Accidentally Cooking

Documenting my mistakes in the garden, kitchen and pantry

Honey Apple Wine

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Terminology in the realm of homebrew fruit wines starts to get real complicated real quick. My most recent project is a perfect example of this. Fermented apple cider is typically called cider, though if you get the alcohol content high enough and you don’t carbonate it, the result is probably more accurate to call apple wine. Honey wine is, of course, mead. If you mix apple cider with honey and ferment it, the result is typically called cyser, though the more general term for a fruit-flavored mead is melomel.

The word “cyser” seems to me like a play on the word “cider”. So if I were making something like a cider, but used honey instead of ordinary sugar I would certainly call it a cyser. However, I pushed the starting gravity all the way up to 1.100, which is going to yield something closer to wine strength (and hopefully with plenty of residual sweetness). Since the end result I’m aiming for is not  “cider-like”, it seems funny to me to call it a “cyser”.

The name “Apple Melomel” seems like it might be a good choice, but I feel like that obscures the situation: Apple is the star of the show, highlighted with the flavor of honey. This is basically the same thing as my Caramel Apple Wine, if we replace the caramel syrup with honey instead. So, following that pattern, I’m going to call this one “Honey Apple Wine”.

Honey Apple Wine

  • Apple Cider
  • Honey [1]
  • Yeast [2]
  • Pectic Enzyme [3]
  • Yeast Nutrient

Add honey to the apple cider to bring the starting gravity to 1.100 [4]. Bring to a boil in a large pot to sterilize. Skim off foam, which can contain leftover wax and other waste products. Mix in pectic enzyme. Allow the mixture to cool to room temperature (at least 1 hour).

Pitch yeast as instructed and add yeast nutrient. Move the mixture to the primary container, attach air lock. Rack to secondary when fermentation has stopped or slowed significantly.

DSC_4001

 

On the left of this picture is my Caramel Apple Wine, which is a much darker, redder color and is slowly starting to clarify.

Notes

  1. I used a local clover honey.
  2. I went to the brew store looking for White Labs WLP-775 “English Cider” yeast. That was out of stock, so I picked up a packet of “Cider House Select” yeast, which seems specialized for cider but for which I can’t find any information online.
  3. This is the first batch I’ve made with pectic enzyme. I didn’t see any obvious change at pitch, but I’m expecting some improvements later to clarity.
  4. I added 2 cups of honey to the cider, boiled it, cooled it, and took a gravity reading. The intention was to use white sugar to bump up to 1.100. However, when I took the reading I was at 1.100 almost exactly, so I left it as is. It was a happy accident, but I wasn’t expecting the SG to go so high on only 2 cups of honey.
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Author: Andrew Whitworth

I'm a software engineer from Philadelphia PA. Sometimes I like to go out to my garden, or step into my kitchen and make a really big mess of things.

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