Oak-Aged Apple Cyser
Experience the rustic charm of traditional cyser with this oak-aged apple mead recipe. Infused with the sweetness of wildflower honey and balanced with nuanced oak flavors from medium-plus toasted cubes, this 5-gallon batch is perfect for sipping on special occasions or sharing with friends. A touch of malic and lactic acids adds crispness, making this cyser a delightful balance of fruity and complex.
ingredients
- 5 gallons unsorbated apple cider
- 6-9 pounds wildflower honey
- 1 oz medium-plus toast French oak cubes
- 1 oz medium-plus toast American oak cubes
- 0.5 oz medium-plus toast Hungarian oak cubes
- 10g Lalvin ICV-D47 yeast
- 12.5g GoFerm
- 10.1g Fermaid O
- 1 Tbsp pectic enzyme
- 2 tsp bentonite
- 1 Tbsp Sparkolloid (optional)
- Malic acid (to taste)
- Lactic acid (to taste)
steps
- 1.
Dissolve 12.5g GoFerm in 250mL water at 110°F and allow to cool to 104°F before sprinkling yeast on top. Let stand for 20 minutes.
- 2.
In a fermenter, mix apple cider and honey, reserving 1 lb for back-sweetening. Add pectic enzyme and oak cubes prior to pitching yeast.
- 3.
After 24 hours, add 2.6g Fermaid O to the must and sprinkle bentonite on top.
- 4.
Allow the mixture to ferment for 10-12 days at 62°F.
- 5.
On Day 18, gently stir the fermentation and cold crash for 72 hours.
- 6.
Adjust acidity on Day 35 by adding malic and lactic acids, starting with 13.7g malic and 5.5mL lactic.
- 7.
On Day 42, sweeten with reserved honey and clarify with Sparkolloid if necessary.
- 8.
Allow aging on oak for at least eight weeks by Day 56.
- 9.
Finally, keg or bottle as desired, serving at 2-3 psi for optimal taste.
