Typically when someone says “homebrewed projects”, most people think gadgets. Not all homebrewed projects have to be a fabrication project. Sometimes it applies to a special brew session or maybe one of those esoteric special occasion brews that will find its way into a refrigerator belonging to someone else.
This past week I put together one such project myself. My first attempt at a cyser. That’s a mead sub style that combines honey and apples. Much the same as a braggot (another mead style) is a combination of malt (beer) and honey. Or a melomel, which is fruit and honey. You get the idea. Those who make mead already know all these styles and the rest as well.
Inspired by a friend in Grand Island who researched this recipe to exhaustion, I thought I would do this crazy thing and try making an apple butter cyser. What a list of ingredients this charmer has. I used five gallons of Musselman’s apple cider, ten pounds of clover honey, five pounds of muscovado sugar, two pounds of dry malt extract and of course a large jar of its namesake, apple butter.
For good measure, I also tossed in nine whole cloves, fifteen sticks of cassia bark cinnamon and a pinch of nutmeg. When I transfer this thing of beauty to the secondary, I’ll run it onto two pounds of golden raisins. Crazy, huh?
Oh by the way; I used the Wyeast 4347 Eau De Vie (water of life) strain in a 40 ounce starter, along with plenty of nutrient. Most of that in the form of diammonium phosphate (DAP). Most of that in the must itself.
It is fermenting most merrily as of this writing. I give the fermenter a hug each day and wait patiently for this pot of gold to develop.
I wonder what I should name it? Any ideas?
What’s your homebrewed project?