More Racking Fun

Today I received in the mail a new Auto-Siphon, stainless steel racking cane, and stainless steel mesh screen. My old racking cane was cheap plastic and quickly broke after my last racking adventure. So today I got to work.

I have two batches that needed racking and I was afraid that they might have been on the lees too long: the southwestern cyser and the blackberry melomel. Both have begun to clear and I still had not racked. Luckily, they both taste good for their age.

Batch 5-001 is a southwestern cyser made with prickly pear fruit and apple cider. It has a bright purple color and has thick legs. I added 2 habenero peppers and took a reading. OG: 1.170; SG: 1.012; ABV: 21.1%! This mead is sweet and sour with no hint of rocket fuel (despite the high AV). This one is coming along nicely.

Batch 5-002 is a blackberry melomel that has a slight pinkish hue in the carboy but a bright yellow cast in the glass. I added 2 vanilla beans and took a reading. OG: 1.136; SG: 0.996; ABV: 18.7%. This mead has some slight sweetness with definite hints of blackberry and apples with a noticeable alcohol burn. Hopefully it will age out and the vanilla should give softness to the pallet.

In another couple of months I should be bottling. Time to work on the next recipe!

-Safari Bob

Batch 5-001: Southwestern Cyser

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

5-001
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

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

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