Yeast and fermentation for Mead26/12/2017
Polish mead – Półtorak28/12/2017
One of the more well-known styles of mead – the cyser is a simple way of adding a great taste to your mead.
through the use of apple, pressed, juiced or even as added fruit in the must, the mead takes on a whole new flavor.
Cyser across the world
We find this type of mead all over the world. The distribution between water apple juice or nectar, to that of the honey, varies, but wherever mankind has figured out to ferment apples and how to ferment water/honey, a successful mix has always followed shortly.
( no archeological source on this, only logical deduction)
The mixology of Cysers
We find the apple/honey mix often ( but absolutely not exclusively ) in the following variables:
- Honey / Water/apple juice
A certain distribution, according to the desired flavor, of honey, juice and topped off with water, to gain a certain flavor strength
- Honey / apple juice / Apple nectar
A mix of honey and pure apple juice of apple nectar. This is more a unique manner of making this mead, and also far more expensive, thus adding to the uniqueness of the finished product.
- Honey / water / apple pieces
In this mix, the apples can be added in primary or in secondary, either to ferment with the brew or in secondary, where the alcohol helps extract flavor and character. Both methods have their pro’s and con’s, and both methods produce their own characteristic result.
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