Greghark said:Pretty much yes, cyser is a brew where the sugar comes from apple juice and honey. Now there are a lyt of technical definitions you can get into as well. But that is close enough. You can get into knockdown brawls over whether it is cider with honey our mead with apples, regardless it is good.
As to recipes, generally speaking the strength can be anywhere from 6-16% depending upon the amount of honey (and other sugar source you use). The more honey added the more honey flavor. And you do taste the honey provided you have added enough. Just like ciders there are plenty of different flavors to honey so choose wisely and maybe check out a thread or two in the mead forum to pick one.
I make a batch I call "Dude where's my pants!"
Start with 4 1/2 gallons of good juice. And campden and do whatever chemistry you prefer to get it ready to go.
Next, get a half gallon of something like motts or some other clear able juice to heat (i don't like heating good juice because it affects the constancy and flavor IMO). To the heated juice add 4# of dark brown sugar and 4# of orange blossom honey. Make sure it has all desolved. Take off the heat and cool.
When everything is ready add all the juice together in 5 gallon carboy. Pitch good champagne yeast (personal preferences is white labs wlp 715, always works for me).
Sit back and watch.
I rack after a month and rack again or bottle, depending upon clarity, after another month.
This cyser is high in alcohol and thick in the mouth more like a port so sip don't chug. It has a good honey smell and finishes slightly sweet but still has a low final gravity.
I make this one for christmas gifts every year. I bottle in regular beer bottles but caution drinkers in advance. Great desert drink.
I'm going to try some lighter cysers this season. Depending upon your taste, some folks use maple syrup, agave, or similar sugars to add to there ciders our to brew clean with water. Try what you liked and expirement whenever you can. Just remember it must be real sugars for the yeast to do it's business.
Isn't science great!
Tastes like cotton candy.
Pretty much yes, cyser is a brew where the sugar comes from apple juice and honey. Now there are a lyt of technical definitions you can get into as well. But that is close enough. You can get into knockdown brawls over whether it is cider with honey our mead with apples, regardless it is good.
As to recipes, generally speaking the strength can be anywhere from 6-16% depending upon the amount of honey (and other sugar source you use). The more honey added the more honey flavor. And you do taste the honey provided you have added enough. Just like ciders there are plenty of different flavors to honey so choose wisely and maybe check out a thread or two in the mead forum to pick one.
I make a batch I call "Dude where's my pants!"
Start with 4 1/2 gallons of good juice. And campden and do whatever chemistry you prefer to get it ready to go.
Next, get a half gallon of something like motts or some other clear able juice to heat (i don't like heating good juice because it affects the constancy and flavor IMO). To the heated juice add 4# of dark brown sugar and 4# of orange blossom honey. Make sure it has all desolved. Take off the heat and cool.
When everything is ready add all the juice together in 5 gallon carboy. Pitch good champagne yeast (personal preferences is white labs wlp 715, always works for me).
Sit back and watch.
I rack after a month and rack again or bottle, depending upon clarity, after another month.
This cyser is high in alcohol and thick in the mouth more like a port so sip don't chug. It has a good honey smell and finishes slightly sweet but still has a low final gravity.
I make this one for christmas gifts every year. I bottle in regular beer bottles but caution drinkers in advance. Great desert drink.
I'm going to try some lighter cysers this season. Depending upon your taste, some folks use maple syrup, agave, or similar sugars to add to there ciders our to brew clean with water. Try what you liked and expirement whenever you can. Just remember it must be real sugars for the yeast to do it's business.
Isn't science great!
Is this a slow starter? 18 hours since slapping the airlock on and no bubbling going on yet.
So I just got back into brewing again after a break of almost a year. My wife and I had our first baby so I decided to commemorate this milestone by brewing again. Funny thing is I was looking for recipes to make and decided on a ceyser. Found this Dude Where's My Pants recipe and bought the ingredients. While making it tonight and reading the thread, I realized I already made this like two years ago lol. So I gave it a go anyway and this time used the following ingredients :
- 5 gallons of regular Tree Top
- 4 lbs of orange blossom honey
- 4 lbs of dark brown sugar
- WLP 715 champagne yeast
Let's hope this batch goes better!
What was your O.G? Oh and congrads on the baby dude!
O. G. was 1.1. Thanks for the well wishes. He's an awesome little dude. I plan to make a mead that I will try a glass of every year on his birthday.
Haha thats awesome atleast the more trouble he gives you,the nicer the mead will be!
Ahh i thought it would be around that mark, how tolerable is that yeast? It might get killed off before you ferment out fully.
Congrats. Sounds like you have aging plans. And if you drink it by the pint you will be asking yourself where your pants are
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