EASY Apple Cyser Mead | One gallon recipe at 9% ABV
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- Опубліковано 16 лип 2024
- Grocery store friendly recipe: you can make one gallon of simple and delicious apple mead with just a few ingredients and barely any extra gear. It's easy! Let's take a doin' the most approach to simplifying the mead making process while still making something delicious!
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0:00 Intro
1:13 Recipe
2:56 How to make
7:51 Tasting/Conclusion
What is your favorite mead ingredient? Let us know in the comments! 👇
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Great short video.
I would mix the crushed campden tablet(s) and sorbate in a small amount of warm/hot water (half a cup) and stir after adding to mead. As seen in the video the sorbate wasn't fully dissolved when you back sweetened.
What you were seeing there are the binders in the campden tablets that don't really dissolve anyways, and end up in the trub/lees. No problems doing it this way.
How long should fermentation take before racking?
Out of genuine curiosity, is there a particular reason you've got the 2 channels? I was looking for this recipe on Craft A Brew and found you here instead. Im just curious. If you'd rather not go into it, i won't pry.
You make things easy to follow. I did notice (while referencing CAB) that this recipe is different from the one used in the booklet, like the amount of honey used to the backsweetening procedures. Do you have a preference as far as methods utilized?
I like to add the "leftover" apple juice after stabilizing for a little flavor and to take up headspace.
I like to warm it with a little bourbon. :D
@@DointheMostthe apple juice or mead?
@@willgowan3267 the apple juice 😁
I will be starting my first mead this weekend. The next batch will either be your cider recipe or this cyser recipe. Can’t wait to see how these turn out!
Just a side note.
BOOMER!
Brilliant as alwayes
Thanks again!
Lovely recipe!
Thank you! Cheers!
Love the book. Had it for a few months now
Thank you! haha
Adding fermaid could cause volcano if there is lots of co2
Definitely can. I usually do a gentle swirl and then leave it be, even if there's some nutes floating on top.
Hi there - I'd REALLY love to buy this book but I wonder if you have a version with metric measurements? It's a constant annoyance for us Brits (and presumably the rest of Europe) as although it's really easy to convert to metric, it's one of those things you have to keep doing over and over and over, it can really slow down the process! Hopefully you already have a version for metric, if not would you be willing to make one - or let someone else make a different version with metric measurements?
Another problem I find is that when Americans say "one gallon" I am constantly confused if this refers to a US gallon (3.7L), or an Imperial gallon (4.5L)... presumably US gallon but I'm never sure depending on who is saying it!
Also our 1 gallon carboys here in the UK all seem to be bigger! It's a right ball-ache!
I like to refer to this video when asked this question, as it answers it better than I can: ua-cam.com/video/TE8xg3d8dBg/v-deo.htmlsi=FtxrGYPGKDzIpZ-1
Essentially, because ingredients aren't sold in metric here (they're sold in rounded Imperial units), it's easier to make recipes in the way I buy the ingredients so that way there's rarely leftover. If I was to simply convert them, folks across the pond would end up in a pickle trying to buy the ingredients for the same weights. I would basically have to rewrite and test every recipe from scratch for the international market, and that's something I'd have to invest significant time (and subsequent ingredient waste on my end) doing.
@@DointheMost Whilst I totally understand, I wish Adam Ragusea had consulted more with people from other countries who don't speak "Imperial"; his point is excellent but I think it's a bit overplayed. In the UK yes we have pasta sold in 1kg bags (and rice, packaged fruit, etc.) but this isn't true of a LOT of other products. Take honey, it's almost always sold in 340g jars. Last week I bought a jar from a major supermarket that measured 908g! In fact I'm 99% sure we can't buy honey in 500g or 1kg units at all here. In addition we are used to having to do the google conversions ourselves and ending up having to re-factor recipes to avoid wastage. So whilst that might feel wrong for an American, it's quite normal for us.
On the other hand I totally see it from your end - you've made a beautiful book tailor-made to the US audience that works well, and if you whacked the numbers into Google to convert them, you'd end up with a book that isn't as polished and lovely.
One of the things I have struggled with in my early days of mead making has been the feeling that I'm never quite getting the amounts right - to combat this I just weight out 1360g honey, 3780g of water (using scales) and move on with my life - my point being that we Brits get used to having to do this stuff :) It's probably silly being quite so accurate, but it comes from my efforts in baking, where accuracy really does matter.
Looks like I'm going to buy the book and scribble my own notes over it... I'm looking forward to reading it
@@MatSmithLondon Tell ya what, shoot me an email and I’ll send you a copy no charge. 🍻
I wish there wasn't such a difference between US homebrewing and EU homebrewing. It can be a headache managing conversions and scaling. The math when converting pounds per gallon isn't all that complicated, but then it's often for either 1 gallon or 5 gallons, and the glass vessels i can purchase are 5 liter (1.32 gallon) and 25 liter (6.6 gallon), which also makes translating recipes awkward. I'm gonna try to make 3 gallon batches to put into two 5 liter demijohns and 8 gallon batches to put into a 25 liter carboy
Beautiful color!
I already made a Christmas cyser for this year's holidays just before last year's Christmas and it came out a bit strong - 17.5% lol!
It's been in the secondary for a month and a half and I imagine it'll stay in there until at least May or June. Also I want the malolactic fermentation to be definitely done before I stabilize. I'll add the spices only about 3 weeks before the final racking and bottling.
This sounds like a great Idea too, something for the summer! 👍
Btw your mixed berry and hibiscus melomel - the "Viking Blood" is so great and repeatable, it has become a tradition for me! Ever since I saw that video I've been making that every year, in a 5 gallon version. I'm already on the third batch of it. The first one is sadly gone as I had made only a gallon that first time.
Thank you for this feedback! Glad you're liking that VB recipe. Cheers!
I love the idea of Honey Crisp Apple juice; why have I never thought of that?
FWIW honeycrisp can have a plastic flavor that takes a while to age out.
Nice work up for an easy crisp summer cyser. Cheerz.
How do you keep your plastic bottling wand from cracking? One end cracked, so I flipped the ends, and the other end cracked also. The neck of the plastic autosiphon broke also first use. I'm not rough with my equipment, but the plastic just seems to be brittle. I bought a stainless bottling wand but haven't seen a stainless autosiphon. Just bottled 5 one gallon batches of mead. One ea plain, peach, lemon/lime, pineapple, and blueberry. Our neighbors love us. 😊
I don't, unfortunately. I replace my bottling wand probably on an annual basis.
Really Appreciate Your Video , Thanks ! 🐯🤠
For those of y’all Deep in The Heart, HEB sells quarts of honeycrisp apple juice in glass bottles. Pair that with some frozen and thawed apple chunks and pectic enzyme and you’d probably have a badass mead.
This is the way!
I love these videos brother.
Love the book, the community, everything you’ve created.
Where’s my top fan badge? 🥺🥺
Jk, side note, how would pineapple juice work in this instead of apple juice?
How well would this upscale to 5gal. I would like to keg and give 1-1.5 volumes of co2 just to give that refreshing tingle on the palette.
bottling wand and I do not get along, I just let whatever spills, spill instead. Also the autosyphon outer casing is so brittle almost have to buy a new autosyphon every other batch. Any better quality autosyphon you recommend? :)
congrats on the #2 slot!
Is tiger pat sleepin' in today?
Of course!
@@DointheMost classic TP!
@@Funpants94 Just wanted to give everyone a chance to Comment so I could Give EM a 👍. 🐯🤠
i'm counting this as cider arc content
It is!
Buy the book. This is a threat 🔪
😂
First!!!