brain, you don't like me, and I don't like you. But lets just do this, and I can get back to killing you with beer......~Homer
brewingmeister is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2013, 11:10 PM   #10
Inner10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Ottawa, Ontario
Posts: 512
Liked 43 Times on 36 Posts
Likes Given: 4

Default

Quote:
Originally Posted by spannerx View Post
You're right; this is a good opportunity for me to learn how to do a still wine. Thanks for the advice.

So if I'm going to do it still, what's the best additive to stop fermentation when the time comes? Is potassium sorbate enough, or should i use Campden tablets? Are there any significant differences between sodium campden and potassium campden?
You aren't going to stop the ferment so to speak, you are going to let it stop on it's own when it runs out of sugar, then add sorbate and campden so that it doesn't kick back up again.

In short you are going to wait until it's fermented dry, then wait until it's clear and degassed, then add campden and sorbate, then back sweeten, then wait a week or two to make sure it doesn't start to ferment...then bottle and enjoy.

If you are in a hurry I'm a big fan of Sparkolloid to clear it up...that stuff is like majic.
__________________

Drank too much?...Is that a thing?

Inner10 is offline
Photobond Likes This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Orange Blossom Amber Brewsmith Recipes/Ingredients 13 03-04-2013 05:36 AM
Orange Blossom pale ale Clintdowns Extract Brewing 4 10-30-2012 03:01 AM
Orange Blossom CeliAle kmos Gluten Free Brewing 9 09-03-2012 09:38 PM
orange blossom bwookie Recipes/Ingredients 1 02-18-2012 01:56 PM
12 yr old Orange Blossom mead toddrod Mead Forum 11 12-04-2010 09:57 PM



Newest Threads