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Unity Farm Cyser Mead

Makes:  NA

Ingredients:

1 quart water
2 cups Unity Farm Meadow Honey (wild asters and japanese knotweed)
1 teaspoon acid blend (citric/malic/tartaric)
1 cup black tea (steeped 3 minutes at 200F)
2 quarts Unity Farm unfiltered Apple Cider (made from 11 types of apples)
1/2 teaspoon pectic enzyme
5 grams Redstar Pasteur Champagne yeast
6.25 grams Go-Ferm yeast nutrient in 125cc’s of 110F water

Directions:

Heat the water to 160F, add the honey, acid blend and tea. Simmer for 10 minutes and do not boil. Skim any foam from the top. Pour into a 2 gallon sterilized fermenter. When the mixture has cooled to 110F, add the cider and pectic enzyme.

Take a ph or specific gravity measure if you wish. Our 12/29/13 batch had a specific gravity of 1.085 and a ph of 3.56, giving us a potential alcohol level of 11.3%

Add 6.25 grams of yeast nutrient to 125cc’s of 110F water. At 104F add the yeast and wait 15 minutes. Add 100cc’s of the honey/cider/water solution to the yeast solution. Wait 15 minutes. The resulting yeast solution will be frothy with new yeast growth.

Add the yeast solution to the fermenter. Place in a room with a constant temperature in the low 60’s for slower, more flavorful fermentation.

After 1 day, add 5 grams of Fermaid-K

After 1 week, add 5 grams of Fermaid-K

After 2 weeks, rack the solution with a racking cane into a sterilized gallon jug and seal it with an airlock. Leave very little air space in the jug (1/4″). Top up with water if necessary. After 2 months, sterilize the mead with 50 parts per million of potassium metabisulfite, then bottle and age for 6 months before drinking.

Source: http://geekdoctor.blogspot.com/2014/01/building-unity-farm-making-mead-and.html

Makes:  NA Ingredients: 1 quart water 2 cups Unity Farm Meadow Honey (wild asters and japanese knotweed) 1 teaspoon acid blend (citric/malic/tartaric) 1 cup black tea (steeped 3 minutes at 200F) 2 quarts Unity Farm unfiltered Apple Cider (made from 11 types of apples) 1/2 teaspoon pectic enzyme 5 grams Redstar Pasteur Champagne yeast 6.25 grams Go-Ferm yeast nutrient in 125cc's of 110F water Directions: Heat the water to 160F, add the honey, acid blend and tea. Simmer for 10 minutes and do not boil. Skim any foam from the top. Pour into a 2 gallon sterilized fermenter. When the…

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