This is a redemption arc, the last time I attempted a cyser I used local cider and did not pay enough attention to the Potasium Sorbate in the ingredients list. Seeing as how that’s one of the the exact perservatives I use to stabilizie mead it was doomed to fail. Not anymore i’m just going to use Motts.

Ingredients

(scaled down from 5 gallons)

• 1 & 1/4 lbs. raw, local honey
• 1 gallons organic apple cider (freshly pressed is best, if available) DO NOT USE CIDER WITH PRESERVATIVES, Motts Natural has no preservaitves
• 1/2 lbs. organic brown sugar
• 2/3 organic cinnamon sticks
• 1/2 tsp. organic whole allspice berries
• 1/4 tsp. organic ginger root
• 1/4 tsp. organic whole cardamom pods
• 1/4 tsp. organic whole cloves
• 1/4 organic whole nutmeg
• 1/8 tsp. organic black peppercorns

Recipe

1. Sanitize equipment using Star-San
2. Add all the spices to brew bag
3. Boil the apple juice, sugar and brew bag in a stock pot for 10 min
4. Simmer for 10 min, remove brew bag (official recipe neglects to mention this)
5. Allow mix to cool to 120 deg F
6. Add to fermenting vessle.
7. Add honey and stir
8. Allow to cool to 65 deg F
9. Add Fermaid-O to the fermenter, use the Tosna calculator for further nutrient additions.
10. Pitch yeast according to the package with the addition of Go-Ferm and add to the fermenter
11. Top with apple juice until there’s a reasonable amount of room left for the fermentation (take initial gravity reading)
12. Seal using a sanitizer filled airlock and set in a cool dark place
13. After fermentation Stabilize, Backsweeten the mead according the the process in Resources

Batches

• 3/29/25 - First(?) Attempt: Link