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

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

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