With Rosh Hashanah fast approaching my wife and I are thinking about making a cyser that we can put down to drink at next year's Rosh Hashanah.
I've been home brewing for a few years but I've never made a mead, cider or wine.
I'm going for a base of about 4 gallons of cider from a local orchard (im from new England) and about 5 pounds of honey. I think this will give me the OG I'm looking for. There are a few recipes I've seen that look decent but does any one have any recommendations?
I'm hoping to avoid any common pitfalls if anyone has any advice. Is pectinase used to clear up the cloudiness of cider or is that naturally cleared up? The staggered nutrients from the faq, is that the best way even when not a traditional mead? I am PETRIFIED of this no heat thing... what about the stuff in the cider, water and additives? I know the honey is fine but all that other stuff has baddies in it? Need to pasturize?
Help help!
I've been home brewing for a few years but I've never made a mead, cider or wine.
I'm going for a base of about 4 gallons of cider from a local orchard (im from new England) and about 5 pounds of honey. I think this will give me the OG I'm looking for. There are a few recipes I've seen that look decent but does any one have any recommendations?
I'm hoping to avoid any common pitfalls if anyone has any advice. Is pectinase used to clear up the cloudiness of cider or is that naturally cleared up? The staggered nutrients from the faq, is that the best way even when not a traditional mead? I am PETRIFIED of this no heat thing... what about the stuff in the cider, water and additives? I know the honey is fine but all that other stuff has baddies in it? Need to pasturize?
Help help!