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

1 Comment

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.

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Chaos Cyser

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