Cinnamon Apple Pyser

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Danmor1

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Mar 29, 2015
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Columbus
1 container Trader Joes Macintosh Apple Juice
~2.5 lbs Gunter's Orange Blossom Honey
Wyeast Forbidden Fruit yeast
Spring water to ~1.1 OG
1 stick cinnamon

Ferment according to BOMM protocol, going by time, not SG

EDIT 11/02/16: Clarification: the stick of cinnamon is for the primary fermentation. The stick in secondary is the spice stick, a separate addition.

EDIT 11/02/16: Primary can last the week or so called for in the BOMM protocol. I had a meeting out of state, so it ended up being about a month. Another attempt will determine the effect this has.

Rack to secondary
Add 1 stick cinnamon and 2-3 whole cloves
Age~2-3 months (up to six, depending on preference)
Rack to bottles
Enjoy 1-6 times a year

Note: my friends enjoy it more than a local commercial apple pie mead. I must be doing something right.

Thanks to Bray for BOMM and Forbidden Fruit experiments.
 

TandemTails

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Sounds nice and simple. I went way overboard on my first cyser and added all kinds of spices. It finished at 19% ABV back in August and I'm probably going to let it sit in the bottles until next fall before it's drinkable, haha
 
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