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3Metheglin Cyser$
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Must |
Yeast Starter |
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9 lbs wildflower honey |
2 c white grape juice |
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5 gal Apple juice – make sure it contains NO sweeteners or preservatives |
Large pinch of energizer |
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Few drops of lemon juice |
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½ lemon, large |
Ice |
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Allspice, whole |
Champagne yeast |
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Cloves, whole |
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Cinnamon sticks |
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Sterilize / sanitize all equipment first. I put 1 cup of bleach & 5 gallons of warm water into my primary fermenter, and let everything else sit in there until needed. Rinse the bleach mix off before using. Make yeast starter before starting must. Heat juices and energizer to just below boiling for about 15 minutes. Let cool on ice to about 90°F. Remove from ice, shake well, add yeast, & put in the dark. Look for pure apple juice, not cider, preferably fresh pressed. The fewer additives the better, but it cannot contain any sweeteners or preservatives. Must should be the 9 pounds of honey and 2 gallons of apple juice. Simmer, do not boil, must until all scum is gone. Remove from heat, cover (not tight), & let sit for six hours. Add the other 3 gallons of apple juice. Add lemon and spices. Use 2 tea balls filled with equal parts (abt. ¼ - ½ oz. ea.) of allspice, cloves, & cinnamon sticks. Break up the cinnamon sticks by hand so they’ll fit into the tea balls. Tie a small string (I used dental floss) to the tea balls, and the other end to the handle, or taped to the outside of the fermenter. The lid should still be able to close tight. Add the yeast starter, making sure both mixtures are the same temperature. There should still be space on top. Install airlock. First rack around 1 month, remove lemon and tea balls. Bottle at about six months, make sure air lock popping is down to about once in ten minutes. Should be palatable at 9 months, but best to age at least one year. |
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OG: 1.095 |
Rack 1 |
Rack 2 |
Rack 3 |
FG: 1.000 |
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2-28-04 |
4-17-04 |
8-14-04 |
11-6-04 |
Dec. 10, 2004 |
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*4-17 – Spices seem strong, very astringent, tart flavour. *5-19 – Fermentation stopped. Added 1-gallon apple juice, 3# honey & half dose of yeasts. Gravity at 1.020 8-14 – SG at 0.998, ph at 5.0. Mmmm, not done aging, but really coming along good! 10-30 - added 2 crushed campden tablets, had to kill of the yeast 11-6 - PH at 4.5, added roughly 6 oz Maple syrup Nov. 10 - added 1 oz of apple extract (L.D. Carlson) |
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