Beer Forum

I want to try my hands at a cyser or a melomel but I'm not really sure how this works. Can anybody give me a link to a good technique for making mead? I have seen people using red star ... and that sounds crazy to me. HELP ME OUT!

Several pounds of honey, several gallons of cider, bring it up to about 170 F for 15 minutes, cool, throw in some Cote des Blancs yeast or Wyeast 4184 Sweet Mead, set it aside for a couple of months, and voila, cyser.

Internet resources may be lacking but there are a lot of good books available on how to make good ciders and meads. Look up Ben Watson's "Cider Hard and Sweet" and Ken Schramm's "The Compleat Meadmaker" for starters.

You can get fancy with pectic enzyme and sulfite/Campden and sorbate, but I've had better success just doing the heat pasteurization thing at 170 F.

for my first mead I used the mead making guide off of more beer's website. it was written by Shea Comfort who is a badass.

http://morebeer.com/images/file.php?file_id=600

Cheers!

I've always found good information on gotmead.com. Look on youtube or google search Curt Stock...I've watch a couple videos with him making melomels.

Also, search the AHA website and their recipe database.

Got mead.com

You know the BN has podcasts on how to make fermented beverages? Listen to the session with Moonlight Mead/Michael Fairbrother. Nice details in that one.