Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > a cider a cyser and a mead

Reply
 
LinkBack Thread Tools
Old 03-20-2009, 08:43 AM   #1
killian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: western/central new york
Posts: 1,485
Liked 2 Times on 2 Posts
Likes Given: 4

Default a cider a cyser and a mead

I'm planning on making these for a wedding in September and I could use some ideas, here is what I am thinking.

cider

5 gallons of pasteurized apple cider with ascorbic acid. I think I'm going to add frozen juice concentrate or maybe some honey to reach an O.G. of 1.060 or 1.070.

I think Im going with champagne yeast. I'm planning on using Potassium Sorbate at the end of fermentation and back sweetening with fresh apple juice and kegging. Here's what I'm not really sure of, should I use any yeast nutrient or maybe something to help with fermentation.

Here's the plan right now, re hydrating the champagne yeast with go-ferm. Adding 1/2 teaspoon DAP & 1/4 teaspoon fermaid-K prepitch, then again at 24, 48 & 72hrs. I'm thinking I will ferment at 62-65 for 2 weeks then 68-70 for 2 weeks, then rack to the keg adding 1-2 campden tabs and some Potassium Sorbate. after a couple of days adding some fresh juice to back sweeten.










cyser

4 gallons of the same cider with 8 - 10lbs of honey.
Yeast lalvin D47 DAP and fermaid-k added over the first 4 days of fermentation.




mead

18 lbs of honey 4 gallons of water and the same additions as the cyser.

I'm planning on bottling some of each as a wedding gift and serving some on tap at the bachelor party

I will probably edit this as I change my recipe, thanks for any help.

__________________

damn I gotta brew something


Last edited by killian; 03-23-2009 at 07:33 AM.
killian is offline
 
Reply With Quote Quick reply to this message
Old 03-20-2009, 11:51 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,389
Liked 4286 Times on 3123 Posts
Likes Given: 831

Default

If that is for September 2009, you're a bit late on the mead and cyser. The cider should be ok. If it's September 2010, then no worries.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2009, 08:42 AM   #3
killian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: western/central new york
Posts: 1,485
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I heard ken schramm author of the complete mead maker say that fermentation should be complete in about 28 days if you use DAP and fermaid-K with multiple additions during fermentation. So I know the longer you can bulk age the better but I think I still can get this done in time.

__________________

damn I gotta brew something

killian is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2009, 10:17 AM   #4
EvilTOJ
Feedback Score: 0 reviews
 
EvilTOJ's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,466
Liked 35 Times on 29 Posts
Likes Given: 3

Default

Yooper's right, it's not the fermentation you have to worry about, it's the aging part. There's no real way around it, and anything with honey needs a looong time to mellow. Try to keep your fermentation temps level and as cool as the yeast will go so there's a nice clean ferment. That's not to say it will taste like crap in September, it's just that it'll be so much better in a year from now.

__________________

There is a very fine line between "hobby" and "mental illness."

EvilTOJ is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2009, 06:59 PM   #5
killian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: western/central new york
Posts: 1,485
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Schramm was saying that it would be drinkable in 4 -6 months so I was thinking I would bottle it at the last possible minute

__________________

damn I gotta brew something

killian is offline
 
Reply With Quote Quick reply to this message
Old 03-22-2009, 02:41 AM   #6
killian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: western/central new york
Posts: 1,485
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I plan on telling the bride and groom to hold on to the cyser/mead and have a bottle each year on their anniversary. I plan on serving the cider at the bachelor party.

__________________

damn I gotta brew something

killian is offline
 
Reply With Quote Quick reply to this message
Old 03-22-2009, 02:30 PM   #7
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

That sounds like a good plan to me. It will all be drinkable in time if you start now, but each bottle they try each year will be better for sure.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Planning a Cyser and a Mead PiecefulToker Mead Forum 1 10-24-2009 02:55 AM
Ginger and Cyser Mead Update. Nomadic_Joel Mead Forum 1 08-30-2009 09:03 PM
Cyser VS. Cider Amiaji Mead Forum 7 10-22-2008 07:53 AM
cyser -cider toularat Cider Forum 1 09-14-2008 06:46 PM
Mead/Cyser? justbrewit Mead Forum 3 04-29-2008 01:42 AM