CRISP Apple Cyser Mead | One gallon recipe at 5.5% ABV

Рет қаралды 5,198

Күн бұрын

Пікірлер: 24

@DointheMost 9 ай бұрын

Editing mistake: My hydrometer reading at the end was put in the wrong order - my bad! The final hydrometer reading should be taken before back sweetening. Get my mead book: dointhemost.org/book

@Abro86 9 ай бұрын

😆 I immediately went searching on the Googles thinking "shouldn't the erythritol have raised the gravity higher than that?" lol.

@daveowens2075 8 ай бұрын

Thanks very much for the book, the illustrations and descriptions are most instructive and very clearly put together. Got my beginner Braggot done and can't wait to taste. More Braggot recipes for next version please...

@pattonmoore 9 ай бұрын

I just bottled a cyser that I brewed last August. Most excellent...

@riukrobu 9 ай бұрын

It sounds very refreshing indeed! Lovely recipe!

@theronjclark 9 ай бұрын

I've really been trying to avoid anything new..... But I might have to give this one a try... It sounds very tasty...

@TigerPat_9180 9 ай бұрын

Really Appreciate Your Video , Thanks! 🐯🤠

@Jake-Aprile 9 ай бұрын

Thank you for the post

@AM2PMReviews 9 ай бұрын

I just smoked some honey. I wanted to make a session cyser or mead. Is it best to add the smoked honey during or after fermentation to get the best smoky flavor?

@AM2PMReviews 9 ай бұрын

Safal makes cider yeast. I hardly see people use it for the cider videos. Is it really not matter?

@RandomTurkeys 9 ай бұрын

Looks great! How do you reckon the addition of some pectic enzyme would alter the final product?

@elyk082 9 ай бұрын

I hope more people see your videos. I bought your book and was so glad I found out about the dangers of Urea in yeast nutrients.

@johawk2862 9 ай бұрын

I enjoyed the video

@PastorDylanFord 9 ай бұрын

Man, that head looks amazing! Looking good! I wonder what apple you'd substitute the Red Delicious for if you were to make a suggestion? I just find Red Delicious to be disappointing whenever I eat one. They're sweet, and that's about it...

@MatSmithLondon 9 ай бұрын

I'm on day 29 of making my session cyser from the book. I racked it off the fruit at 24 days, but I'll be backsweetening in a couple of days. Might rack it first as it has started to clear and there's a LOT of sediment (presumably a lot of pulp?) at the bottom. Does that sound like an okay plan? Yours looks REALLY clear by the end... wonder how long it will take to get mine that clear. Might use fining agents. Can't wait to bottle it and taste it. I've made loads of meads from your book so far, and still waiting to taste them (only tried a trad mead so far, but have done the red pyment, 5 gallon batch of session mead, the cyser) - thanks for the inspiration! I am super excited to try all these creations when they are all ready.

@pablo46s 9 ай бұрын

What are you using for tannin? I used Vinters wine tannin on my first batch of mead and it added a dark caramel color to the mead. I added it in secondary and left it sitting for a while thinking it would clear out and settle but it never did. Should I have used a different tannin or added it at a different stage? Please help!