The following beer recipe is featured in the May/June 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Shmuel Naky shares this recipe for a sparkling, dry cyser in the article "In the Land of Mead Honey" (Zymurgy magazine, May/June 2020). Cyser brings together the best of cider and mead, using apple juice and honey as the flavor and fermentable-sugar sources.
Naky—a resident of Jerusalem, Israel—makes this cyser recipe for Rosh Hashana, a Jewish holiday that features a traditional dish of apples and honey.
The following beer recipe is featured in the May/June 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Shmuel Naky shares this recipe for a sparkling, dry cyser in the article "In the Land of Mead Honey" (Zymurgy magazine, May/June 2020). Cyser brings together the best of cider and mead, using apple juice and honey as the flavor and fermentable-sugar sources.
Naky—a resident of Jerusalem, Israel—makes this cyser recipe for Rosh Hashana, a Jewish holiday that features a traditional dish of apples and honey.
Ingredients:
- HONEY & FRUIT
- 20 kg (44 lb.) citrus blossom honey
- 15 kg (33 lb.) mixed sweet and sour apples
- YEAST
- Lalvin EC-1118
- ADDITIONAL ITEMS
- 30 Madagascar vanilla beans
- diammonium phosphate (DAP)
- medium-toast French oak
Specifications:
Yield: 60 L (15.9 US gal.)
Original Gravity: 1.100 (23.8°P)
Final Gravity: 1.000 (0°P)
ABV: 12%
IBU: 2-5
Directions:
Ferment apple and honey must at 20°C (68°F) for three weeks, with staggered nutrient addition for the first three days with DAP only. When complete, press apples and move to secondary on top of vanilla beans and medium-toast French oak. Filter and force carbonate in kegs.
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