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maxmurder
09-07-2017, 08:08 PM
Hi,

I'm just starting to get back into mead making, which I haven't done for a few years. And a few years ago, I wasn't a pro yet either. So I decided to start with four different one gallon batches.

So, one of my batches is a cyser. It came out way sweeter than I had hoped. I'm a fan of drier meads and wines. This has been racked and is done with primary fermentation and I'd like to try to make it less sweet.

Here is the recipe I used (again, it's been a while, and I'm quite the amateur):

August 5th, 2017


3 Liters of Martinelli's Pure Cider
2 LB Sandt's alfalfa raw honey
1 pack Fleischman's yeast
3/4 LB clover honey

1.5 liter cider warmed slightly on stove
added honey
stirred to dissolve
added to carboy
added another 1.5 of cooled cider to top off
added raisin
80 degrees
added yeast
shook carboy to mix
OG: 1.140






September 5th:
Fermentation stopped @ 1.035 gravity

Is there any way to restart fermentation?
It's not bad, but I would just prefer it drier.

Thanks in advance.

darigoni
09-07-2017, 09:10 PM
Hi Max!

Looking at your OG and final SG. That looks about right for bread yeast. You could try using a more aggressive yeast, like EC1118, which theoretically could bring it all the way down to 1.000 (or less), but that would probably require you treating the yeast properly at the start (proper rehydration) and tempering it (slowly adding a little of the Cyser at a time, while the yeast acclimated and came up to speed).

I wonder if it would just be easier to make another batch of Cyser and blend the two? Which is probably what I would do.....

maxmurder
09-07-2017, 09:26 PM
Hi Darigoni,

Thanks for the quick reply! If I was smart, I would've started with a more aggressive yeast. But I was also thinking doing a starter with an aggressive yeast. The blending idea might be a better idea though, since it's just gallon batches.

Thanks for the suggestions!

darigoni
09-07-2017, 09:50 PM
Not much difference between doing a starter and making a second batch.

Of course, unless you stabilized both batches, blending in a second batch might cause the whole thing to ferment down to 1.000 (or less). :-)

maxmurder
09-07-2017, 10:04 PM
I would perfectly fine with an FG of 1.000 or less. That's actually the goal for most of my brews.

MrCyphyr
09-12-2017, 08:05 AM
Though a newbee me self, when I look at the recipe, I see about 3+lbs of honey for 1 gallon, plus the cider and raisins - I might suggest reducing to 2 lbs per gallon, probably an OG around 1.30

Squatchy
09-12-2017, 09:01 AM
You may have gotten more if you fed your yeast some nutrients ")

maxmurder
09-12-2017, 10:08 PM
MrCyphyr,
Spot on. Definitely, with a more aggressive yeast to boot.

maxmurder
09-12-2017, 10:10 PM
Squatchy,
True. It was one of them 'I feel like making a gallon of cyser' nights, after the brew store was closed. Blame the short attention span haha

Squatchy
09-12-2017, 11:34 PM
Squatchy,
True. It was one of them 'I feel like making a gallon of cyser' nights, after the brew store was closed. Blame the short attention span haha

In a pinch you can always boil a little water. Add a couple packets of Fleischmann's bread yeast into the water . Pitch into your must once it cools down. :)