#4 Apple, the Lab
An Experimental Cyser, trying out the effects of malolactic fermentation on making cyser more drinkable like a Cider.
Deviations from Base Mead
Section titled “Deviations from Base Mead”This recipe lists only deviations from the Base Mead workflow. Follow the Base Mead procedure and ingredient list, applying the deviations below.
- Juice: Use 15 L of apple juice composed of a mix of hazy (cloudy unfiltered) and clear pressed apple juices.
- Malolactic fermentation: Apply malolactic bacteria during secondary to convert harsh malic acid into softer lactic acid, resulting in a rounder, more drinkable cyser.
Tasting Notes
Section titled “Tasting Notes”Semi-Dry
Where usually Cysers can be quite harsh due to high acidity and relatively high ABV, this is very drinkable. Also allowing for more honey to shine through.
Additional Notes
Section titled “Additional Notes”- Style: Cyser — 14% ABV
- For full stage-by-stage instructions, see the Base Mead recipe in this collection.