I took Man Made Meads Apple Cyser recipe as a base for my recipe. I haven't started yet with the recipe. Will do in about a week.
Frozen apples 5,44kg
Sugar 0,24kg/liter
Blueberry syrup 100g for back sweetening (using one that I made a year ago)
Water 13,2-15,1 liters
Apple juice, no additives, 3,79 liters (freezing for two days just in case)
When third of the mead has been fermented (monitoring og-fg) then I'll add the apples.
That'd happen for example if the og would go from 1.1 to 1.066 (correct me if I'm wrong)
1. Add the apple juice to the fermenter.
2. Add the water.
3. If there is now 17 liters of liquids in the fermenter, add 3,63kg sugar.
4. Check the gravity.
5. Add 10 Grams of Lalvin QA23 (I have it in fridge)
6. Add yeast nutrient one teaspoon per 3,79 liters
7. Add 1-1.5 teaspoon of yeast energizer (I'll use my existing bag of diammonium phosfate from Vinoferm Nutrisal)
8. Lock the lid and attach the airlock filled with starsan and water.
9. Wait for 12-24h and add the frozen apples.
10. Take a gravity reading.
11. Add something inside that will push down the apples. Lock the lid.
12. Ferment for three weeks.
13. Transfer to another fermenter (called "secondary"?)
14. Take a gravity reading. If it is 1.00, the fermenting is finished.
15. Taste. If it's dry add some sugar.
16. Add 1/4 teaspoons per 18,9 liters of potassium metabisulfite. (Vinoferm Campden E224 - has C6H7KO2 potassium pyrosulfate and K2S2O5 in it)
17. Add potassium sorbate C6H7KO2 1/2 teaspoons per 3,79 liters.
18. Mix a little bit.
18. Close the lid, possibly dry-hop with Mandaria Bavaria and wait 2-3 weeks.
19. Filter if needed.
20. Taste and measure the right ratio of back sweetening. Add the blueberry syrup and sugar accordingly.
21. Sweeten with the right ratio and mix.
22. Taste again and repeat the sweetening if needed.
23. Take a gravity reading.
23. Attach the lid and airlock back on and see if there is still activity
24. Start kegging and force carbonate or just let it sit still for two weeks. Goal: CO2 2,5 vol
PS.
If my diammonium phosfate (Vinoferm Nutrisal) has been at room temperature for a year, has it gone bad?
If the QA23 has been part of the time in room temperature, does it affect the quality of the result product?
What'd be a good yeast nutrient? Vinoferm Cellvit, Vinoferm Nutrivit, Fermaid K, GO-FERM? Green ones are available at the moment, yellow ones 50-50, Cellvit shouldn't be impossible to get but I'll have to wait for the store to get more of it.
Frozen apples 5,44kg
Sugar 0,24kg/liter
Blueberry syrup 100g for back sweetening (using one that I made a year ago)
Water 13,2-15,1 liters
Apple juice, no additives, 3,79 liters (freezing for two days just in case)
When third of the mead has been fermented (monitoring og-fg) then I'll add the apples.
That'd happen for example if the og would go from 1.1 to 1.066 (correct me if I'm wrong)
1. Add the apple juice to the fermenter.
2. Add the water.
3. If there is now 17 liters of liquids in the fermenter, add 3,63kg sugar.
4. Check the gravity.
5. Add 10 Grams of Lalvin QA23 (I have it in fridge)
6. Add yeast nutrient one teaspoon per 3,79 liters
7. Add 1-1.5 teaspoon of yeast energizer (I'll use my existing bag of diammonium phosfate from Vinoferm Nutrisal)
8. Lock the lid and attach the airlock filled with starsan and water.
9. Wait for 12-24h and add the frozen apples.
10. Take a gravity reading.
11. Add something inside that will push down the apples. Lock the lid.
12. Ferment for three weeks.
13. Transfer to another fermenter (called "secondary"?)
14. Take a gravity reading. If it is 1.00, the fermenting is finished.
15. Taste. If it's dry add some sugar.
16. Add 1/4 teaspoons per 18,9 liters of potassium metabisulfite. (Vinoferm Campden E224 - has C6H7KO2 potassium pyrosulfate and K2S2O5 in it)
17. Add potassium sorbate C6H7KO2 1/2 teaspoons per 3,79 liters.
18. Mix a little bit.
18. Close the lid, possibly dry-hop with Mandaria Bavaria and wait 2-3 weeks.
19. Filter if needed.
20. Taste and measure the right ratio of back sweetening. Add the blueberry syrup and sugar accordingly.
21. Sweeten with the right ratio and mix.
22. Taste again and repeat the sweetening if needed.
23. Take a gravity reading.
23. Attach the lid and airlock back on and see if there is still activity
24. Start kegging and force carbonate or just let it sit still for two weeks. Goal: CO2 2,5 vol
PS.
If my diammonium phosfate (Vinoferm Nutrisal) has been at room temperature for a year, has it gone bad?
If the QA23 has been part of the time in room temperature, does it affect the quality of the result product?
What'd be a good yeast nutrient? Vinoferm Cellvit, Vinoferm Nutrivit, Fermaid K, GO-FERM? Green ones are available at the moment, yellow ones 50-50, Cellvit shouldn't be impossible to get but I'll have to wait for the store to get more of it.
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