Mead on apple base recipe question?

Sebass · Nov 11, 2020

Thank you. Yes I also have 365 Whole food brand of juice. Bought it cause 1G car boys are free then. Bought 2 gallons so will make 2G of Cyser.

I'm not going to be adding any sugar. I was just thinking of bumping honey to 2lbs total of Costco wildflower honey per gallon.

I'm also switching yeast to Red Star Premier Classique, formerly Montrachet. Red label. Not sure if it's any good but i guess i'll see.

CoolYon · Nov 11, 2020

I'd say go for the 2lb, but that's just based on my own recipe that I enjoy

That whole "buy a gallon of apple juice, get a free carboy" deal is really killer

my wife is always taking them out of the cart when I try and sneak a new one home when we're shopping

Sebass · Nov 11, 2020

I think that is what i will do, 2 lbs/gallon. I would hate for honey notes not to be present in Cyser and for Cyser to taste more like my Cider.

I understand more sugar = more alcochol and not sweetness, but i want those honey notes to be present and if possible very strong notes.

I also have 1G of 100% Pear Juice. Thinking of doing 1G Cyser on Pear base. I prefer pears over apples by long shot. With honey that should come out great?

Sebass · Nov 13, 2020

Wooooo......i just poured another 2 glasses after 13 days and Cider is DRY. Oh my lord. Champaign yeast is steroids yeast. Not doing that again lol.

I needs some yeast that stops on it's own at sweet or semi-sweet gravity. I can't do too dry. This is dry. What's worst, the longer it goes, the drier it gets. lol.

I need hydrometer but i'm bet i'm at 0.995 already. It tastes like Dry Apple Wine. It needs to back sweetened it. One tall glass gets me buzzed pretty good. lol.

I'm thinking of doing Apfelwein with dextrose next and for mead Joe's Ancient Orange. What's cool i didn't have hangover last time i got drunk. Neat.

Maylar · Nov 14, 2020

Sebass said:
Wooooo......i just poured another 2 glasses after 13 days and Cider is DRY. Oh my lord. Champaign yeast is steroids yeast. Not doing that again lol.

You don't get it. It's SUPPOSED to be dry. A well managed ferment, proper temperature, proper nutrient feedings SHOULD consume all the sugars. You have to EXPECT to back sweeten if you don't like dry.

Yeast shouldn't be chosen for it's alcohol tolerance. It should be chosen to match the flavor profile of what you're making. To accentuate the fruity, floral, citrus or whatever the honey has to offer. I know that's an advanced topic for this forum and nobody knows what I'm talking about.

There is no magic yeast that quits at XX% ABV.

Sebass · Nov 14, 2020

Allright boss. I will back sweeten it. I was under impression certain yeast go dormant if there is too much alcohol. I've used Champaign, up to 18% abv.

Doesn't bread yeast stops like at 10-12 abv? I guess what i'm asking if i can get to final gravity of semi sweet or sweet. Then i don't have to mess around too much,.

That cider came out really dry. It's not bad but i prefer semi sweet it appears. One tall beer glass gets me buzzed pretty good lol. Brewing ur own stuff is definitely worth it thought.

Maylar · Nov 15, 2020

I've had bread yeast go to 15% in a JAOM (in my avitar). If you want to experiment with residual sweetness, maybe try an ale yeast - I saw a report on the cider forum that said S-04 reliably quits at 10%. I'm sure that would depend on temperature and your nutrient protocol.