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Spiced Cyser
Start date: November 02, 2003
Bottle Date:May 30, 2004
5 gallon batch
Ingredients:
- 4 Gallons sweet cider (fresh, no preservatives)
- 9 Pounds clover honey
- 1 gallon water
- 2 Cinnamon sticks
- 6 Whole cloves
- 2 oz ginger root
- Lalvin D-47 yeast
Heat water too 120-130F, turn off heat and stir in honey.
Add to cider and thinly sliced ginger root in primary
fermenter. After 5 - 7 days remove ginger and transfer to
secondary (glass carboy).
When fermentation is (or near) complete make a spice tea
of 1 cup water boiled with 2 cinnamon sticks, 6 whole
cloves lightly cracked, and more ginger if needed. strain
out spices and add tea to mead.
Start sg. -1.086
Nov. 09, 2003 - Remove ginger, rack too 2 three gallon carboys, sg. 1.035
Dec. 06, 2003 - Rack too five gallon carboy, sg. 1.010, add spice tea
Feb. 01, 2004 - Rack sg. 1.002
Apr. 04, 2004 - Rack ,add second spice tea, sg.0.999
May. 30, 2004 - Bottled
Sep. 22, 2004 - Opened first bottle, good apple flavor, spices just right :)
Back too My Mead
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