If you're looking for something to do with the apple juice from the '95
squeezin's, might I suggest cyser (apple cider mead)? Two taken from
the Mead Makers Home Page and the last a combination of the first two.
Cyser -- Mead with Apples!
1. de-Cyser. Apple Mead-pagne
Source: John (The Coyote) Wyllie ([log in to unmask])
* Ingredients:
4 gal Fresh pressed cider (from an orchard)
5 lbs Honey (used local clover/alfalfa)
1 tsp acid blend
Handful chopped raisins, or 1/4 tsp grape tannin
1 Tbsp yeast nutrient
Irish moss (or other clarifier)
2 tsp Pectic Enzyme
4 campden tables
Epernay Yeast (or champagne)
* Procedure:
Pour the cider to a sterilized 5 gal carboy. Allow it
to splash to aerate. Treat overnight with campden
tablets. Crush and predissolve. Add the raisins to
the carboy. Next day heat the honey in < 1 gallon of
water (160 deg 1 hr, or boil if you choose). Add all
other ingredients to the syrup. Add to the fermenter.
Use some of the treated juice to hydrate the yeast,
and pitch the starter after it bubbles. After a few
weeks, rack to a secondary. Add more finings if
needed (isinglass is good). Top up with juice, or
honey syrup. I've generally liked to let cysers, and
ciders age for a pretty long time. Most have been in
fermenters for at least 4 months. You can bottle
still, or sparkling. Use 1/2 to 3/4 cup corn sugar
and champagne bottles for a nice sparkle. These have
taken a long time to gain a good bubble level. They
have been stored cold (55). But well worth the wait!
* Comments:
A potent and pleasing fruity wine. Once mature, a
clear, bubbly champagne-like mead. My dad really en-
joyed this one, and he usually drinks nicer wines. I
was flattered. He kept grabbing the bottle at dinner!
:)
If you rack several times you can eliminate most of
the sediment, and only have a fine layer in the bot-
tle. I prefer to keep the priming down, because they
seem to continue fermenting slowly for a long time.
I've had a batch carbonate w/o priming! So much for a
still wine! You could stabilize and sweeten to taste
if you choose. Bottling with teas is a nice addition.
I've used cinnamon, but I'd bet ginger, or a tad of
clove would be nice.
* Specifics:
OG: ~1.070 Will vary depending on source of cider.
FG: 1.000.
2. Dangerous Cyser
Source: Chuck Cox ([log in to unmask])
Mead Lover's Digest #5, 1 October 1992
* Ingredients (7 gallons):
10 lb clover honey
10 lb wildflower honey
5+ gallons cider
6 campden tablets (optional)
Ale Yeast
* Procedure:
Mix everything except the yeast. Let sit in loosely
covered fermenter for 24 hours. Add yeast. Rack to
secondary when fermentation slows. Rack to keg when
still. Force carbonate if desired. Condition for as
long as you can stand it. Drink liberally. Fall
over.
* Comments:
These days I am not adding the Campden tablets. That
step is optional.
3. MyCy Ser
Source: Combine the above two recipes
* Ingredients (5 gallons):
5 qt. honey
4 gallons cider
Handful chopped raisins, or 1/4 tsp grape tannin
Cinnamon Stick(s) to taste
1 tsp Cardamom
1 tsp acid blend
4 campden tablets (optional)
1 Tbsp yeast nutrient
Irish moss (or other clarifier)
2 tsp Pectic Enzyme
Dry Champagne Yeast
* Procedure:
Rehydrate yeast in sterile apple juice to make a
starter solution. Pour 3 gallons of the cider into a
sanitized 6+ gal carboy. Allow it to splash to
aerate. Treat overnight with crushed and predissolved
campden tablets.
Next day: Add the raisins to the carboy. Mix spices,
honey and the remaining gallon of cider and bring to a
boil. Skim to remove scum and cinnamon stick. Add
all other ingredients to the syrup and add to the
fermenter. Pitch starter when cool.
After a few weeks, rack to a secondary. Add more
finings if needed (isinglass is good). Top up with
juice, or honey syrup.
* Comments:
Nice blend of spices and apples, nicly sweetened by
the honey. VERY popular with the friends!
Aaron Morris - I think, therefore I mead!
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