Chaos Cyser

1/28/2017

Chaos Cyser is our apple mead; it's made with a dose of Vanilla to make it perfect for year-round drinking.

Chaos Cyser Clone Recipe
5 Gallon/19L
OG = 1.050
FG = .998
ABV = 6.1% abv.

Ingredients:

6 lbs Raw Wildflower Honey
1 Gallon Apple Juice
3.5 Gallons Water
1 oz. Wyeast Wine Yeast Nutrient
5 Campden Tablets (if desired)
5 packets Lalvin D-47 yeast
4 tbsp. Vanilla Extract

Step by Step
Combine the first five ingredients at 104°F (40°C) stirring vigorously to aerate.
Wait 24 hours for the sulfites to do their thing, then sprinkle the dry yeast over the top of the must.
Maintain the fermentation at about 86°F (30°C).
Add Vanilla Extract after 7 days.
Bottle (with priming sugar) or keg when bubbling has completely stopped (should be 8-10 days).
Enjoy in a week or two!

For general brewing principles and practices please visit our article: How We Brew Everything We Brew

8 Comments

Roger

11/14/2017 02:32:56 pm

Hi Ricky thanks for all of the great content and recipes. I Started my first attempt at chaos cyser last night, I’m thinking about how I’m going to maintain an 86° fermentation temp. I was watching Ask the meadmaker episode 69 where Curtis wrote in asking about a stuck fermentation. He said he was fermenting “a little cold at 78°,” your response was that was actually “quite warm for D-47” and that D-47 “likes the 60°s.” So I guess my question/comment is, in the chaos cyser recipe and some of your other that list fermentation temps well into the 80°s, is that intentionally hot? Or possibly typo? Thanks again for your content I appreciate all you do for us newbie meadmakers.

Marshall

3/19/2021 11:05:12 pm

Roger's question is really good, and I'd like to hear Ricky give us the lowdown on the high temps (and generally fast) ferment recommended in these recipes.

Ricky the Meadmaker

3/24/2021 07:14:21 am

Hello, gents! Sorry I missed this... oh... four years ago. I wrote a whole article about this exact question on the blog!

https://www.groennfell.com/blog/why-so-hot

Alan

10/1/2019 08:17:11 pm

Hope you guys make and distribute this again but I guess I'll have to brew it myself until then. good thing I am more than experienced in homebrewing, thanks overall for all the recipes.

David Giles

5/21/2020 05:36:31 am

I used this recipe with a few small tweaks. I used cider instead of apple juice/water, added a little bit of tanning, and presently have it aging on a little bit of lightly toasted ok. At just a little over 30 days old, it is FANTASTIC and really looking forward to seeing what it will be like in about a 6 months. Thanks for sharing your recipes.

Kelly

5/21/2020 09:49:00 am

Sounds fantastic! Love the idea of using cider. I bet that gives it a more complex flavor.
Cheers,
Kelly

Mac

9/6/2020 09:57:27 pm

How many volumes should i target when kegging?

Kelly

9/7/2020 01:16:23 pm

We'd recommend 2.2-2.4 volumes.
Cheers,
Kelly

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Chaos Cyser

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