I feel like I have a pretty solid 1 gallon recipe here. Used centennial hops, honey, apple juice, water and Belle Saison yeast. Took about 2 weeks to finish, cold crashed for 48 hours, primed with honey and bottle conditioned for another 2 weeks. Tastes fantastic. Have a 3 gallon batch of it going now that is now done fermenting (week 2) but is probably going to need another week for clearing.
Tastes great young but I think if it conditioned for a month ot would be even better but none of my bottles lasted that long. I have done a few hopped meads so far including the hopped saison cyser, a red radish saison acer-cyser (with belle saison) and a black raspberry acer with us-05.
Going to try a lower abv session brew of the hopped saison cyser next after the smoked maple saison, a house amber, and a graff that i'm working on.
Primary 1-7: Milk Stout Mixed Ferment, Maple Sap Amber Mixed Ferment, Genesee Valley Apple Saison Mixed Ferment, Peach Mango Melomel, Bochet Cyser Solera #2, Traditional Sack Mead, MTF Collab #2 Tart Saison Kettle Sour
Secondary 1-4: Dandelion Mead, Strawberry Melomel, Hophead Mead, Bochet Cyser Solera #1
On Deck: Blackberry Lavender Melomel, Sweet Potato Pie Metheglin, Winter Melomel, Mock Märzens(x2),