What to Expect- Cyser/Mead/Cider First Timer NEWBIE questions

[xcjetta]

Yesterday my plan for cider morphed into Cyser by the time I left work. I have some newbie questions if anyone wants to help?

Here's what I made:
1 1/2 Gallons Pasteurized Farm Cider
1/2 Gallon Pasteurized Cider and Cherry Juice Blend
2.5 Pounds of Honey in 2 liters of water
OG 1066

I pitched champagne yeast, because that's all that I'd heard of for cider or mead. Now I'm concerned that it might become too dry.

What should I do in that case?

At some point could I add stabilizer and some apple juice concentrate to sweeten it up?

TIA

[jaysbrew]

xcjetta,

Welcome to the Gotmead forums!!

You have the right idea. If it ferments out too dry for you, the mead can be stabilized and then sweetened back up a bit. Once it is stabilized, you can sweeten with anything: juice, honey, sugar, whatever.

Here's another trick you might want to try. No need to stabilze it if you use Lactose to re-sweeten. Lactose is unfermentable by yeast.


Cheers,
Jay

[xcjetta]

Thanks for the advice. Could I avoid having to sweeten by stoppping fermentation at around 75% AA?

[jaysbrew]

Absolutely. Stick it in the fridge and it will stop - wait a week or so to be sure. Then rack and stabilize and the mead should hold the sweetness.

Keep a close eye on it though and don't rush to bottle it. Some Champagne strains are rather amazing at fermenting through tough conditions. If you want to try this one again, I'd recommend Lalvin D47 or 71B - or even RC212. You might like the flavor better and any of those would be easier to stop an active fermentation than the Champagne.


Cheers,
Jay

[xcjetta]

Thanks Jay,

The refrigerate tip is a good one.

I almost pitched a huge cake of chico ale yeast. It should be at 75% around 1016 so at that point I'll cool it down and rack. Then I'll add the perservative and monitor. I dont want bottle bombs