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.
Equipment:
- 4.5 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 ml Yeast nutrints
- 2 Apples (Royal Gala)
- 2 Cinnamon sticks
Instructions:
-
Wash
Wash a demijohn.
-
Sterilize demijohn
Fill the demijohn with water and sterilizer.
-
Wait
Wait 30 minutes.
-
Wash stockpot
Wash the stockpot.
-
Sterilize stockpot
Pour the sterilized water from the demijohn in the stockpot.
-
Wash extra equipment
Wash a spoon, a funnel, a thermometer, a bung and an airlock.
-
Sterilise equipment
Put the equipment in the stockpot with the sterilized water.
-
Wait
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
-
Dissolve honey
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
Fill up with water to desired amount of must.
-
Measure the gravity
Measure the gravity with a hydrometer.
-
Fill the first demijohn
Pour the must(honey water mix) in to the first demijohn.
-
Oxidize the must
Swirl and shake the demijhon to oxidize the must.
-
Yeast instructions
If the yeast package have specific instructions follow them.
-
Add the yeast
Pour the yeast in to the demijohn.
-
Bung with an airlock
But on a bung with an airlock on the demjohn.
-
After 24h degas.
Oxidizing the mead can turn it into vinegar, do not shake, swirl lightly to degas the mead.
-
24h nutrients
After 24h add nutrients.
-
Fermentation
Let it ferment for at least 3 weeks.
-
Measure the gravity.
Measure the gravity with a hydrometer.
-
Clean and sterilize
Clean and sterilize the second demijohn.
-
Secondary demijohn
Rack to second demijohn
-
Apple and cinnamon
Add apple pieces and cinnamon sticks.
-
Rest
Let it rest for 2 weeks.
-
Clean and sterilize
Clean and sterilize the first demijohn.
-
Back to first demijohn
Rack back to the first demijohn
-
Pasteurize
Heat the mead, prefarbly in a water bath, to 60˚c (120˚F) let it be so for 22 minutes to pasteruize it.
-
Cool down
Let the mead cool down
-
Rest
Let it rest for at least 2 weeks.
-
Bottling.
Transfer into bottles.
-
Enjoy,
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
