Beer Forum

I had a sweet mead smack pack in the fridge, so I got 5 gallons of apple juice and poured the sucker in. I did however, boil some yeast nutrient in about a quart of the juice. Not sure what to expect, but I think I am going to transfer onto some sort of berry mix and see what happens!
It took all of 10 minutes to do!
I hope it is drinkable.

snowcapt wrote:I had a sweet mead smack pack in the fridge, so I got 5 gallons of apple juice and poured the sucker in. I did however, boil some yeast nutrient in about a quart of the juice. Not sure what to expect, but I think I am going to transfer onto some sort of berry mix and see what happens!
It took all of 10 minutes to do!
I hope it is drinkable.

Hey bro, that's how I do it. Don't need to screw with wild yeasts and such. I've got a batch done with frozen extract going (a first) with raspberry puree added, should be between 7-8%.

I have an incredible spiced cider (cinnamon, nutmeg, cloves) on tap right now that was made with sweet mead yeast. This was the first yeast I ever used on cider that let the apple taste and aroma remain. I don't think I will ever go back to any other yeast for cider.

Wayne

How long did it go before you kegged it? Do the flavor characteristics swing like those of beer?
Also, have you tried to stick anything else in cider?

...you stick anything else ins ide her?

I named mine "Bugeater Come on in Cider".

Wayne

Bugeater wrote:I have an incredible spiced cider (cinnamon, nutmeg, cloves) on tap right now that was made with sweet mead yeast. This was the first yeast I ever used on cider that let the apple taste and aroma remain. I don't think I will ever go back to any other yeast for cider.

Wayne

I saw on the other thread you used the Wyeast Sweet Mead yeast, have you ever used the WLP Sweet Mead? I generally do dry ciders (have a Raspberry version finishing out), but am always willing to play around with other formulations.

I was thinking of calling mine, "Snowcapt's Jacket"
Broken Cider
in honor of my first born and my wife