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Old 03-07-2010, 12:12 AM   #1
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Default Mead/Cider Hybrid

What do people think about using a small amount of honey, say around 12-16oz per gallon, and then making up for it with some sugar and/or juice?

I'm completely new to mead, but have an extra pack of Montrachet yeast and thinking about giving it a try. Even though it wouldn't be mead exactly, what do you think would work well for a spiced mead/cider hybrid?


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Old 03-07-2010, 02:36 AM   #2
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When honey is in a cider and the mead character comes through, it's called a cyser.

Try it. It's quite tasty


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Old 03-07-2010, 08:22 AM   #3
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Quote:
Originally Posted by jeburgdo View Post
What do people think about using a small amount of honey, say around 12-16oz per gallon, and then making up for it with some sugar and/or juice?

I'm completely new to mead, but have an extra pack of Montrachet yeast and thinking about giving it a try. Even though it wouldn't be mead exactly, what do you think would work well for a spiced mead/cider hybrid?
Well, you could do that, and it would likely be drinkable, but it wouldn't be mead & I'm not sure it could technically be considered a cyser either. The basic idea with mead & cyser is to get all that honey flavour or honey & apple flavour. All you get from plain sugar is alcohol. IMHO, you'd be getting a much less flavourful version of mead or cyser by using sugar. That's my 2 cents worth. Regards, GF.
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Old 03-07-2010, 03:09 PM   #4
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I was thinking about this a bit more last night. You'll probably want to double the honey to gallon of juice ratio to get a cyser. The one I'm working on right now is 2lbs to 1 gallon. I may add a pound of brown sugar towards the end of it or I may add more honey.
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Old 03-07-2010, 03:13 PM   #5
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Hmm. So what if I were to do something like:

1.5lb Honey
1.5lb Brown Sugar
Fill up with 2 gallon apple Juice
1 Cinnamon Stick
2 Cloves

Would that be a cyser type drink?
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Old 03-07-2010, 03:14 PM   #6
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Oh I see you just replied. Wouldn't that get too high on the alcohol content with the sugar from the juice?
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Old 03-07-2010, 03:35 PM   #7
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What you have there is a pretty nice sounding recipe for a cider/apple wine with honey and spices. I wouldn't get hung up over semantics. You can call it dishwater and it will still taste OK. My suggestion--when it's finished, bottle it & make some pretty labels. String together some random set of letters to make an unprounounceable name. When people ask what it is, say "It's a family recipe from back in the Old Country."
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Old 03-07-2010, 04:00 PM   #8
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Thanks for the advice everyone. I think I'll give it a try.
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Old 03-07-2010, 06:55 PM   #9
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Go with one clove, you will thank me. It comes through strong and you can always leave in on the spices longer to get more flavor if you choose.
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Old 03-07-2010, 07:10 PM   #10
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It will be wassil like.


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