5 replies to this topic

[EWW]

We're pressing 2 tons of honeycrisps tomorrow so it's cyser time. This year I'm attempting something a bit different. I have a nice slurry of Trappist high gravity so I'm putting it to good use:10 gallons honeycrisp cider18 pounds honey1 pound dark brown sugar2 pound currants (ground)2 pound dates (ground)3787 slurrySNAno sulfites addedwould you add any spices?

[Genesee Ted]

I would be tempted to, but personally, I would wait until it has cleared before I tinker with spices.

[EWW]

Good advice, but I'm resisting the urge to add some chamomile, orange peel, and corriander to it

[Genesee Ted]

This is a huge mead. If you add spices as delicate as those this early in the process, you certainly risk them aging out.

[armagh]

Great minds...started a batch of cyser two weeks ago using 3787. Eventually it will get racked onto sour cherries. Never had much luck getting Chamomile to stick around through the aging process. Maybe a strong tea added at packaging time would work.

[EWW]

Great minds...started a batch of cyser two weeks ago using 3787. Eventually it will get racked onto sour cherries. Never had much luck getting Chamomile to stick around through the aging process. Maybe a strong tea added at packaging time would work.

indeed...great minds2 tons pressed in 6 hrs with 4 presses and around 20 people. Total yield was somewhere north of 225 gallons. OG was around 1.050 and the honeycrisps had a ph of 3.2. The cider tastes real sweet, but there's acid in there somewhere. One of the presses was a bit too questionable for me and I'm not sure which press my cider was pulled off of so I'll be adding some KMETA.