Apple Pie Cyser

[jackinil]

Found a recipe for this by a guy named Russ Whaley.Read the comments about it and the modifications some did to it and came up with my own variation.
3 gal Apple juice[Motts in this case]
2 lb Clover Honey
1 1/2lb brown sugar
1 tbsp Apple Pie Spice
1.25 tsp pectic enzyme
3 cinnamon sticks
1 pkg Cotes des Blanc yeast,reconstituted per pkg instructions
Added Fermaid K at yeast pitch and 24,48,72 hours
OG was 1.085

Started bubbling 4 hours after pitching.This is day 9 and it's bubbling about every 40-45 seconds. Going to remove the cinnamon sticks at the 2 week mark.
Adding 1/2 lb honey,1/2 lb brown sugar,2 cans frozen apple juice concentrate to secondary,then will transfer to secondary.

Debating about the 2 cans of AJC in the secondary,maybe 0 or just 1.

 

[jackinil]

Just transferred to secondary. SG was .995. Tasted it,not bad but a bit dry. Added the brown sugar,honey and only 1 can of frozen apple juice concentrate. Now to wait.......

 

[jackinil]

Been slowly bubbling for a while now[about every 10-12 seconds]. SG yesterday was 1.005. Tasted it-dry with a nice hint of apple pie. Still kind of cloudy.

 

[jackinil]

Stabilized and bottled on 10/23,back sweetened with 1/2 can frozen apple juice concentrate. Opened a bottle today to check it out. very slight phfft on opening. Perfect sweetness but a little hot on the alcohol. Will taste another in a few weeks.

 

[Dan O]

Stabilized and bottled on 10/23,back sweetened with 1/2 can frozen apple juice concentrate. Opened a bottle today to check it out. very slight phfft on opening. Perfect sweetness but a little hot on the alcohol. Will taste another in a few weeks.

Looks great. Do yourself the favor of waiting 6 months, then try it. Something purely magical happens around the 6 month mark that just changes everything.

Pro tip...start another one today

Happy meading