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!
Just a little note.The ingredient list calls for 5 gallons of cider, while the directions call for 6.
Thanks for the heads up mark, i made the proper adjustment to the directions.
What was your OG and FG?
What was the approximate ABV when finished?
So this a carbonated cider I assume?
Thats correct dan the priming sugar provides the finishing carbonation.
Sounds like a great recipe!
One point of clarification… When you’re mixing the must, you use the full 7.5lbs honey listed in the ingredients, right? The 1lb at the end is in ADDITION to the honey in the must?
That’s right Zac – I’ll make the proper adjustment to the recipe (works either way though)
I have a little quesiton.
‘apple cider’ in the recipe.
that means hard cider which has alcohol?
some kind of luiquor?
When bottling, should I use a cap or cork? Sorry, I’m new to all this.
Funny you should ask Caleb – Got just the article for you here!
You mention cooling it through a wort chiller– does this mean that you are straining all the fruit and lemon rind etc out of the must before it goes into primary? Or was the fruit and spices re-added to the fermenter before bunging for primary?
in the ingredients it says “8 cloves”, but cloves of what?
Cloves are the name of this particular spice: https://amzn.to/2SfEz10
When using cinnamon sticks. Is there any preparation wit the sticks prior to adding to the mead? Not wanting to add any “bad bugs”.
I’ve never had any issue with just throwing them in!
So I’ve let this sit for 2 weeks and haven’t gotten any bubbling out of my airlock, is this typical? This is my 2nd time making this with the same results so far.
Do you have to use stabalizer like potassium sorbate and camden tablets before back-sweetening with the 1.5lbs of honey?