Winter Solstice Cyser
Source: Joshua Dibble
Recipe added: 08/14/05
8 months of age, and it's on a very nice trajectory. I would leave out the acid blend in the future, it's almost too tart... but the tartness is mellowing with age.
This will be a fine mead to drink this winter, on it's 1 year anniversary.
word to the wise, leave out the acid blend unless you dig sweet tarts... blech!!
Recipe type: Extract
Batch Size: 5 Gallons
Time in Boil:
Primary Fermentation: 2 weeks
Secondary Fermentation: 2 months
Additional Fermentation: 3 months in tertiary
- 4 Gallons Apple-Pear Cider, Organic
- 1 Gallon Water
- 7.5 Pounds Santa Cruz wildflower honey
- 1-2 Tablespoon cloves
- 3 Cinnamon sticks
- 1 tsp. Acid blend
- 1 tsp. Yeast nutrient
- 2 packs Red Star Champagne Yeast
In 1 gallon of water, simmer the Cinnamon sticks, cloves, acid blend, and yeast nutrient for 10 minutes. Slowly add the 4 gallons Apple-Pear cider while stirring vigorously. Once cider is added, bring heat close to a boil (~180-200F). Turn off heat and stir in the honey, make sure it is completely disolved. Once disolved, re-start the fire and bring to a low simmer, if that. Let it heat and mix for 10-15 minutes. Stirring is very important and should be done constantly as soon as the Cider is added, and throughout the time the honey is in the brew pot.
Cool with wort chiller, rack, pitch yeast.
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