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Old 06-25-2009, 08:45 PM   #1
speedie789
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Dec 2008
Posts: 33
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I made my first cyser today, based on the Fall's Bounty Cyser recipe from The Compleat Meadmaker. My interpretation of the recipe is as follows:

4.5 gal apple juice
8 lbs orange blossom honey
1 lb Demerara Sugar
0.5 lb raisins
0.5 lb chopped dates
2 tsp yeast energizer
1 tsp yeast nutrient
2 packs Lalvin D-47 yeast (rehydrated)

Basically I just mixed all the ingredients together, took a gravity reading (~1.106) and pitched the yeast.

What final gravity should I expect for this yeast? Approx. how long should I wait to bottle this? Thanks



 
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Old 06-27-2009, 12:01 AM   #2
Cugel
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Mar 2008
Washington D.C. Metro area
Posts: 510

Using the gotmead calculator (google is your friend)... I estimate that you should have a gravity of 1.120 which equates to 16.25% abv. Did you adjust for temperature? I assumed that you will have a SG of 1.050 for the apple juice alone.

D47 will take you to 14-15% abv, perhaps even more if you really farm it well. So you should expect the mead to be just off dry with a FG of about 1.005 or more.

Bottle when it drops clear and after you have backsweetened. 5-t6 months minimum. YMMV.

Give it a year or two before expecting this to taste good. I bottle in 750mls and in beer bottles, so I can sample monthly - the beer bottles, and still have a case of 750s left over.

Best.
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Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

 
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Old 06-27-2009, 08:36 AM   #3
speedie789
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Dec 2008
Posts: 33
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Thanks for the input. In the book he said that he never measures the SG, so I had no idea what to expect.

 
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