Big Muddy Cyserº
Experience the crisp taste of autumn with this Honeyed Apple Cyser, a delightful blend of unsweetened apple juice and local honey, fermented with Lalvin ICV D-47. With added citrus zest and a hint of cinnamon, this mead-style beverage captures the essence of seasonal flavors. Perfect for gatherings or quiet evenings, it's a smooth, aromatic drink that's sure to impress.
ingredients
- Apple juice (unsweetened, preservative-free) – 4 gallons
- Honey (preferably local) – 2 lbs
- Any Malted grain (crushed, optional for complexity) – 1 lb
- Lalvin ICV D-47 – 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 as per 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 crushed malted grain and mix thoroughly.
- 5.
Incorporate the yeast nutrient and the packet of Lalvin ICV D-47 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 (about 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.
