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Old 11-10-2011, 05:11 PM   #1
emr454
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Jan 2009
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So I'm going to attempt making my first cyser. I've done a few batches of cider and beer, so this is new to me. Here's what I have:

3 gallon carboy
3 gallons apple juice
~4lbs honey
Nottingham ale yeast
nutrient/energizer

The plan is to add enough honey to the apple juice to eventually overwhelm the yeasts' alcohol tolerance so I end up with a sweet still cyser. It has been reported by others on the forum that Notty will handle roughly 10% abv. Obviously I shouldn't start off with too much honey, so I'd like to hear some ideas from the group as to how much I should add incrementally. I also plan on doing staggered nutrient additions too. Any ideas or suggestions are appreciated.

Eric

 
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Old 11-10-2011, 07:58 PM   #2
2ndGenBrewer
 
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I've had some good experiences using beer yeast with honey. Nottingham or safale 05 both work great and leave a ABV aroung 9-10%. The batch I did was a vanilla methegyn, not a cyser, but after bulk aging for 9+ months it turned out smooth with little to no alcohol bite. No yeasty beer flavor either. Best of luck. Beer yeast should owrk great for you!

 
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Old 11-10-2011, 08:20 PM   #3
emr454
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That's good to hear! I have some other yeast but I like how Notty leaves some good flavor behind compared to some of the champagne yeasts I've used.

After doing some calculations, it seems 3 lbs of honey will give me an O.G. of 1.090, so I may not max out this yeast after all. I suppose I could try to make a sparkling cyser.

Eric

 
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Old 11-11-2011, 03:13 PM   #4
huesmann
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You can always use a little less honey...

 
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Old 11-11-2011, 10:03 PM   #5
emr454
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Quote:
Originally Posted by huesmann View Post
You can always use a little less honey...
I suppose I will.

My original plan was to keep adding honey to the point where I'm left with a sweet, still cyser. After I did the math, though, I realized I don't have enough honey to overwhelm the yeasts' alcohol tolerance, so now I'll just shoot for a ~9% abv sparkling cyser,

Eric

 
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