Originally Posted by Gardenhead
100% in agreement with the Cyser. My JAO didn't turn out palatable to me, but my simple quick cyser is awesome, considering it's simplicity and no aging.
1/2 gallon no-additive apple cider (vitamin c is ok, all that's legal in GA is pasteurized)
1.5 pounds wildflower honey
I used the jug the cider came in.
Proof the yeast according to instructions on package with the spring water. Pour honey into the cider and shake like crazy to combine and aerate. Pour a small splash of the must into the proofing yeast once it starts showing activity. Then shake up your spring water like crazy to aerate, it will hold more oxygen if it's cold when you do this. Add yeast and raisins, top up to the shoulder (not the neck, you need headroom) with spring water. Cap, shake up to combine. Loosen cap and keep out of light around 70 degrees (the warmer, the harsher it will be) for two weeks, gently swirling twice daily to keep the raisins moist and allow for some CO2 to escape.
I let it sit for a month, but that's mostly out of laziness, I think it would have been fine to rack after two weeks. I did add some boiled yeast (bread) after a few days per the folks at the 'other' mead website for nutrient.
I racked it into the leftover plastic jug of spring water, rinsed and sanitized the glass jug, poured back in, backsweetened with about a cup of honey and topped up with more spring water, capped tightly and put in the back of the fridge with several oak cubes for another two weeks. It is highly drinkable at that stage, but I'm letting most of it age in Grolsh bottles, less the few glasses I drank.
I actually added some gelatin for clarity but in hindsight it just made for more work, skip it.
So, that's very simple, and relatively quick, and quite drinkable. Nothing has blown up yet, either. I didn't stabilize it with anything, just cold crash. That may turn out to be a bad move, time will tell. I've got it in a safe place away from people and dogs.