So after taste-checking my first two batches of Joe's Ancient Orange, I really want to make a half-gallon of an apple-mead/cyser/melomel.
The problem is, almost all of the apple mead recipes I've seen require either using cider or pressing the apples for the juice. I'm thinking of just cutting up about three Pink Lady apples and sticking them in the must, so would it be a melomel instead of a cyser?
The problem is, almost all of the apple mead recipes I've seen require either using cider or pressing the apples for the juice. I'm thinking of just cutting up about three Pink Lady apples and sticking them in the must, so would it be a melomel instead of a cyser?
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