I found a bunch of recipes on making a cyser, or an apple-pie mead. I was just wondering on technique, whether or not to crush the apples, skin on or off ?
Also the type of apples being used. I sort of wanna try a granny smith since it has that sourish taste to it.
I was thinking of using a ICV D47 yeast from Lalvin, since it has good aging properties, however im open to suggestions.
Im going to be using clover mixed with wildflower. I found a goldmine at 4.99/kg!
Also the type of apples being used. I sort of wanna try a granny smith since it has that sourish taste to it.
I was thinking of using a ICV D47 yeast from Lalvin, since it has good aging properties, however im open to suggestions.
Im going to be using clover mixed with wildflower. I found a goldmine at 4.99/kg!