Excellent 2016 Cyser Melomel Recipe

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.

RECIPE

Apple Part:

  • 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)

Honey Part:

  • 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.

 

Thanks!