Cyser question

I am making a cherry apple cyser and it looks like the OG is going to come out at about 1.156. I was planning on using D-47 for a sweet mead.

My question is only fermenting out 14% of the total 19% will that be too sweet?

That is a really high OG. Fermentation can be difficult at that level, so you may want to consider dropping the OG. I believe an OG of 1.156 would have a potential alcohol of closer to 21% (assuming you could get a yeast to go that far). Assuming you can get D-47 fermenting at that high OG, fermenting to 14% will only drop your gravity about 106 points, so you'd end up around 1.050. That is really sweet. Dessert meads start at 1.040.

thanks for the input, the recipe is
3 gallons apple juice
1 gallon tart cherry juice
12 lbs honey.

You think if i just dropped 2 lbs of honey that would make enough of a difference, that OG looks like it is calculating at 1.138.

I'm just curious, how are you calculating your OG?

I'm also curious about your OG calcs. With 12 lbs of honey and 4 gallons of juice, I'd guess your OG would be closer to 1.125. I don't think you could hit 1.156 unless you're using apple or cherry concentrate.

i was taking [(1 gallon cherry juice x 1.041) + (3 gallon apple juice x 1.050)]/4 which got me 4 gallons at 1.048. Then i used the calculator over at gotmead using 1.048 as my starting in 4 gallons with the total volume at 4 gallons adding 12 lbs honey.

I assumed that would get me the OG.....Did i do something wrong?

12 lbs of honey is another gallon, so batch size is 5 gallons. That should get you closer to 1.125.

Ahhh I see, i wasn't sure what the displacement of the honey to water/juice ratio would be. So then 12 lbs with D-47 should take it right around 1.020. Thanks for all the help.