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Brewed: November 13, 1997 Bottled: August 26, 1998 Apple juice and honey make a nice simple cyser.
Yeast was pre-started the morning of November 12 with 3 t yeast starter.
Apple juice came from 19.5 pounds of apples, pressed in 1996 and kept frozen.
Heated honey with apple juice. Added Irish Moss, ascorbic acid, yeast nutrient and gypsum. Cooked at 140 F for 20 minutes. Cooled to 78 F and poured into a carboy. Added cinamon stick and more water. Pitched yeast and topped off water to make 5 gallons. Stirred and stored with a blow-off tube. Changed to a bubble lock some time later.
April 22, 1998 - SG 0.998, racked.
August 26, 1998 - Bottled. SG (of yeasty dregs) 0.996
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