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Spiced Cyser 2
Start date: Oct. 20 2004
Bottle Date: June 21 2005
Ingredients:
5 gallon batch
- 4 Gallons sweet cider (fresh, no preservatives)
- 9 lb. clover honey
- 1 lb. light DME
- 1 gallon water
- 2 Cinnamon sticks
- 6 Whole cloves
- 2 oz ginger root
- Lalvin D-47 yeast
Heat water too boiling, stir in DME, cool too 120-130F 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. -1.096
Oct. 27, 2004 - Remove ginger, transfer too 5 gallon carboy, sg. 1.035
Nov. 29, 2004 - Rack too five gallon carboy, sg. 1.006, add spice tea
Feb. 03, 2005 - rack sg. 1.002
Jun. 21, 2005 - bottled sg. 1.002
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