Black Currant Cyser
I started working on this today. Technically it's my second cyser. I did a 1 gallon wassil maybe 3 years ago.
Into the primary will go:
4 gallons unfiltered apple juice
7.5 lbs clover honey
1 lb brown sugar
1tsp yeast nutrient
White Labs Sweet Mead/Wine Yeast
I'm going to step up the quantities. So right now I've only got 1 gallon of juice in the fermentor with the yeast doing a quasi-starter. Tomorrow I'll step it up with another gallon on juice and 2.5lbs of honey. And I'll do that every week or two, depending on how the fermentation goes until I have it all in the primary.
After the primary appears finished, I'll rack it to a secondary and top it off with a black currant/apple juice mixture.
At this point I'm not sure if I'll add more honey to up the ABV to the yeast's limit of 15% or if I'll keep it around 11% so I can carb it if I want to.
Cleaning my daughter's bedroom is like a freaking archeological dig.
On deck: Apple Honey Ale, Barleywine, Belgain Golden Ale, Malt Liquor, IRA, Wit, Uinta Hazel Clone, Uinta Yard Sale Clone.