Bearded Tree Cyser
Embrace the flavors of fall with this Honey-Infused Cyser Mead, a delightful fusion of fresh apples and flower-sweet local honey. This mead captures the essence of the harvest, offering a warm, aromatic sip perfect for gatherings or cozy evenings by the fire. Experience the rich sweetness and floral notes that only nature can provide.
ingredients
- 5 lbs fresh apples (Granny Smith or Honeycrisp)
- 2 cups local honey
- 1 gallon spring water
- 1/4 teaspoon yeast nutrient
- 1/2 teaspoon pectic enzyme
- 1 packet mead yeast (such as Lalvin D-47)
- 1/2 teaspoon potassium metabisulfite (optional, for sanitation)
steps
- 1.
Wash the apples thoroughly, core them, and chop them into small pieces.
- 2.
In a large pot, combine the chopped apples and spring water, then heat gently to extract flavors without boiling.
- 3.
Once heated, remove from heat and allow to cool to room temperature.
- 4.
Stir in the local honey, yeast nutrient, and pectic enzyme, mixing well until fully dissolved.
- 5.
Pour the apple-honey mixture into a sanitized fermentation vessel, leaving some headspace at the top.
- 6.
Sprinkle the mead yeast over the surface and seal the vessel with an airlock.
- 7.
Move the fermentation vessel to a cool, dark location (around 65-75°F) for 1-2 weeks, or until fermentation slows.
- 8.
After primary fermentation is complete, siphon the mead into a cleaned carboy, being careful to avoid sediment.
- 9.
Allow the mead to age for 3-6 months, tasting occasionally to monitor flavor development.
- 10.
When the desired flavor is achieved, siphon into bottles and seal. Serve chilled or at room temperature.
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