Currant Splash Cyser
Experience the vibrant union of tart black currants and sweet apple cider in this Currant Splash Cyser. With its rich color and complex flavors, this delectable beverage is perfect for warm gatherings or cool evenings by the fireplace. The effervescence and balanced sweetness make it a refreshing choice for cider lovers looking for something unique.
ingredients
- 4 quarts fresh apple juice
- 1 pound dried black currants
- 2 pounds honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 packet champagne yeast
- 1 teaspoon yeast nutrient
- 1/2 teaspoon potassium metabisulfite (optional for stabilization)
- Water (for dilution)
steps
- 1.
In a large pot, gently heat the apple juice to about 150°F (65°C) to pasteurize.
- 2.
Remove from heat and dissolve the honey in the warm apple juice until thoroughly mixed.
- 3.
Allow the mixture to cool to room temperature, then transfer to a fermenting vessel.
- 4.
Place the dried black currants in a mesh bag and submerge them in the liquid.
- 5.
Sprinkle the champagne yeast and yeast nutrient into the mixture, sealing the fermenter with an airlock.
- 6.
Ferment for about 1-2 weeks, monitoring the specific gravity until it stabilizes.
- 7.
After fermentation, remove the mesh bag, squeezing out excess juice from the black currants.
- 8.
If desired, add potassium metabisulfite to stabilize the cyser; let settle for a few days.
- 9.
Bottle the cyser and allow it to carbonate for at least 2-3 weeks in a cool, dark place.
- 10.
Chill, serve, and enjoy your refreshing Currant Splash Cyser!
