dacole
Active Member
So I plan on making a simple Cyser. It calls for:
1 gallon of apple juice
2-4 lbs honey (I got 2.2 lbs)
1 packet of champagne yeast (I will probably get EC-1118 because its all over here locally)
It says in the text that this will produce a dry cyser. I was wondering how one would make a sweeter mead than this. I plan to list what I have learned below and was hoping you all could tell me where I am wrong and some other options I may have not heard about yet.
1. Start with more honey.
2. Use Sodium Bisulfite or Campden Tablets to stop fermentation so as to leave some sugars around.
3. Add Potassium Sorbate and sugar after fermentation is done to add sweetness back in (backsweeten).
4. Start with same amount of honey (not necessarily this recipe above) and use a yeast that produces less alcohol then a champagne yeast.
Am I missing any other methods or are these even correct?
Thanks.
1 gallon of apple juice
2-4 lbs honey (I got 2.2 lbs)
1 packet of champagne yeast (I will probably get EC-1118 because its all over here locally)
It says in the text that this will produce a dry cyser. I was wondering how one would make a sweeter mead than this. I plan to list what I have learned below and was hoping you all could tell me where I am wrong and some other options I may have not heard about yet.
1. Start with more honey.
2. Use Sodium Bisulfite or Campden Tablets to stop fermentation so as to leave some sugars around.
3. Add Potassium Sorbate and sugar after fermentation is done to add sweetness back in (backsweeten).
4. Start with same amount of honey (not necessarily this recipe above) and use a yeast that produces less alcohol then a champagne yeast.
Am I missing any other methods or are these even correct?
Thanks.