I have a pumpkin cyser going, but, has no pumpkin spices in primary.
I have whole, fresh, uncooked, unsweetened cranberries that I had bought to make homemade cranberry sauce for Thanksgiving but never got around to making. Since I do not want to waste them, I would like to split 1 gallon of my cyser & add some cranberries to make a nice cran-apple mead.
My question regarding the cranberries is does anyone have any experience using whole cranberries vs. the craisin types that have been dehydrated & sweetened?
I also had a thought of making the cranberry sauce, (my recipe has Grand Marnier in it ) & fermenting the sauce.
Any thoughts or suggestions on this would be welcomed.
Thanks in advance for anyone who who chimes in.
I have whole, fresh, uncooked, unsweetened cranberries that I had bought to make homemade cranberry sauce for Thanksgiving but never got around to making. Since I do not want to waste them, I would like to split 1 gallon of my cyser & add some cranberries to make a nice cran-apple mead.
My question regarding the cranberries is does anyone have any experience using whole cranberries vs. the craisin types that have been dehydrated & sweetened?
I also had a thought of making the cranberry sauce, (my recipe has Grand Marnier in it ) & fermenting the sauce.
Any thoughts or suggestions on this would be welcomed.
Thanks in advance for anyone who who chimes in.
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