Minty Apple Cyser
Embrace the essence of summer with this Minty Apple Cyser, a delightful blend of crisp apples, refreshing mint, and honey sweetness. This sparkling mead reimagines the classic Apple Mint Wine, making it the perfect companion for sunny days and gatherings. The herbal notes from fresh mint coupled with the richness of honey create an invigorating drink that's both aromatic and flavorful.
ingredients
- 5 lbs apples (mix of sweet and tart, such as Fuji and Granny Smith)
- 1 cup fresh mint leaves, plus additional for garnish
- 3 lbs honey
- 1 gallon water
- 1 tsp yeast nutrient
- 1 packet champagne yeast
- 1 lemon, juiced
- 1/2 tsp potassium metabisulfite (optional, for stabilization)
steps
- 1.
Thoroughly wash and core the apples, then chop them into small pieces.
- 2.
In a large pot, bring 1 gallon of water to a boil and carefully add the chopped apples.
- 3.
Reduce the heat and simmer for 20 minutes, mashing the apples to extract juices.
- 4.
Remove from heat and let cool to room temperature.
- 5.
Strain the mixture through a fine sieve into a fermentation vessel, discarding the solids.
- 6.
Stir in the honey, lemon juice, and yeast nutrient until fully dissolved.
- 7.
Once the mixture cools below 80°F, add the champagne yeast and seal the vessel with an airlock.
- 8.
Allow fermentation to take place for 1-2 weeks until bubbling slows significantly.
- 9.
During the final days of primary fermentation, gently crush the fresh mint leaves and add them to the vessel.
- 10.
After fermentation, siphon off the cyser, leaving sediment behind, and transfer into a clean glass carboy.
- 11.
If using potassium metabisulfite, add it now to stabilize.
- 12.
Let the cyser age for 1-3 months, then bottle and chill for a refreshing sip, garnishing with additional mint leaves if desired.
