6-004: Hard Apple Habañero Cider

I had a busy day today in the mead! First, I finally bottled 4-008 (chocolate mead) even though I brewed it back on 25 November 2008. This mead still has not cleared like I want it to (in fact I can see no difference in over a year) but I needed the carboy. So it will clear in the bottle, I suppose, even though it is now quite tasty. I have tried every thing but magnets to get it to clear and I finally ran out of patience.

I also racked 6-003 (hard cider) as it is time. This is my first attempt at hard cider so I do not know whether this quick fermentation is normal or not. It sure is tasty, however (OG: 1.050; SG: 1.000; ABV: 6.7%). If it keeps up its current rate, I should be able to bottle soon.

Finally, I brewed another batch of hard cider. This time I hope to have a more spicy cider for next summer. Here is the recipe:

6-004

• 5 gal apple cider (mixed; no preservatives)


• 5 tsp yeast nutrient


• 3 tsp pectin enzyme


• 1 pkt Red Star Pasteur Champagne yeast


• OG: 1.050

Secondary

• 2 habañero peppers (quartered)


• 2-4 cinnamon sticks (crushed)

Wassail!

-Safari Bob

Chocolate Mead

Tonight, I brewed my first chocolate mead. I have been looking at a few recipes and decided to go for it! The aging process may be the biggest hurdle but here is the recipe:

Batch 4-008
12 lbs Clover Honey
24 oz Nestle Cocoa
2 Lemons
5 tsp Yeast Nutrient
3+ gal Distilled Water
1 pk EC-1118 (hydrated)

Step #1: Boil 1 gal water, add 24 oz Nestles Coca and stir until dissolved; remove from heat

Step #2: Add honey to soften, stir until uniform

Step #3: Add 2 gal water, juice of lemons and yeast nutrient to carboy

Step #4: Add must to carboy

Step #5: Hydrate yeast and add to carboy; add airlock

OG: 1.112 (corrected); Potential ABV: 14.9%

-Safari Bob

Pumpkin Cyser Update

I racked the Pumpkin Cyser yesterday and discovered about 2" of lees in the bottom of the carboy. I also added 4 cinnamon sticks and a whole vanilla bean to the secondary. SG: 1.022.

Also, I am contemplating a new mead project: a chocolate mead. From what I read, the chocolate takes a longer time to age because of "oils" contained in the coca. I can find nothing more specific about this but most agree that the finished product is worth the wait. I hope to have a viable recipe by next weekend.

In addition, I bottled a traditional mead made from blackberry honey. I will post the finished stats soon.

-Safari Bob