|8 hours after pitching.|
|7 ounces of chopped dates.|
Luckily the goblet was half full and I was blown away by the quality and crafstmanship of the meads that I had a chance to drink. I was surprised by the range of ingredients and the ways that they were incorporated. Berries, spices, herbs and a variety of other additions accentuated the beauty of honey in liquid form and snapped me out of whatever malaise was keeping me from making my cyser. So yesterday I went ahead and put everything together. This is my first cyser, so I played it relatively safe and borrowed heavily from Ken Schramm's Falls' Bounty Cyser recipe in The Compleat Meadmaker. The result was Calyx Cyser:
Informed by Ken Schramm's Fall's Bounty Cyser in the Compleat Meadmaker.
|3 gallons||Juice - Apple Cider|
|0.75 pounds||Brown Sugar, Dark|
|0.40 pounds||Fruit - Dates, pureed|
|6.20 pounds||Honey - Orange Blossom|
|Total Boil Time:||0 minutes|
|Manufacturer:||Lallemand - Lalvin|
San Diego, CA
No heat method. Mixed honey and brown sugar into the apple cider. Chopped the dates and added them to the carboy.
1. During yeast rehydration: 5 grams of Go Ferm
2. When visible signs of fermentation are evident: .75 tsp Fermaid K; .75 tsp of DAP (+ aeration)
3. Roughly one week later: .5 tsp of Fermaid K; .5 tsp of DAP
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