#10 Brapple

100% Brett Apple Cyser with Malolactic bacteria added. Very deep, dry and complex Cyser, soft without much fruit, but also not too sour.

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.
• Yeast: Ferment with 100% Brettanomyces (no Kveik) for a deep, funky, farmhouse character.
• Malolactic fermentation: Apply malolactic bacteria to soften acidity and round out the Brett character.

Tasting Notes

Dry

Very farmhouse, blue cheese, goat cheese. Deep and complex, soft without much fruit but also not too sour.

Additional Notes

• Style: Cyser — 12% ABV
• For full stage-by-stage instructions, see the Base Mead recipe in this collection.