The ThirstyViking has pricked my interest. Whether I'm peeling potatoes, stoking the fire, or checking on the fermentations of my mead, this cyser recipe keeps popping-up in my head. It says, "Try me, try me."
From what I gather, no water is used. It's rather basic. Just use 2-2.5 lbs. of honey to each gallon of juice. Can't get much plainer than that.
Now, a couple things:
This thing is eating at me, so I stop by the grocer on my home home yesterday. I found several juices from concentrate, that stated the ingredients as 100% apple juice from concentrate. No other ingredients are listed. One juice did specify it being pasteurized. Is this what we're looking for? No, preservatives or any other additives listed in the ingredients?
Being of the "Natural Cult", as specified in a previous post, I suspect the way I would go about this cyser thing is; Heat my juice to a point that the honey will blend well. Simmer & skim, as usual.
Now, another item of question; Spices; Spices are a pain, for me, while skimming. What about doing the spices in a seperate pot. Simmering them in a small amount of water, or something. Then, after the must is prepared and ready to start the cool-down, add the spiced-water mix. Does this sound reasonable?
From what I gather, no water is used. It's rather basic. Just use 2-2.5 lbs. of honey to each gallon of juice. Can't get much plainer than that.
Now, a couple things:
This thing is eating at me, so I stop by the grocer on my home home yesterday. I found several juices from concentrate, that stated the ingredients as 100% apple juice from concentrate. No other ingredients are listed. One juice did specify it being pasteurized. Is this what we're looking for? No, preservatives or any other additives listed in the ingredients?
Being of the "Natural Cult", as specified in a previous post, I suspect the way I would go about this cyser thing is; Heat my juice to a point that the honey will blend well. Simmer & skim, as usual.
Now, another item of question; Spices; Spices are a pain, for me, while skimming. What about doing the spices in a seperate pot. Simmering them in a small amount of water, or something. Then, after the must is prepared and ready to start the cool-down, add the spiced-water mix. Does this sound reasonable?