Chai-Spiced Cyser
Experience a delightful fusion of flavors in this Chai-infused Cyser, marrying the warm, aromatic notes of traditional chai spices with the sweet, tangy essence of honeyed apple cider. Perfect for sipping on cozy evenings, this cyser undergoes a magical transformation during secondary fermentation, resulting in a drink that is rich, complex, and utterly irresistible.
ingredients
- 4 quarts apple juice (100% pure, no preservatives)
- 2 pounds wildflower honey
- 1 cup chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper)
- 1 packet champagne yeast
- 1 teaspoon yeast nutrient
- 1 teaspoon pectin enzyme (optional)
- 1 teaspoon acid blend (optional)
- 1 orange (sliced, for flavor enhancement)
steps
- 1.
In a large pot, heat 1 quart of apple juice to about 160°F, then dissolve the honey in it, stirring until fully incorporated.
- 2.
Remove from heat and add the remaining apple juice, then allow the mixture to cool to room temperature.
- 3.
Once cooled, transfer to a sanitized fermentation vessel and sprinkle in the yeast nutrient and champagne yeast.
- 4.
If using, add the pectin enzyme and acid blend, then stir gently to mix.
- 5.
Seal the fermentation vessel with an airlock and let it ferment for 1-2 weeks at around 68-72°F, or until bubbling slows significantly.
- 6.
Prepare your chai spice blend by lightly toasting the spices in a dry pan over medium heat for 1-2 minutes to release their essential oils.
- 7.
After the primary fermentation, gently add the chai spice blend and orange slices to the cyser; stir gently to combine.
- 8.
Allow the cyser to undergo secondary fermentation for 2-4 weeks, tasting periodically for desired spice intensity.
- 9.
Once the flavors are balanced, siphon into bottles, leaving sediment behind. Cap and store in a cool, dark place for at least 2 weeks to carbonate.
- 10.
Chill and serve as a warming beverage to share with friends!
