Fruited Braggot? Malted Melomel? Fermenting with malt, honey, and pressed apple juice.

[lonlonmilklover]

I'm extremely confident in making several styles of ale, mead, and cider.

I've never brewed a braggot or a cyser - but extremely interested in creating a drink from all 3.

What does one call this drink? A Fruited Braggot? Malted Melomel? A Gem? ... A mistake?

I'm planning on making a 5 gallon batch using 6 lbs honey, 1 gallon of pressed apple juice (I have a high quality single auger masticating slow rpm juicer), and just 2 gallons volume of wort from 2-row.

Not planning on using any hops, just dried hibiscus leaves to add a bit of floral character. I don't think anything else would be necessary, just to keep things simple. I've selected Lalvin EC-1118, as I love the way this yeast behaves, and ends up with a generally dry finish.

My uncertainty is: I have limited cookware/equipment; I simply own 2 large pots, so I'd have to carefully time the wort (longest), along with the must and the juice to all cool properly before yeast pitch. Being as though I only own 2 pots, I'm going to have to either heat and cool the must, or pasteurize the apple juice first, and put it somewhere: In the carboy.

Would it be wiser to create the must first, cool it and add to the carboy, then cap w/ an airlock for 20 mins whilst I pasteurize and cool the apple juice, as well as cool the wort, and add them both? I'm leaning toward that idea, as I'd imagine apple juice will be much more vulnerable to infection/oxidation just by sitting in a carboy at 70F.

I could also purchase a 3rd large kettle, but I'd really prefer not. I am short enough on space as it stands >.<

Many thanks, ahead of time!

 

[loveofrose]

I call it craff. See here for an example: https://denardbrewing.com/blog/post/Craff/

 

[Blacksmith1]

20 mins won't make a difference. You could just cover it with a towel while you wait.

 

[RedHeadMead]

Sounds amazing. Couldnt you make your wart and then cool it off with room temp pre pasturized apple juice? Once your wart is cooled down you could simply add your honey to the wart/juice mix and then you'd have a completed must.

Or you could make it a 2 step process by pasturizing your apple juice ahead of time then doing everything else.

The final things is just skip pasturizing. Whatever you do it sounds like your Malted melomel will be amazing.

 

[magno]

Are your pots large enough to heat and cool the must and apple juice together? Perhaps start the wort in one pot, then heat the must to pasteurization temp in the second pot, then add the juice to the second pot and hold the temp before chilling both pots and pitching.

This seems like the most straight forward to me, and is essentially what I did when I made a Prickly Pear Braggot a while ago (I still have around a gallon of that).