This recipe yields 5 gallons of a crisp, sparkling, lightly spiced cyser. It’s a great fall drink to complement barbecued chicken, buttery fish, and sharp cheese (I recommend a classic Vermont sharp cheddar!)
- 10 Cups Wildflower Honey (7.5 lbs)
- 5 gal pasteurized apple cider
- 5 cinnamon sticks
- 1/2 a lemon
- 8 Cloves
- 1 pkg (5g) Red Star Pasteur Champagne Yeast
- In a medium brew pot (4 gallon) bring 3 gallons of cider to 150 degrees fahrenheit.
- Slowly add the honey while stirring continuously so the honey dissolves without burning on the bottom of the pot.
- Bring the must back to a simmer while letting all the honey dissolve. Add the Cloves, and 3 Cinnamon Sticks.
- Squeeze the juice from half a lemon into the pot, then drop the half into must.
- Simmer for 10 minutes and continually skim any white foamy scum that forms on the surface.
- Submerge the brew pot in an ice bath, or cool through a worth chiller to bring the must to around 70 degrees.
- Add the must to a 6 gallon carboy with the additional 2 gallons of cider, aerate, and pitch the yeast. Make sure you re-hydrate dry yeast before pitching.
- Seal carboy with bung and airlock and store in a dark place at a temperature of about 70 degrees.
- After 2 weeks, with a siphon, re-rack the mead into a 5 gallon carboy, adding the remaining 2 Cinnamon Sticks.
- After 2 weeks, re-rack, then continue to rack every whenever a layer of sediment appears on the bottom of the jug for 6 months.
- Dissolve 1.5 cups (~1lb) of honey in 3 cups of warm water then add to the carboy, stirring gently.
- Bottle the mead and let age 6+ months.
- Serve chilled, and enjoy!