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Old 04-08-2009, 07:53 AM   #1
Sum1Stu
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Apr 2009
Toronto
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I found a bunch of recipes on making a cyser, or an apple-pie mead. I was just wondering on technique, whether or not to crush the apples, skin on or off ?

Also the type of apples being used. I sort of wanna try a granny smith since it has that sourish taste to it.

I was thinking of using a ICV D47 yeast from Lalvin, since it has good aging properties, however im open to suggestions.

Im going to be using clover mixed with wildflower. I found a goldmine at 4.99/kg!

 
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Old 04-08-2009, 08:04 AM   #2
travestyofnature
 
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With the availability and selection of great ciders or cheap apple juices on the market, most people skip the use of real apples and just buy juice. It works just as well or better and will save you the hassle of dealing with the apples. Orchards that produce fresh pressed cider are really your best bet but its just a little out of season now. 10lbs honey, 4 gallons juice, D47 and nutrient following Hightest's advice in his sticky and you can't go wrong.
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Old 04-09-2009, 07:21 AM   #3
Sum1Stu
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Apr 2009
Toronto
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Wow, thats alot of cider or juice. I might go and try to find a good frozen concentrate with no preservatives added, because cider will be hard to come by especially now.

I kind of liked the JAO idea of just using orange quartered/eighthed to get the flavour of the fruit in the mead, it seems easy. The only problem is you dont get that much of the flavour of the fruit.

 
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Old 04-09-2009, 07:24 AM   #4
Sum1Stu
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Apr 2009
Toronto
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I was thinking of buying more of this wild flower/clover honey because its such a great deal, I know I wont see honey of this kind go on sale again anytime soon. Should I buy 5-6 more jars even if I keep them for a year ?

 
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Old 04-09-2009, 07:24 AM   #5
Clayton
 
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Apr 2008
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just get some tree top

incase you are unsure about brewing with treetop it has been well tested http://www.homebrewtalk.com/f25/how-...en-made-20383/

i have have made a few batches with 10#of honey and 4 gal of treetop turns out very nice i think
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Old 04-22-2009, 06:13 PM   #6
chthonik
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Apr 2007
Baltimore
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I've gotten good results using fresh cider and only adding a quart or two of juiced apples (with the skins on) for variety...in the fall of course!

I've used winesaps, granny smiths, galas, and some other type I hadn't come across before- can't remember!

 
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Old 04-22-2009, 08:16 PM   #7
Dude123
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Feb 2009
Canada
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Hey stu, I'm in the gta too, and thinking about doing some prickly pear mead. Would you be willing to share where you found the honey on sale with me?
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Old 04-25-2009, 10:20 AM   #8
Sum1Stu
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Apr 2009
Toronto
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I found it in the flyers in my local area.

A place called "blue sky" supermarkets, its an asian store.

Right now they probobly dont have it on sale, it was just for a week! You just have to keep your eyes out on things.

 
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Old 04-25-2009, 08:20 PM   #9
gratus fermentatio
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If you're using actual fruit, leave those skins on, they'll add color & flavour. I've never crushed apples, but I do get my juice from the press in the orchard. I get pure MacIntosh juice, but I've found that adding some sweeter juice in the form of store-bought frozen apple juice concentrate helps to balance the flavour. I've used the D-47 in cysers & had good luck with it. My latest 3 cysers are made with either K1-V1116 or EC-1118 as these are high alcohol cysers. I've also found that a little molasses can really make a cyser's flavour pop, but a little bit goes a long way. Regards, GF.

 
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Old 04-26-2009, 04:53 AM   #10
homebrewer_99
 
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I believe I remember reading that a "true" cyser has to be at least 51% honey...
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