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Beer Style: Cyser (25A)
Recipe Type: other
Yield: 5 US gallons

Cyser

Description:

Yet another glowing testimonial for kiwi mead! The following was one of the first meads I ever made. After it aged for a year it turned out great. I only found one person who didn't like it and she didn't care for the smell the yeast imparted. I guess the apple juice would make this a cyser and not a melomel but no need to pick at nits. I did manage to strain out 70% of the seeds but in retrospect it wansn't really necessary.

Ingredients:

  • 1 gallon kiwi puree (strained)
  • 2 gallon apple juice
  • 3 gallon water
  • 3 cups cane sugar
  • 6 lb clover honey
  • 6 tsp acid blend
  • 1.5 tsp yeast nutrient
  • 6 campden tabs
  • package champagne yeast

Click to Print Recipe

Procedure:

Mix all ingrediants well. 24 hours after adding campden tablets, add one package of champagne yeast. As the mead's gravity falls to 1.05, add another 3 lbs. of honey. Do this until desired sweetness is reached.

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