Racking Cane is Broken

Currently, I have three batches clearing (a chocolate, the southwestern cyser, and the blackberry cyser) and I need to rack the cysers. So I go and get ready only to break the racking cane in the syphon. This is the third cane that has broken in the last 18 mos. Does anyone out there know of a more sturdy syphon set with filter?

I think I shall have a horn of the Root Beer Mead, a pipe of HS-3, and grouse about how "nowadays they just don't make 'em like they used to!"

Wassail!

-Safari Bob

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:

5-002
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!

Wassail!

-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