Cinnamon and apple mead recipe
A simple cinnamon and apple flavored mead recipe. Perfect for Christmas. Traditionally a spice flavored mead is called Metheglin and an apple flavored mead is called Cyser. The combination of the flavors from this two types of mead is a perfect match.
Required equipment:
- 4.5-5 l Demijohn x 2
- 5 l stockpot
- Hydrometer
- Thermometer
- Bung
- Airlock
- Funnel
- Spoons
- Siphon
I used yeast Lalvin ICV-D47 from Lallemand and vwp sterilizer.
https://shop.humle.se/jast/vinjast/torr/icv-d-47-vinjast-5-g
Ingredients:
- 3,5 l Water
- 1,5 kg Honey
- 5 g Yeast
- 2 Apples (Royal Gala)
- 2 Cinnamon sticks
Instructions:
Wash a demijohn.
Fill the demijohn with water and sterilizer.
Wait 30 minutes.
Wash the stockpot.
Pour the sterilized water from the demijohn in the stockpot.
Wash a spoon, a funnel, a thermometer, a bung and an airlock.
Put the equipment in the stockpot with the sterilized water.
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
Dissolve the honey with 2,5 l new fresh spring water in the stockpot. If nessesary heat the water to a max ~32°C to dissolve the honey completely.
Fill up with water to desired amount of must.
Measure the gravity with a hydrometer.
Pour the must(honey water mix) in to the first demijohn.
Swirl and shake the demijhon to oxidize the must.
If the yeast package have specific instructions follow them.
Pour the yeast in to the demijohn.
But on a bung with an airlock on the demjohn.
Oxidizing the mead can turn it into vinegar, do not shake, swirl lightly to degas the mead.
After 24h add nutrients.
Let it ferment for at least 3 weeks.
Measure the gravity with a hydrometer.
Clean and sterilize the second demijohn.
Rack to second demijohn
Add flavours like spices and fruits.
Let it rest for 2 weeks.
Clean and sterilize the first demijohn.
Rack back to the first demijohn
Heat the mead, prefarbly in a water bath, to 60˚c (120˚F) let it be so for 22 minutes to pasteruize it.
Let the mead cool down
Let it rest for at least 2 weeks.
Transfer into bottles.
Drink, enjoy and scold in the company of good friends!
To calculate the ABV you can use the formula:
(OG - FG) / 7.5 = ABV
OG : Original °Öchsle
FG : Final °Öchsle
After 4 weeks of fermentation my result: (10 - 0) / 7.5 = 14 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
After 4 weeks of fermentation my result: (1.10 - 1.000) x 131 = 13.1 ABV
21-08-24 Prime fermentation
22-08-24 Swirl and added nutrients
23-08-24 Swirl and added nutrients
15-09-24 Second demijohn
17-09-24 Added apple pieces
23-09-24 Back to first demijohn
23-09-24 Added Cinnamon sticks
03-10-24 Back to second demijohn and pasteurized
19-10-24 Bottled
