Friday, November 28, 2008
Brewing Up Some Cyser
Today my wife and I created another version of mead - a cider and mead combination known as cyser. Basically, we took two gallons of apple cider, 4 lbs of honey, 1/2 lb of demerara sugar, and heated them up. Once the must cooled off, we poured it into the fermenter and added some yeast. Now we wait - probably until next Thanksgiving. Sure, it will have fermented long before then, but aging is important for mead. It helps mellow out the flavors. The yeast are busy doing their thing - eating sugar, making alcohol. What a perfect pet!