Melomel is a fruit-mead combination, and in Cyser the fruit is specifically apples: an Apple-Honey Fermented Beverage. I used honey from my own hives and apples from my trees. The apples had been pressed to make cider, but the left-over pulp seemed to have a lot of apple umph left, so I added water to it and pressed it again. I used VR21 yeast from an ongoing active cider fermentation process (turning cider into hard cider). This yeast is supposed to conserve more of a fruit’s flavor, and so far I’ve been happy with the results. I started this batch of Cyser on 9/11/16, and bottled it on 11/6/16, ending up with 17 bottles.
- 8.5 quarts second pressing from cider pulp (added 12 quarts water to 30# of pulp – this was too much)
- Added 2 cups of active cider ferment (yeast V21)
- 1 quart dark honey (not quite right)
- 4 quarts water
- 1 rounded teaspoon Irish moss
- Boiled and skimmed off foam. Let cool overnight.
Combined Apple Part and Honey Part, 1 quart water, 2 cups lemonade and 1 table spoon Penszy’s apple pie seasoning.
9/26 – bubbling had stopped but the mixture was cloudy. Added 1 t pectic enzyme and mixed up (pectic enzyme breaks down cell walls, and I hoped it would do that in the floating particulates so they could be eaten by the yeast and then settle, which seemed to happen).
10/23 – Cleared and settled.
Pleasant mild taste (no distinct apple pie or lemon flavor); didn’t seem to have a high alcohol content. No need to age in spite of the honey which was a wonderful and unexpected result.