Wednesday, December 16, 2009

Batch 5-002: Blackberry Cyser

Today I brewed another batch. It has been sometime since I brewed a melomel and I was thinking about blackberries. Finally, I settled on a blackberry cyser. Here's the recipe:

1 gal clover honey
12 lbs blackberries
Apple juice to 5 gal
5 tsp yeast nutrient
2 1/2 tsp pectin enzyme
1 pkt K1V-1116 (hydrated)

Secondary (planned)
2 vanilla beans

OG: 1.136 (Potential ABV @18%)

I pureed the blackberries in apple juice to create a slurry and added directly to the glass carboy. I have not tried this before but I no longer have a brew bucket so I guess I'll see how it works. The must sure tastes great!


-Safari Bob

Saturday, November 21, 2009

Batch 5-001: Southwestern Cyser

Tonight Nancy and I brewed our first batch together: a southwestern cyser. Here's the recipe:

1 gallon clover honey
3 pints prickly pear nectar
3+ gallon apple juice (to 5 gallon)
2 lbs dark brown sugar
5 tbsp yeast nutrient
2.5 tsp pectin enzyme
1 50gm EC-1118 (hydrated)

Secondary (planned)
4-6 cinnamon sticks
2-4 habenero peppers
2 vanilla beans?

OG: 1.170 (potential ABV: 22.31%)

-Safari Bob

Thursday, November 19, 2009

Prickly Pear Nectar

Yesterday I collected about 5qt (dry) of prickly pears from which to brew a Southwestern Cyser for my next mead. I am not sure if I will do so ever again as I am still pulling fine needles from my hands and legs. Still, tonight I began to process the fruit for brewing.

I knew that I could not boil the fruit because the pectin could set up and I would have a tart jelly, so I instead purchased a blender and began to puree my way through the bag. Soon I had about 1 gallon of prickly pear "gloop". I stuck it in the refrigerator for about 2 hours and the mixture began to separate the solids from the juice.

I strained the mixture twice which resulted in about 2qts (liquid) prickly pear juice. I decided to not rinse the solids because I did not want to thin the final product. Soon I will begin the actual brewing!

-Safari Bob

Wednesday, October 21, 2009

Autumn Hearth Takes Bronze

I just received word that Autumn Hearth, the pumpkin cyser, took 3rd place at the Valhalla - The Meading of Life! Woo Hoo! This mead was entered in the "Other Mead" category described as:

Other Mead (26C) - a honey-based beverage that either combines ingredients from two or more of the other mead sub-categories, or is a mead that does not fit into any other category.

-Safari Bob

Friday, October 16, 2009

Prickly Pear Mead?

I am working on the recipe for my next mead and I have decided to brew a Southwestern-themed elixir. Here in West Texas, one can walk around and pick the fruit from the prickly pear cactus all day. I am still working on the specific recipe but I think that I will incorporate some pepper native to the region as well.

Mmm... Southwest Cactus Mead...

-Safari Bob

Monday, October 12, 2009

Valhalla - The Meading of Life

It has been a while since I posted and for that I apologize. I could give all kinds of excuses but they ring hollow in my ears. So I simply apologize.

I did bottle the Pumpkin Cyser and named it "Autumn Harvest". I am happy with the finished mead and, so far, everyone who has tried it has loved it. So I entered it in the 5th annual Valhalla - The Meading of Life mead contest. I also entered "Black Stone" which is a dry buckwheat traditional.

I am preparing to brew my next mead sometime this week. I will post the recipe here when it is completed.


-Safari Bob