Mixing Mead and Cider

[MjKozz]

Hi,
Please don't hate me for asking this, but is it possible to mix a mead with a cider after the 1st fermentation? I have a choc-cherry mead that's at 1.080, and a hard cider that's pretty dry - white wine dry @ 0.990. I was planning to backsweeten the cider and rack the mead later, but after reading about backsweetening cider with juice, I'm wondering about adding the mead to the cider along with a 8oz of honey.
Now, I'm new to all this, and trying to learn the ropes, so please don't attack me for trying to work this out based on what I'm reading - which is alot!!
Thanks in advance
Mjkozz

 

[Maylar]

Is the mead still fermenting?

 

[MjKozz]

Hi Dave,
The mead is fermenting, but it's extremely low activity. I actually used Fleischmans' yeast because it was my first time, but I"ve since been reading, and yesterday I purchased a 10pk of 71B, and a 5pk of Red Star Sampler from Amazon (Red, Yellow, Blue, Green and Burgundy color pack).

 

[Foothiller]

It is not unusual to blend meads, ciders, etc. even after fermentation, as homebrew. In fact, that can add complexity. (Commercial blending legally may need to happen before fermentation is fully complete.)

 

[MjKozz]

Thanks for the info. Now, if I were to do this, would it be wise to stabilize whatever yeast may be left over in either concoction? And wouldn't this be called a Cyzer at this point?

 

[Foothiller]

Yes, it’s always a good idea to stabilize once fermentation is done (in an appropriate amount, not excessively), among other things to discourage oxidation. I once blended a wine that I had made a few years before, which was sweet because the ABV had reached its yeast’s limit, with a mead that was a few months old but not stabilized, and the blend started again because it had sugar to ferment and the mead’s yeast could work again. Cyser would be an appropriate description for your result.

 

[MjKozz]

Yes, it’s always a good idea to stabilize once fermentation is done (in an appropriate amount, not excessively), among other things to discourage oxidation. I once blended a wine that I had made a few years before, which was sweet because the ABV had reached its yeast’s limit, with a mead that was a few months old but not stabilized, and the blend started again because it had sugar to ferment and the mead’s yeast could work again. Cyser would be an appropriate description for your result.

Thanks to all you and your help! I'm getting my Potassium Sorbate and Yeast Nutrient this morning, and also some Pectic enzyme for two more projects tomorrow - peach mead and blueberry mead.
I'm going to put together a proper list, so all info is there when I ask questions. Thanks again!