FuggleHops
Member
So after doing a fair amount of research, I'm finally getting ready to brew up my first batch of mead. I'm planning on doing a cherry cyser, and the recipe that I came up with will probably go like this:
4.33 gallons apple juice
8lbs raw, cold packed raspberry honey
7.25lbs canned tart raspberries in secondary (eight 14.5oz cans, including water)
Estimated OG: ~1.10 (just the juice and honey)
Temperatures in my house range from 60-69F, but I could probably narrow it down to about 65-69F with a little effort.
As for yeast, I'm have not decided yet. I have some K1-V116, D-47, and EC-1118 on hand. EC-1118 is supposed to ferment extremely fast; what are the pros and cons of this?
I plan on not using any heat or sulfites when preparing the must. I am thinking of throwing in some pectic enzyme because I hear that pectin haze is common when apples are involved, but I'm not sure if it's really needed. I would also prefer not to add any sulfites after fermentation, but I'm not really sure about the importance of that either.
And finally, I am also wondering how long I might have to age this before it's decently drinkable. And what would be the difference between bulk aging it for a few months versus just bottling it after about a month in secondary, and letting it age that way?
4.33 gallons apple juice
8lbs raw, cold packed raspberry honey
7.25lbs canned tart raspberries in secondary (eight 14.5oz cans, including water)
Estimated OG: ~1.10 (just the juice and honey)
Temperatures in my house range from 60-69F, but I could probably narrow it down to about 65-69F with a little effort.
As for yeast, I'm have not decided yet. I have some K1-V116, D-47, and EC-1118 on hand. EC-1118 is supposed to ferment extremely fast; what are the pros and cons of this?
I plan on not using any heat or sulfites when preparing the must. I am thinking of throwing in some pectic enzyme because I hear that pectin haze is common when apples are involved, but I'm not sure if it's really needed. I would also prefer not to add any sulfites after fermentation, but I'm not really sure about the importance of that either.
And finally, I am also wondering how long I might have to age this before it's decently drinkable. And what would be the difference between bulk aging it for a few months versus just bottling it after about a month in secondary, and letting it age that way?