• 4 gallons Apple Juice (from Wild Oats Pateurized only)
  • 7lbs honey (Sue Bee Clover)
  • .7 gallons water (tap)
  • 1/5 Cup Rasins regular
  • 1/5 Golden Rasins
  • 1/8 cup Currants
  • 1 Cinnamon  Stick
  • 1 Vanilla Bean
  • 1/4 cup Crystalized Ginger
  • Juice of one lemon
  • Peel of one Lemon
  • 2t Acid Blend (ID Carlson)
  • 3 t Pectic Enzyme
  • 1t Wine Tanin
  • 5t Yeast Energizer
  • 3 t Yeast Nutrient
  • 5 campden tablets

09/16/06  Dissolved honey in water and heated to 170 deg F.   Added all but Energizer and Nutrient.  Mixed Vigorously.  Sat aside for 24hrs.

  • SG/Brix: 1.095/23
  • Pitched 09/17/06 must @ 70 deg F
  • Second Pitch 09/18/06 must @ 80 deg F 

 09/17/06  Disolved 1 pkg of Red Star Champagne Yeast in a sample of must and stirred.

09/18/06  Observed no yeast avtivity in pail.  Disolved another package of same yeast into must.  Then sat the pail in a warm bath .  Several house later it is bubbling vigorously. Stirred before bed.

09/19/06 bubbling vigorously.  Stirred 2x daily.

09/20/06  Lowered Ph from high 4.4 ph to 3.4-3.6ph by adding nearly 2 oz of acid blend ( I fear I may regret this). Stirred 2x daily.

09/21/06  Bubbling has noticable slowed. SG 1.002.  I racked to the secondary car boy fermentor.  Yeild greater than my 5 gal car boy can hold.  Racked remainder into a plastic juice bottle and appled lid with intent to relieve pressure daily or as needed.



Cyser/Mead gathering sediment.

09/26/2006  It is gathering sediment and it pops a bubble every so often (about 15-20 mins).  It seems to be clarifying from the top down.  I left everything (vanilla, cinnamon and etc) behind with the racking.  I will add some stuff at the next racking.

10/14/06  I racked this again and added Super-Kleer K.C.  If past results are any indicationof future performance, the must will be crystal clear in a couple of days.  Here is a veiw of the must today (keep in mind I had to stir in the finings and thuus stir the sediment up)


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