A couple of newbie questions about Oskaars Southwestern Sweet Cherry Cyser

Hello Laurie,

When you say "aging", do you mean fermentation? If so, then the answer is no, you can start out in a glass carboy if you want. BUT, the fruit you will be adding will form a cap and will need to be punched down (do a search to read up on this) and it is far easier to do this in a bucket. Also, this recipe will ferment quickly, which can result in a geyser when you stir it or punch down the cap, particlularly in a carboy. My advice, start it in a bucket.

The right time to transfer it to a glass carboy? Instructions are "Rack when clear, or if you want to expose it to the lees for a while longer that's fine too." This will be when the primary fermentation has finished and the yeast has dropped out (racking means to transfer from one container to another; Lees is the layer of yeast that settles to the bottom of the fermenter).

When you do rack the Mead from the primary, you are attempting to do this while leaving as much of the trub/lees/fruit etc. in the original vessel. This goes for every other time you are racking. Do not transfer the fruit.

Why add the blueberries at the end of the Lag phase? Not that you cannot, and you may preserve some of the original blueberry flavor, but you may as well add all of the fruit at the beginning.

Finally, Oskaar does not use any sulfites, relying upon the competitive nature of the yeast. I would follow his instructions to the letter and not use any either. If you are using sulfite to stop fermentation, the recipe is set up for a specific final ABV. Rather than stop fermentation using chemicals, adjust the sugar content by altering the honey amounts based on the tolerance of the yeast.

Quick note: Oskaar provides very detailed recipes that can be followed exactly for a great result. Changes can be made, such as adding blueberries, but try to follow the process as written and you will not be disappointed.

Good luck today, and remember to post in the Brewlogs section.

Angus

Edit: Ignore my first paragraph then, based on Oskaars' response. Do not use a bucket.

Only use the bucket to mix up the must and then pour it into the 6.5 gallon carboy. There is no fermentation or aging in the bucket with this recipe. Read the recipe very carefully because if you don't follow the steps exactly with this specific recipe (and any others that include detailed instructions) you're on your own as far as the results go.

Actually what it sounds like you're making is my New Year Cyser.

I don't add any sulfites to this recipe.

Hope that helps,

Oskaar