I brewed up a batch of Cyser earlier today. Recipe is as follows.<\/p>\n
2.00 Gal Apple Juice – White House
\n1.00 Gal Apple Juice – Indian Summer
\n7.00 lb Clover Honey – Generic Walmart Brand
\n1.00 lb Corn Sugar
\n1.00 lb Turbinado Raw Sugar <\/p>\n
1.00 tsp Irish Moss 15.0 min
\n3.00 tsp Yeast Nutrient 15.0 min
\n0.50 oz Ginger Root 10.0 min
\n1 Cinnamon Stick 5.0 min
\n0.125 tsp Allspice 5.0 min
\n0.125 tsp Nutmeg 5.0 min
\n6 whole Cloves 5.0 min
\n1\/8 tsp Vanilla Extract 5.0 Min<\/p>\n
0.25 tsp Pectic Enzyme – Added to Primary after must was cooled<\/p>\n
2 Pkgs 5g each Lalvin EC-1118 Champagne Yeast<\/p>\n
Apple juice was placed in the fridge to cool it down. <\/p>\n
I started dissolved all the fermentables in 1.5 gallons of tap water and brought it to a boil. For the first 5 minutes of the boil I skimmed off the proteins that clump on the top. <\/p>\n
Boiling honey like this does destroy the delicate floral aroma and flavors that are present in honey, but I did not want to have any contamination issues with this considering the length of time that it needs to ferment and age. as a compromise I boiled for 20 minutes. It is long enough to kill any wild bacteria and yeast in the honey.<\/p>\n
I added the rest of the items and spices per the schedule above. I cooled off the must in an ice bath. I then poured the chilled apple juice into my carboy and added the warm (not hot) must to the carboy, ensuring to filter out the spices and irish moss (I use a funnel that has a fine mesh strainer built in). The temp settled at 73 F. I topped up to the 5 gallon mark with apple juice and began aerating the must with the air stone and aquarium pump. After 45 minutes I pitched the rehydrated yeast (rehydrated per packet instructions). There is already signs of fermentation and airlock activity after only 4 hours.<\/p>\n
SG of the must was 1.098@73F (1.10 corrected). Fermentation will take a few months. Should be drinkable by Christmas.<\/p>\n","protected":false},"excerpt":{"rendered":"
I brewed up a batch of Cyser earlier today. Recipe is as follows. 2.00 Gal Apple Juice – White House 1.00 Gal Apple Juice – Indian Summer 7.00 lb Clover Honey – Generic Walmart Brand 1.00 lb Corn Sugar 1.00 lb Turbinado Raw Sugar 1.00 tsp Irish Moss 15.0 min 3.00 tsp Yeast Nutrient 15.0 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-cyser"],"_links":{"self":[{"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=205"}],"version-history":[{"count":0,"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=\/wp\/v2\/posts\/205\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.joshbrews.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}