Planning - Spiced Cyser

For those making mead and related drinks
Post Reply
MuckyFunster
Tippler
Posts: 19
Joined: Wed Dec 06, 2017 10:36 am

Planning - Spiced Cyser

Post by MuckyFunster » Sun Mar 18, 2018 9:01 pm

Hey folks,

Seeing as I have a 4.5L demijohn siting empty I’ve been twiddling my thumbs thinking I might make a basic cyser, spiced up, with the intention of maturing it till Christmas time.

Thinking just-

4 litres or so of Lidl apple juice
1.2 kg of Asda honey
1x teaspoon of powdered cinnamon
1x teaspoon powdered nutmeg
...And maybe a couple of cheeky little cloves...

I ordered a sachet of Mead Yeast from crossmyloof brewery, so going to use that

Has anyone tried anything similar?

Any hints, tips, suggestions or advice?

Ta,

MF


Sent from my iPhone using Tapatalk

oldbloke
Under the Table
Posts: 1374
Joined: Fri Jul 16, 2010 9:29 am
Location: Todmorden, Wet Yorks

Re: Planning - Spiced Cyser

Post by oldbloke » Mon Mar 19, 2018 12:51 am

Last spiced one I did refused to start fermenting, and I never worked out why but I worried about the spices somehow upsetting the yeast. So maybe put them in after the vigourous initial ferment has died down.
Since the main flavour is going to be the aj and the spice, quality honey doesn't matter, but I often use at least some golden syrup in the mix: slight toffee backnote, same sugar quantity as honey (about 80% by weight)

Carnot
Steady Drinker
Posts: 59
Joined: Wed Sep 13, 2017 8:32 pm

Re: Planning - Spiced Cyser

Post by Carnot » Mon Mar 19, 2018 9:58 pm

My experience with mead is time and racking. Expect to loose up to 20% due to racking. Some clear easily. Some need a third racking. The longer you leave it the better it will get. It might be drinkable after 9 months , but I bet it will be even better after 12 +. Good luck.

MuckyFunster
Tippler
Posts: 19
Joined: Wed Dec 06, 2017 10:36 am

Re: Planning - Spiced Cyser

Post by MuckyFunster » Sun Mar 25, 2018 12:54 am

Thanks for the tips folks!

I’m going to wait till I tack it to secondary before I add in the spices, save the risk of a stuck brew.

I’ve just put it together tonight.

4L or so of apple juice plus 1.3kg honey plus 5g of crosslmyloof mead yeast.

Hydrometer only goes up to 1110 so the Reading was off the scale, probably somewhere around 1115-1120.

It’s not started bubbling yet. I’ll leave it sat in the sink till tomorrow incase it spews, then I’ll put it to the back of the cupboard for a couple weeks and see how it goes

Cheers!


Sent from my iPhone using Tapatalk

MuckyFunster
Tippler
Posts: 19
Joined: Wed Dec 06, 2017 10:36 am

Re: Planning - Spiced Cyser

Post by MuckyFunster » Mon Mar 26, 2018 2:23 pm

Was just thinking....

The mead yeast I used advises that it’s good for strengths up to 12%, so from that I’m guessing my FV will likely be somewhere in the region of 1030. Will the drink still be incredibly sweet with gravity as high at that?

How sweet should cyser be?

If the mead yeast gives up at 12 and its still too sweet for my taste I’ll maybe add in some wine yeast to get it down and dry it out a bit...


Sent from my iPhone using Tapatalk

Post Reply

Return to “Mead”

Who is online

Users browsing this forum: No registered users and 1 guest