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First Cyser
I used the falls bounty recipe in The Complete Meadmaker.
I did just half a batch, 2 1/2 gallons
Recipe:
2 Gallons unfiltered Organic Pasturised Apple Juice (no cider available).
4 1/2 pds Clover/Basswood Honey from local Honey Farm (light honey is what she said it was).
1/2 tsp yeast nutrient
1/2 pd dark brown sugar
1/4 pd dates, chopped
1/4 pd raisins
OG: 1.108
Crushed 2 campden tablets and will add yeast after 24-36 hrs. Had to break up raisins by hand and break up chopped Dates so added tablets to be safe.
Also undeided on yeast. I don't want a dry cyser, kinda semi sweet. I say a red wine yeast at the LHBS that said it left some sweetness unlike most red wine yeasts. Any thoughts? What yeast could I use that would not ferment dry? maybe an ale yeast even? Bavarian yeast, might add some interesting flavors? Ideas? Would like this ready to drink in Oct-Nov. if possible. I would likely not carbonate it.
DC
An ale yeast wouldn't dry it out nearly as much as a wine or champagne yeast. An American strain would be pretty neutral and an English strain would add some fruity esters which might be nice. I've heard people have had good results using German wheat yeasts in ciders but have never tried it myself. If you go with a wine yeast you could always back sweeten it with an unfermentable sugar once fermentation is complete.
Lavin D-47.
Had great luck with it in many different meads & ciders.
Very transparent, lets all the delicate flavors in fruits & meads come through. Leaves a little sweetness.
Cheap too.
Ended up using Vinters Harvest Yeast-SN9 description: Very good all around strain for country wines, sweet sparkling wines & ciders and the best choice for high alcohol and fortified sweet wines.
We'll see what happens. says it's a fast fermenter, can ferment down to 50 degrees.
DC
I pitched the yeast at about 6 pm tonight(just sprinkled on top of the must) and there's already activity. Never had a yeast start that fast. excellent. they did say it's their fastest fermenter.
DC
deafcone wrote:
I pitched the yeast at about 6 pm tonight(just sprinkled on top of the must) and there's already activity. Never had a yeast start that fast. excellent. they did say it's their fastest fermenter.
DC
Transferred to secondary today. FG was 1.004. OG was 1.108 for an alcohol content o 13.9% by volume. Will let sit in secondary for a couple weeks then stablize and backsweeten and bottle.
DC
well never did bottle this stuff yet. been in carboy secondary in darl closet since september. got it out, poured a glass of it without sweetening it. wooohoooo! stuff gives you a buzz quick. LOL. not bad for being dry. apple taste present at first. couple glasses will get me singing christmas carols. LOL.
Next time I make it though I'm leaving out the dates and raisins.
: }
DC
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