Herbal cyser.

[ZeroLife]

Rosemary Curry Cyser:
1 gallon batch.
2 1/2 gallon jugs Essential Everyday Apple juice.
3 sprigs fresh rosemary.
1 sprig fresh curry.
1 tsp yeast nutrient.
Minnesota wildflower honey.
Costco clover honey.
Tupelo honey.
Buckwheat honey.
1 Camden tab.
"Cider House Select" yeast
1/2tsp rehydration nutrient

Simmer very low for 20 minutes one half gallon Apple juice and herbs.
1 Camden tab in gallon fermenter.
Pour other half gallon of cool Apple juice
into primary.
Remove all herbs, retain one sprig rosemary for primary.
Pour simmered juice into primary and add
retained rosemary sprig.
Add 2 fluid oz. Buckwheat honey.
Add 2 fluid oz. Tupelo honey.
Add 50% Wildflower and 50% Clover to 1.095 OG.
Let sit 24 hours.
Rehydrate yeast in small amount of warm water and rehydration nutrient.
Let sit 20 minutes, then pitch.
Fix airlock.
Prey to Bacchus.
Must tastes absolutely divine.
Thoughts?

 

[WVMJ]

I would suggest to make a tea of the herbs in a teapot and not heat the juice which could set the pectins and never ever clear. Looks like a lot of thought on the honey end but why not use fresh cider vs some storebought apple juice which seems like just an afterthought compared to all the other ingredients? You also might consider a little chunk of fresh ginger to brighten up all those green herb flavors. WVMJ

 

[ZeroLife]

The Apple juice is what I had on hand and is cheap for an experimental batch.