Giving this a shot. I’ve had a jug of apple cider (honeycrisp apple cider) sitting in the shop, planning to make cyser out of it. I stopped by FH Steinbarts to get some champagne yeast and learned that
- There’s been a big change in brewing in the last 20 years, which you can see by all the craft places showing up
- WYeast makes a cool “sweet mead” yeast in a baggie with a food, so you just break the baggie to start it up (read instructions)
- Champagne yeast burns all the sugar
- The complaints about “overly dry mead” may not be due to my reluctance to spend money on honey (well, only partly due to my miserliness).
So the plan is to take this cider and some honey and dump it into a gallon carboy, attach an airlock, and away she goes. This page actually talks about not boiling the honey-water mixture, and I’m going to try that (because I’m lazy, actually).
And if this seems to work “ok” then in a few months I might try this recipe for another “short” mead, that requires the honey to be “burnt” a little (actual historic recipe from Le Menagier de Paris for Bouchet).
Ok, today’s recipe…
- 89oz of apple cider (that’s the jug size for this honeycrisp cider)
- 18oz of honey (that’s the jar size for this honey)
- get it all into a gallon carboy and add
- 1/2 packet of wyeast sweet mead yeast (the slap pack, make it work then add about half)
Fermentation should start in 24 hours (setting calendar reminder) appears to be fermenting right along
Hopefully primary fermentation will be complete in 3 weeks (setting calendar reminder for 1 month)
Since I don’t have a specific gravity tool, rack the mead at 4 weeks and clean the carboy and stick it back in. Let ferment until “still.”
Took a shot of it, the honey in the bottom has mixed into the cider. The calendar reminder is coming up on the 20th, it bubbles well when I swirl it around the jug. I’ll need to get a bottle brush. The plan is to empty the jug, clean the jug, top it off with the cider, and let ferment some more.