2 replies to this topic

[SCOTTinLHC]

One of the other members suggested I should post the recipe for this one, so here it is:

Apple Pie Mead / Melomel / Cyser

Honey - 15#
Water - 3 gal
Apple Juice / Cider (No Preservative variety) - 1 gal + 6 Cups
2lbs Mixed Apples

8g 71B-1122 Dry Wine Yeast
10g Go-Ferm Yeast Nutrient
Pectolase Enzyme
2-part Clearing Agent

25 Cloves
5 Vanilla Beans
1 Tsp Nutmeg

Forgive me if the format's 'correct' or my procedures are 'not' the way to do it:

Boiled 3Cups of Apple Juice until pasteurized. Cooled & pitched yeast & nutrient. Waited until yeast was very happy, foamy & then added to the Honey, Water & 1Gal Apple Juice. Fermented as normal.

At 1 month, transferred to secondary fermentation. Peeled & cored & chopped apples to maximize surface area. Boiled 3Cups Applejuice with Apples to soften & start breaking down everything. Added spices while still hot.*
Cooled & added Pectolase. Waited 2.5hrs, then added to 2nd Ferm.

Set aside to work & sit & clarify. For 10 mos.

Xferred (and strained out any apple chunks) to 3rd tank for further clarification and bottling.** Added Clearing Agent & let it sit 2 more days, then bottled as-is, avoiding trivial settling @ the bottom. Did not Sulfite, etc., but am watching it carefully.


*MY procedure: Split Vanilla beans, scraped insides & set this aside. Blended pods & cloves & nutmeg in a bit of water. Added Vanilla scrapings @ the end of the blend. Added this to apples & juice combo.

**Asked on the board, but most people recommended Potassium Sorbate & MetabiSuphite to kill the yeast. I was unhappy with the flavor produced by these in past experiments, so opted to go a different way. I settled the Mead a 3rd time, using the 2-part clearing agent, then bottled. The mead was approx. 12% alcohol, so I doubt I'll have any 'bottle bombs', but I put 1 Gallon into a Clear Glass bottle so that I can watch it.

Oh- Almost Forgot:
OG: 1.120
FG: 1.030

Thus: %ABV = ((1120 - 1030) + 0.5) / 7.46 = Approximately 12% alcohol.


Sources for ingredients:
httpss://morebeer.com...w_product/16453
httpss://morebeer.com...10/Go-Ferm_10_g
https://www.brewhaus...rt-P851C91.aspx

Edited by SCOTTinLHC, 29 October 2009 - 09:58 AM.

[wengared]

I would like to ask if 25 cloves is a correct amount?

One of the other members suggested I should post the recipe for this one, so here it is:

Apple Pie Mead / Melomel / Cyser

Honey - 15#
Water - 3 gal
Apple Juice / Cider (No Preservative variety) - 1 gal + 6 Cups
2lbs Mixed Apples

8g 71B-1122 Dry Wine Yeast
10g Go-Ferm Yeast Nutrient
Pectolase Enzyme
2-part Clearing Agent

25 Cloves
5 Vanilla Beans
1 Tsp Nutmeg

Forgive me if the format's 'correct' or my procedures are 'not' the way to do it:

Boiled 3Cups of Apple Juice until pasteurized. Cooled & pitched yeast & nutrient. Waited until yeast was very happy, foamy & then added to the Honey, Water & 1Gal Apple Juice. Fermented as normal.

At 1 month, transferred to secondary fermentation. Peeled & cored & chopped apples to maximize surface area. Boiled 3Cups Applejuice with Apples to soften & start breaking down everything. Added spices while still hot.*
Cooled & added Pectolase. Waited 2.5hrs, then added to 2nd Ferm.

Set aside to work & sit & clarify. For 10 mos.

Xferred (and strained out any apple chunks) to 3rd tank for further clarification and bottling.** Added Clearing Agent & let it sit 2 more days, then bottled as-is, avoiding trivial settling @ the bottom. Did not Sulfite, etc., but am watching it carefully.


*MY procedure: Split Vanilla beans, scraped insides & set this aside. Blended pods & cloves & nutmeg in a bit of water. Added Vanilla scrapings @ the end of the blend. Added this to apples & juice combo.

**Asked on the board, but most people recommended Potassium Sorbate & MetabiSuphite to kill the yeast. I was unhappy with the flavor produced by these in past experiments, so opted to go a different way. I settled the Mead a 3rd time, using the 2-part clearing agent, then bottled. The mead was approx. 12% alcohol, so I doubt I'll have any 'bottle bombs', but I put 1 Gallon into a Clear Glass bottle so that I can watch it.

Oh- Almost Forgot:
OG: 1.120
FG: 1.030

Thus: %ABV = ((1120 - 1030) + 0.5) / 7.46 = Approximately 12% alcohol.


Sources for ingredients:
httpss://morebeer.com...w_product/16453
httpss://morebeer.com...10/Go-Ferm_10_g
https://www.brewhaus...rt-P851C91.aspx

[SCOTTinLHC]

I would like to ask if 25 cloves is a correct amount?

Well, it's what *I* used. Remember, all the spices were ground / blended, so everything was in contact w/the wine. Scott