Sweet ’n Tart Cranberry Cyser
Indulge in the tantalizing flavors of Sweet ’n Tart Cranberry Cyser, where festive cranberries dance harmoniously with luscious honey and rich apple cider. This refreshing mead offers a delightful balance of sweetness and tartness, making it the perfect beverage for gatherings, cozy nights by the fire, or joyous celebrations. Elevate your drink experience with this vibrant brew that captivates the senses.
ingredients
- 3 lbs honey (wildflower or clover)
- 1 gallon apple cider (fresh or store-bought)
- 2 lbs fresh or frozen cranberries
- Water to make up to 5 gallons
- 1 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1 packet wine yeast (such as Lalvin D-47)
steps
- 1.
Prepare the Cranberries: Rinse fresh cranberries or thaw frozen ones. Slightly crush to release the juices.
- 2.
Mix Honey and Cider: In a large pot, combine honey with 1 quart of warm water, stirring until dissolved. Add apple cider and mix well.
- 3.
Combine Ingredients: In a fermentation vessel, add the crushed cranberries and pour in the honey-cider mix. Top with water to reach 5 gallons.
- 4.
Add Enzymes and Nutrients: Stir in pectic enzyme and yeast nutrient, ensuring even distribution throughout the mix.
- 5.
Pitch the Yeast: Allow the mixture to cool to room temperature, then sprinkle the wine yeast over the surface.
- 6.
Fermentation: Cover the vessel with an airlock and let it ferment in a cool, dark place for 4-6 weeks, or until fermentation slows significantly.
- 7.
Racking: Siphon the cyser into a clean secondary vessel, leaving sediment behind to clarify the mead.
- 8.
Aging: Allow the cyser to age for at least 3 months, racking monthly until it is clear.
- 9.
Bottling: If desired, stabilize with potassium sorbate before bottling the Sweet ’n Tart Cranberry Cyser.
- 10.
Enjoy: Let it age in bottles for at least 6 months to develop optimal flavors.
