Found this recipe for Apple Pie Cyser Mead and thought I’d share it here From the recipe author:
Apple Pie Cyser is a recipe I’ve formulated that borrows from melomels and metheglins. Once fermented, you can bottle as a wine, or prime for a secondary fermentation to lightly carbonate the cyser. The final product is medium-sweet (sweeter than semi-dry, but doesn’t lose the slightly bitter edge that a fully sweet wine would have). It will be very drinkable at room temperature or chilled – your choice.
3 – gallons apple juice (pasteurized, no preservative other than Vitamin C-ascorbic acid)
2-1/2 – pounds honey (Either all clover, or 2# clover and 1/2# buckwheat)
2 – pounds dark brown sugar
1 – Tablespoon McCormick Apple Pie Spice
3 – cinnamon sticks
2 – cans apple juice concentrate
1 – 5 gram package Lalvin 71B-1122 Wine Yeast (EC-1118 for a dryer taste)
- Put the first half of the juice in your primary fermentation vessel:
- Activate your yeast unless you’re using pitchable yeast (like from Wyeast).
- Start 1 quart of juice warming on the stove. Stir in the spices and add the cinnamon sticks. Let it simmer but do not boil!
- Whilst the juice is warming and simmering, aerate the juice in your jugs/carboy/pail.
- Once the juice reaches simmering temperature, take it off the heat and stir in the honey and sugar. Once it is dissolved, add to the juice in your primary vessel.
- Mix the sugar/spice mix into the juice well.
- Add the activated yeast (pitch).
- Don’t forget to get the cinnamon sticks into the mix!
- At this point, you’re ready to go. Install the fermentation locks on the vessels, and put everything a fairly cool place where the temperature doesn’t vary much.
- My kitchen stays about 68 degrees at all times unless we have the oven going; this is a good temperature range for this particular yeast.
- The primary fermentation should take 2 to 3 weeks. Generally I’ll wait until the bubbling in the fermentation lock is at less than 1 bubble per minute.
- Time to rack or bottle:
- Pour the two cans of apple juice concentrate into your secondary container.
- Dissolve the remaining 1/2 pound of honey in 2 cups of warm water, and then stir into the apple juice concentrate
- Siphon the cyser from the primary into the secondary, leaving the sediment behind.
- Prime the cyser with the the honey-water-concentrate mix, then bottle.
- This will be nicely drinkable in another 2-3 weeks. At about 6 months, it rocks!
- Once bottled, let set for another 1-2 weeks, and the cyser is ready to drink.