Its mead making time down here in FL since its now winter for us....
I've only made traditional meads and just ordered 60#s of Palmetto/Galberry honey from my honey guys and want to try to make a 5 gal batch of cyser.
I typically add 12 - 13 pounds honey and 4 gals or so water, mix, add yeast and wait.
Having never done a Cyser do I use whole apples and mash them up and add them into the same honey/water ratio? Or Do I substitute the water for apple juice and add the same amount of honey?
So I'm hoping you all can help me out and give me some tips and various recipes that I can look at. Do I use different yeast? Typically I use EC-1118 or 71B dry yeast, is that good or do I need a different yeast. I'm looking for 12 - 15% abv.
I get the honey next week and plan to make up my batches over the holiday so if you all can post some up and give me some tips that would be great then I can come up with a recipe that I'll go with.
Cheers!
I've only made traditional meads and just ordered 60#s of Palmetto/Galberry honey from my honey guys and want to try to make a 5 gal batch of cyser.
I typically add 12 - 13 pounds honey and 4 gals or so water, mix, add yeast and wait.
Having never done a Cyser do I use whole apples and mash them up and add them into the same honey/water ratio? Or Do I substitute the water for apple juice and add the same amount of honey?
So I'm hoping you all can help me out and give me some tips and various recipes that I can look at. Do I use different yeast? Typically I use EC-1118 or 71B dry yeast, is that good or do I need a different yeast. I'm looking for 12 - 15% abv.
I get the honey next week and plan to make up my batches over the holiday so if you all can post some up and give me some tips that would be great then I can come up with a recipe that I'll go with.
Cheers!