Cyser specific gravity

[Bradley Morris]

So I am new to the mead field and I was wondering what my FG should roughly be. My OG was 1.18. I have home brewed plenty but have never really cared about the specific gravity of my brews but now that I getting a decent hang of it all I’m getting more in depth to it. Thank you.

 

[SKBugs]

It should drop about 100 points. Not sure whether a cyser would have the same impact tho. If you can provide the recipe etc it would give a better idea.

 

[Bradley Morris]

It should drop about 100 points. Not sure whether a cyser would have the same impact tho. If you can provide the recipe etc it would give a better idea.

I used two pounds of Nature Nate’s Natural honey, just under a gallon of Motts Natural apple juice (mainly for the reason that it was the closest thing I could get to pure apple) and yeast I used Safale S04

 

[SKBugs]

that's not a massive amount of honey, but the apple juice will provide some sugar. It should still be around the 1.080 maybe. At the end of the day, i just take readings a couple of days apart when the activity in the carboy settles down. When it's stable for a couple of days, then I can assume it is done.

 

[Maylar]

So I am new to the mead field and I was wondering what my FG should roughly be. My OG was 1.18. I have home brewed plenty but have never really cared about the specific gravity of my brews but now that I getting a decent hang of it all I’m getting more in depth to it. Thank you.

I used two pounds of Nature Nate’s Natural honey, just under a gallon of Motts Natural apple juice (mainly for the reason that it was the closest thing I could get to pure apple) and yeast I used Safale S04

You need to become more familiar with your hydrometer. 1.18 is a bad number. It's a 3 digit number, like maybe 1.118 which would be consistent with 2 lbs of honey in a gallon of apple juice. The last 2 digits are very significant.

That said, and assuming my numbers are correct, you have the potential for about 15% alcohol. S-04 isn't going to get there. You will end up with a very sweet mead.

I suggest that you pitch a wine yeast with 16% or more alcohol tolerance like Lalvin K1V. That yeast will out compete (kill) any ale yeast.

And don't forget to use yeast nutrient.

 

[Bradley Morris]

You need to become more familiar with your hydrometer. 1.18 is a bad number. It's a 3 digit number, like maybe 1.118 which would be consistent with 2 lbs of honey in a gallon of apple juice. The last 2 digits are very significant.

That said, and assuming my numbers are correct, you have the potential for about 15% alcohol. S-04 isn't going to get there. You will end up with a very sweet mead.

I suggest that you pitch a wine yeast with 16% or more alcohol tolerance like Lalvin K1V. That yeast will out compete (kill) any ale yeast.

And don't forget to use yeast nutrient.

Yeah that was my mistake it was 1.118 I typed it down wrong. I chose the Safale because I didn’t want it to dry out too much, do you think that pitching a stronger yeast would benefit it? The first mead that I had ever tried was a 17% and I didn’t get hardly any flavor from it and that is what turned me on to trying a cyser out with a lower ABV with the apple juice for flavor

 

[Maylar]

It's been reported here on HBT that S-04 will quit anywhere between 9.5-12% depending on how you manage the ferment. That'll leave you with somewhere between 25 and 45 gravity points of sugar, which is awfully sweet. So, it's your call.

FWIW I make cysers at 1.100 with .050 each from honey and cider. Wine yeasts will ferment that dry (1.000 or slightly less) and I'll stabilize and sweeten with either more honey or FAJC depending on what character I'm looking for. That's 13% ABV and IMO any more just tastes like alcohol.

 

[SKBugs]

Sorry for jumping in Bradley, but I have a question for Maylar. Can you explain what you mean by 0.050 each from honey and cider? If you were making a 1 gal batch, what would the amounts look like? Thanks, Steve

 

[Maylar]

Sorry for jumping in Bradley, but I have a question for Maylar. Can you explain what you mean by 0.050 each from honey and cider? If you were making a 1 gal batch, what would the amounts look like? Thanks, Steve

The orchard cider I use is usually 1.050 specific gravity, typical of apple juice. I'll add another 50 points of sugar from honey, typically about 1.5 lb for a gallon. That gives a 1.100 OG starting point.