Apple juice and honey make a nice simple cyser.
Ingredients:
Yeast was pre-started the morning of November 12 with 3 t yeast starter.
Apple juice came from 19.5 pounds of apples, pressed in 1996 and kept frozen.
November 13, 1997 - Heated honey with apple juice. Added Irish Moss, ascorbic acid, yeast nutrient and gypsum. Cooked at 140 F for 20 minutes. Cooled to 78 F and poured into a carboy. Added cinamon stick and more water. Pitched yeast and topped off water to make 5 gallons. Stirred and stored with a blow-off tube. Changed to a bubble lock some time later.
April 22, 1998 - SG 0.998, racked.
August 26, 1998 - Bottled. SG (of yeasty dregs) 0.996
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