Homebrew #004
This is my second cyser. For this apple mead I juiced 14 honeycrisp apples from Marker Miller Orchards out of Winchester, VA. I put both the juiced apple and the remaining pulp in the batch. I’m hoping the skin will add some good flavor to the mead. Pectic enzyme was added to clear the mead due to all the skin. On secondary fermentation I plan to backsweeten the mead with frozen apple concentrate to make it less dry and give it plenty of apple flavor.
1 Gallon Recipe:
- 3 lbs orange blossom honey
Dutch Gold Honey - 14 juiced honeycrisp applesMarker Miller Orchards
- Lalvin D47 yeast
- 1 tsp yeast nutrient (to be staggered over the next 3 days)
- 2 sticks of cinnamon
- boiled store bought spring water, filled up to the shoulder of the one gallon jug
Original gravity: 1.11
