Top Bar Hive Cyser
Experience the essence of autumn with this exquisite Top Bar Hive Cyser, a harmonious blend of freshly pressed apples and golden local honey. Infused with floral notes, this mead captures the warmth of cozy gatherings, making it ideal for toasting special occasions or savoring by the fireplace. With its natural sweetness and aromatic bouquet, this Cyser is a celebration in every sip.
ingredients
- 5 lbs fresh apples (Granny Smith or Honeycrisp)
- 1 cup local honey
- 1 gallon spring water
- 1/4 teaspoon yeast nutrient
- 1/2 teaspoon pectic enzyme
- 1 packet mead yeast (such as Lalvin D47)
- 1/2 teaspoon potassium metabisulfite (optional, for sanitation)
steps
- 1.
Wash the apples thoroughly, core, and chop them into small pieces.
- 2.
In a large pot, combine the chopped apples and spring water. Heat gently to dissolve honey, avoiding boiling.
- 3.
Remove from heat and let the mixture cool to room temperature.
- 4.
Stir in local honey, yeast nutrient, and pectic enzyme thoroughly.
- 5.
Once cooled, pour the mixture into a fermentation vessel, leaving some space at the top.
- 6.
Sprinkle mead yeast over the apple mixture and seal the vessel with an airlock.
- 7.
Place the fermentation vessel in a cool, dark location (around 65-75°F) for 1-2 weeks, until fermentation slows significantly.
- 8.
After fermentation is complete, siphon the mead into a cleaned carboy, avoiding sediment.
- 9.
Allow the mead to age for 3-6 months, tasting periodically for flavor development.
- 10.
When satisfied with the flavor, siphon again into bottles, seal, and store.
- 11.
Enjoy chilled or at room temperature!
