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
2-part Clearing Agent
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:
Thus: %ABV = ((1120 - 1030) + 0.5) / 7.46 = Approximately 12% alcohol.
Sources for ingredients:
Edited by SCOTTinLHC, 29 October 2009 - 09:58 AM.