Floating on the Big Muddy Cyser
Dive into the essence of the river with Floating on the Big Muddy Cyser, an enchanting blend of fresh apple juice and local honey. This vibrant brew is enhanced with zesty citrus and warm spices, making it a captivating drink for gatherings. Let the flavors intertwine in a delightful fermentation process, creating a one-of-a-kind beverage that celebrates nature’s bounty.
ingredients
- Apple juice (unsweetened, preservative-free) – 4 gallons
- Honey (preferably local) – 2 lbs
- Malted grain (crushed, optional for complexity) – 1 lb
- Champagne yeast or mead yeast – 1 packet
- Orange zest – 2 oranges
- Lemon zest – 2 lemons
- Yeast nutrient – 1 tsp
- Cinnamon stick (optional, for warmth) – 1
- Campden tablets – As per package instructions
steps
- 1.
Sanitize all equipment using Campden tablets according to package instructions.
- 2.
In a large pot, gently heat half of the apple juice and dissolve the honey completely, then allow the mixture to cool.
- 3.
Transfer the cooled mixture to a sanitized fermenter and stir in the remaining apple juice.
- 4.
If using, add the crushed malted grain and mix thoroughly.
- 5.
Incorporate the yeast nutrient and the packet of yeast into the mixture.
- 6.
Optionally, add a cinnamon stick for additional flavor complexity.
- 7.
Seal the fermenter with an airlock and place it in a cool, dark spot for primary fermentation (around 2-4 weeks).
- 8.
After primary fermentation is complete, transfer the cyser to a secondary fermentation vessel.
- 9.
Add the zests of orange and lemon to the secondary and allow it to infuse for 1-2 weeks.
- 10.
Once infused, bottle the cyser; if carbonation is desired, let it carbonate naturally for 1-2 weeks, or refrigerate immediately for a still beverage.