Wed Nov 27, 2013 4:19 am
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.
Dave
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)
