All Grain Yeast:
WY1388 - Belgian Strong Ale Yeast Starter:
2L Additional Yeast or Yeast Starter:
Starter Batch Size (Gallons):
5.5 Original Gravity:
1.095 Final Gravity:
1.015 Boiling Time (Minutes):
Deep Red Primary Fermentation (# of Days & Temp):
4 Weeks Secondary Fermentation (# of Days & Temp):
2 Weeks Tasting Notes:
Smooth, Fruity and Moderately Tart with a clean finish.
Blueberry Pomegranate Cyser - ~10.5%
2 Gallons 100% Pure Pomegranate Juice
1.5 Gallons Northland Blueberry Pomegranate Juice (Blend)
2 Gallons Old Orchard Apple Cider
6lbs Clover Honey
This is a recipe I came up with after having a hard time tracking down a tested recipe for a Pomegranate-based Cider/Cyser. I ended up going the Cyser route as I wanted something high alcohol but wanted to use honey over Corn Sugar for something closer to a Mead/Cider hybrid.
The Wyeast 1388 seems to be a very popular ale yeast for use with Mead/Cyser on many forums, as it's known for quick fermentation of high alcohol brews with a much more rapid mellowing period compared to traditional mead or wine yeasts. The Belgian nature of the yeast is also excellent with this type of brew as it leaves a lot of fruity esters that help bring out the flavor of the juices used. In the future I may even try a similar batch using only 100% Pomegranate juice, though I expect it will be exceptionally tart. The 2 Gallons in the recipe seem to provide sufficiently balanced tartness that complements the light sweetness well.
I began with a ~2L starter of Wyeast 1388, using Apple Cider as the base liquid.
After a few days, I dissolved the 6Lbs of Honey in 1 Gallon of the Apple Cider at ~120F. Racked into a 6.5 Gallon Primary with other juices, and pitched the yeast started at 68F into the fermentor.
Primary fermentation took about 4 weeks, gravity has finally settled down at ~1.015. So far the 1388 has done a great job of attenuating this Cyser without making the end product overtly dry. Fruity esters remain with a strong taste of Pomengranate and a light Blueberry background. Hints of blackerry hit the nose as well. The body is on the lighter side, not overtly sweet but a well balanced fruity tartness throughout.
I will be racking this to a secondary to give it another 2-4 weeks or so to settle out. So far the high alcohol is well-maksed and there is no apparent harshness on the palate, overall a very smooth drink thus far.
If anyone's curious I purchased the Pomegranate Juice from Marc's if they have those in your area... $6 per 1/2 Gallon for 100% pomegranate. If anyone knows of any cheaper sources of pure pomegranate juice, I'd be happy to know since it isn't cheap.