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



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.


  • 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


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.