not exactly a melomel but... - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > not exactly a melomel but...

Reply
 
Thread Tools
Old 10-09-2011, 03:54 PM   #1
emermck
Recipes 
 
Oct 2011
northfield, vermont
Posts: 4


so i'm trying to make apple wine out of hand pressed apple cider and local honey. i have 5 gallons of apple cider ready to go, and i know that the apfelwein recipe calls for 2 lbs of sugar, but i'm wondering how much the equivalent of honey would be. a bit more i think? please help! i wanna get this fermentation going! thank you...



 
Reply With Quote
Old 10-09-2011, 05:37 PM   #2
janivar123
Recipes 
 
Apr 2011
porsgrunn norway, lol
Posts: 552
Liked 6 Times on 5 Posts


Depend on the honey really.
but 4/3 honey/sugar should be close


__________________
Nothing too interesting yet
deamonale
A work in progress just like my beer

 
Reply With Quote
Old 10-09-2011, 05:48 PM   #3
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 491 Times on 427 Posts


Typically, you use 1.25x the sugar volume, by weight, in honey. So 2# sugar comes to about 2.5# honey.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 10-09-2011, 05:51 PM   #4
frydogbrews
Registered User
Recipes 
 
May 2011
nowhere, mo
Posts: 2,763
Liked 46 Times on 46 Posts


it's not a melomel at all, it's a cyser. and they are crazy delicious. especially sparkling.

what i typically do for cyser is 5 gallons of apple juice to 5 pounds of honey. depends on brix in the juice and honey variations, but usually comes in at around 12% abv, dry. then i put it in 1L blue swing top bottles and naturally carbonate it. i can't get enough of it and it's a huge hit at dinner and parties.

 
Reply With Quote
Old 10-09-2011, 05:52 PM   #5
frydogbrews
Registered User
Recipes 
 
May 2011
nowhere, mo
Posts: 2,763
Liked 46 Times on 46 Posts


when primary is over, i secondary it for 2 months, then bottle, 3 weeks to carb up and you're drinking heaven.

 
Reply With Quote
Old 10-09-2011, 10:22 PM   #6
emermck
Recipes 
 
Oct 2011
northfield, vermont
Posts: 4

thanks so much, that sounds amazing. do you add honey/sugar at bottling? sorry if thats super obvious, i'm a total newbie.

 
Reply With Quote
Old 10-09-2011, 10:32 PM   #7
frydogbrews
Registered User
Recipes 
 
May 2011
nowhere, mo
Posts: 2,763
Liked 46 Times on 46 Posts


Quote:
Originally Posted by emermck View Post
thanks so much, that sounds amazing. do you add honey/sugar at bottling? sorry if thats super obvious, i'm a total newbie.
nothing is super obvious, especially if you're just starting out.

you would add honey or sugar at bottling if you want it to sparkle, which i highly reccomend.
i usually just use corn sugar/dextrose because i have a bunch of it and i have never noticed a difference in carbing with honey. i only have a few beehives, so honey is at a premium and carbing with it seems wasteful in my situation.

when i carb it, i usually go higher than normal beer rates, increase it 30% over the normal 3/4 cup rate. the swing tops i use can handle champagne level pressure, and a higher carb rate really gives this cyser a zip.

oddly enough, my wife and i are both enjoying one of these at this exact minute.

 
Reply With Quote
Old 10-09-2011, 10:33 PM   #8
frydogbrews
Registered User
Recipes 
 
May 2011
nowhere, mo
Posts: 2,763
Liked 46 Times on 46 Posts


if you don't want it sparkling (carbed) and would rather drink it still, like wine, then just bottle it.
it really is better with some bubbles though

 
Reply With Quote
Old 10-09-2011, 11:01 PM   #9
emermck
Recipes 
 
Oct 2011
northfield, vermont
Posts: 4

oh i definitely want it to sparkle. thanks again! i'll let you know how it turns out. hurray!

 
Reply With Quote
Old 10-10-2011, 03:18 AM   #10
gratus fermentatio
HBT_SUPPORTER.png
 
gratus fermentatio's Avatar
Recipes 
 
Jun 2008
Montana
Posts: 11,836
Liked 2396 Times on 1328 Posts


Quote:
Originally Posted by frydogbrews View Post
it's not a melomel at all, it's a cyser. and they are crazy delicious. especially sparkling.

what i typically do for cyser is 5 gallons of apple juice to 5 pounds of honey. depends on brix in the juice and honey variations, but usually comes in at around 12% abv, dry. then i put it in 1L blue swing top bottles and naturally carbonate it. i can't get enough of it and it's a huge hit at dinner and parties.
Frydog, where do you get your blue swingtops? I can only find brown & clear.
Regards, GF.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What to look for in a Melomel? Ridcully123 Mead Forum 4 07-17-2011 07:28 PM
First melomel WildGingerBrewing Mead Forum 5 06-13-2011 03:34 AM
Date Melomel NerdyMarie Mead Forum 8 04-11-2011 02:29 AM
Melomel Q Cheesefood Mead Forum 8 05-24-2007 06:59 AM
Melomel chips7297 Mead Forum 1 07-19-2006 11:18 PM


Forum Jump