I made a 3 gallon batch of this Cyser (Apple Melomel Mead) and it was very good! Not to strong. It was well received at a party I took it to. Finishes about 1.020 so there is a slight sweetness to it.
Cheers
Preston
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BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: In Cyser II
Brewer: Preston Brown
Style: Cyser (Apple Melomel)
TYPE: All Grain
Taste: (35.0) Finishes dry with a slight hint of spice. Very mild and tasty
Recipe Specifications
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Batch Size: 5.25 gal
Boil Size: 0.0 gal
Estimated OG: 1.085 SG
Estimated Color: 2.8 SRM
Estimated IBU: 0.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 20 Minutes
Ingredients:
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Amount Item Type % or IBU
4.00 gal Apple Juice (Boil 5.0 min) Misc
4.00 tsp Yeast Nutrient (Primary 0.0 days) Misc
5.00 items Cinnamon Stick (Boil 5.0 min) Misc
5.00 items Clove (Boil 5.0 min) Misc
5.00 tsp Nutmeg (Boil 5.0 min) Misc
13 lbs Honey (1.0 SRM) Sugar 100.00 %
2 Pkgs Pasteur Champagne (Red Star #-) Yeast-Champagne
Notes:
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Make a Yeast starter by adding two packages of yeast, Wine Yeast Nutrient, and 1 quart apple let this go for 1 day or until active fermentation has started. Warm the Honey, Cinnamon, Cloves, Nutmeg, and Apple Juice to 160 Deg F for 20 min. Cool and add to fermenter. Add Apple Juice to = 5 Gallons and yeast starter
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