russ_whaley
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This is a recipe I wrote about a year ago that has been very well received by my beta-drinkers :cross: and other people who like meads and their cousins.
Apple Pie Cyser is a recipe I've formulated that borrows from melomels and metheglins. Once fermented, you can bottle as a wine, or prime for a secondary fermentation to lightly carbonate the cyser. The final product is medium-sweet (sweeter than semi-dry, but doesn't lose the slightly bitter edge that a fully sweet wine would have). It will be very drinkable at room temperature or chilled - your choice.
What You'll Need: Ingredients
3 - gallons apple juice (pasteurized, no preservative other than Vitamin C-ascorbic acid)
2-1/2 - pounds honey (Either all clover, or 2# clover and 1/2# buckwheat)
2 - pounds dark brown sugar
1 - Tablespoon McCormick Apple Pie Spice
3 - cinnamon sticks
2 - cans apple juice concentrate
1 - 5 gram package Lalvin 71B-1122 Wine Yeast (EC-1118 for a dryer taste)
Put the first half of the juice in your primary fermentation vessel:
Activate your yeast unless you're using pitchable yeast (like from Wyeast).
Start 1 quart of juice warming on the stove. Stir in the spices and add the cinnamon sticks. Let it simmer but do not boil!
Whilst the juice is warming and simmering, aerate the juice in your jugs/carboy/pail.
Once the juice reaches simmering temperature, take it off the heat and stir in the honey and sugar. Once it is dissolved, add to the juice in your primary vessel.
Mix the sugar/spice mix into the juice well.
Add the activated yeast (pitch).
Don't forget to get the cinnamon sticks into the mix!
At this point, you're ready to go. Install the fermentation locks on the vessels, and put everything a fairly cool place where the temperature doesn't vary much.
My kitchen stays about 68 degrees at all times unless we have the oven going; this is a good temperature range for this particular yeast.
The primary fermentation should take 2 to 3 weeks. Generally I'll wait until the bubbling in the fermentation lock is at less than 1 bubble per minute.
Time to rack or bottle:
Pour the two cans of apple juice concentrate into your secondary container.
Dissolve the remaining 1/2 pound of honey in 2 cups of warm water, and then stir into the apple juice concentrate
Siphon the cyser from the primary into the secondary, leaving the sediment behind.
Prime the cyser with the the honey-water-concentrate mix, then bottle.
This will be nicely drinkable in another 2-3 weeks. At about 6 months, it rocks!
Once bottled, let set for another 1-2 weeks, and the cyser is ready to drink.
Enjoy!
Apple Pie Cyser is a recipe I've formulated that borrows from melomels and metheglins. Once fermented, you can bottle as a wine, or prime for a secondary fermentation to lightly carbonate the cyser. The final product is medium-sweet (sweeter than semi-dry, but doesn't lose the slightly bitter edge that a fully sweet wine would have). It will be very drinkable at room temperature or chilled - your choice.
What You'll Need: Ingredients
3 - gallons apple juice (pasteurized, no preservative other than Vitamin C-ascorbic acid)
2-1/2 - pounds honey (Either all clover, or 2# clover and 1/2# buckwheat)
2 - pounds dark brown sugar
1 - Tablespoon McCormick Apple Pie Spice
3 - cinnamon sticks
2 - cans apple juice concentrate
1 - 5 gram package Lalvin 71B-1122 Wine Yeast (EC-1118 for a dryer taste)
Put the first half of the juice in your primary fermentation vessel:
Activate your yeast unless you're using pitchable yeast (like from Wyeast).
Start 1 quart of juice warming on the stove. Stir in the spices and add the cinnamon sticks. Let it simmer but do not boil!
Whilst the juice is warming and simmering, aerate the juice in your jugs/carboy/pail.
Once the juice reaches simmering temperature, take it off the heat and stir in the honey and sugar. Once it is dissolved, add to the juice in your primary vessel.
Mix the sugar/spice mix into the juice well.
Add the activated yeast (pitch).
Don't forget to get the cinnamon sticks into the mix!
At this point, you're ready to go. Install the fermentation locks on the vessels, and put everything a fairly cool place where the temperature doesn't vary much.
My kitchen stays about 68 degrees at all times unless we have the oven going; this is a good temperature range for this particular yeast.
The primary fermentation should take 2 to 3 weeks. Generally I'll wait until the bubbling in the fermentation lock is at less than 1 bubble per minute.
Time to rack or bottle:
Pour the two cans of apple juice concentrate into your secondary container.
Dissolve the remaining 1/2 pound of honey in 2 cups of warm water, and then stir into the apple juice concentrate
Siphon the cyser from the primary into the secondary, leaving the sediment behind.
Prime the cyser with the the honey-water-concentrate mix, then bottle.
This will be nicely drinkable in another 2-3 weeks. At about 6 months, it rocks!
Once bottled, let set for another 1-2 weeks, and the cyser is ready to drink.
Enjoy!
