Makes: 1 Gallon
This Cyser recipe makes 1 gallon and utilizes Vintner’s Harvest Apple Wine Base with water to make 3 gallons or 3 gallons of fresh pressed apple cider.
3 lbs Clover Honey
1 tsp Acid Blend
1 tsp Pectic Enzyme
1 tsp Yeast Nutrient
3 Campden Potassium Metabisulphite Tablets
1 packet Red Star Cote Des Blanc
1 can Apple Wine BasePrepared (or fresh cider)
Procedure / Steps
NOTE: When using Apple Wine Base first mix the concentrate with enough water to make 3 gallons in the sanitized primary fermenter.
Combine one gallon of fresh apple cider or one gallon of reconstituted juice with the honey and heat to 180°F. Hold for 10 minutes.
Cool to 85°F. The remaining two gallons should be left in the sanitized primary fermenter.
Crush Campden tablets, dissolve in ½ cup cool water and add to primary fermenter. Add the apple/honey mixture, acid blend, pectic enzyme and yeast nutrient. Stir thoroughly, cover with pail lid and let the juice rest for 24 hours.
Pitch the yeast, place the lid securely on the pail and attach the air lock. Allow it to ferment at room temperature for 14 days or until the activity in the air lock slows to less than 1 bubble per minute, whichever is longer.
Cyser can be made sparkling at bottling time by adding 1 carbonation drop per 12 oz. beer bottle.