A Tasty Aside.

Over the last few months I have been getting into homebrewing, particularly mead. My very first project was mostly a failure but I am quite happy to say that my last project; a pyment, was rather fruitful. Wanting to strike while the iron was hot and feeling inspired by that fall chill, I decided to try and make something autumnal and with warm spices for the coming holidays. I was split between using cranberry juice or cider as the base before remembering cranapple is a common and delicious pairing. 

 

 

Unlike the pyment I made, which mostly followed a recipe I found (The biggest difference being I used frozen juice concentrate and actual wine yeast), for this cranberry cyser I made the recipe myself. In a way this post exists to keep that recipe and hopefully later document its success. The recipe I ended up using is as follows:

•     2 Cups strong black tea (I used 3 tea bags and let steep for about an hour)
•     2 Oranges worth of juice and zest (Average size)
•     1.3 Pounds of honey
•     1.56 Liters of black currant cranberry juice
•     1 Packet of EC1118 yeast
•     Unmeasured amount of cider (Filled the rest of the 1 gallon jar)

I ended up using a mixed black currant and cranberry juice mix because that is just what they had at the store I went to, I also used exactly 1.56 liters because that was just the size the bottle came in. Black currant still feels evocative to the cold months but I did try to use more tea to try and better balance out the sweetness of the mix. To be clear of the process I first added the honey, measuring with a scale (and still adding .3 pounds more than planned) then added the tea, orange juice, and currant & cranberry juice. I mixed thoroughly while there was still space before filling the rest of the 1 gallon jar with cider (leaving a little room for the yeast I was blooming in warm water and spoonful of honey). I mixed the cider in before taking my initial gravity reading of 1.080, then added the yeast and zest before mixing one last time and sealing. I do plan on adding spices but I will be doing so after primary fermentation to maintain the flavors of them. I only really did the orange zest now because I already had the oranges to juice anyways and wanted to get the most out of them. For the spices my plan right now is to perhaps just use a premade mulling spice mix. I have seen some that come in bags that steep like tea, which seem like a convenient option to avoid having to deal with a bunch of particulates but I may just get all the individual seasonings and do it myself the hard way.

Of note: while I was checking on it today it appeared some of the liquid (or foam?) managed to rise up through the air lock. So I guess don’t fill yours up so much and or don’t seat your air lock so deep kids ¯\_(ツ)_/¯


PS.

I know I have been a bit of an absent father to this blog but I swear I will come back with the milk and cigarettes I left for. I have been thinking of writing a bit of a diatribe about some of the philosophy behind how I want to run the new game I’m making (WIP title: Boat Haus) and maybe a little about the ideas behind the game itself. I will also be at a con too local to name without kinda doxxing myself and might find something to write about while there. At the very least in around a month's time there will be a part 2 to this aside updating you with how the brew went. To the few that read this I hope you are well and remember to drink life to the lees.