Cherry Apple Sky Cyser
This Cherry Apple Sky Cyser transforms the classic mead-making tradition with luscious apple juice and vibrant cherry puree. The wildflower honey adds depth, while carefully balanced acidity creates a refreshing summer beverage. Perfect for sipping on a warm evening, this homemade cyser will transport your taste buds to sun-kissed orchards.
ingredients
- Apple juice (no preservatives) - 3 quarts
- Honey (wildflower or clover) - 2.25 pounds
- Sweet cherry puree - 8 ounces
- Wine yeast (Lalvin EC-1118 or D47) - 1 packet
- Yeast nutrient - 1 teaspoon
- Pectic enzyme - 0.5 teaspoon
- Acid blend - 0.25 teaspoon
- Wine tannin - 0.125 teaspoon
steps
- 1.
Sanitize all equipment thoroughly.
- 2.
In the primary fermentation vessel, combine apple juice, honey, and cherry puree.
- 3.
Stir until honey is fully dissolved.
- 4.
Add yeast nutrient, pectic enzyme, acid blend, and wine tannin. Stir to combine all ingredients.
- 5.
Check the starting gravity with a hydrometer (target gravity: 1.100 - 1.120).
- 6.
Rehydrate the yeast according to package instructions.
- 7.
Add rehydrated yeast to the must and gently stir to incorporate.
- 8.
Fit the fermentation vessel with an airlock and place it in a dark, temperature-controlled area (ideally between 65°F - 75°F).
- 9.
Allow fermentation to occur for 2-3 weeks, or until bubbling significantly slows.
- 10.
After primary fermentation, siphon the cyser into a secondary fermentation vessel (1-gallon carboy), avoiding sediment.
- 11.
Let it age for 1-3 months, tasting periodically for desired flavor development.
- 12.
When ready, siphon into sanitized bottles and cap or cork.
- 13.
Store in a cool, dark place. Chill before serving, and enjoy your Cherry Apple Sky Cyser!
