Home run

[Yonder]

Hit two homers this week with an Apple Pie cyser and an agave lime mead, both bottled late last year. The cyser was like drinking the filling of a fine apple pie, at 15 abv. Wishin I could find a way to incorporate the crust taste! The agave at 13 was fabulous. Huajilla honey, lime, agave, and a vanilla boost. Unbelieveable flavor and a delicate mouth. 5 gallons each comin up soon as I clear the UJ from my fermenters.

[DetroitDIY]

Hey Yonder, I would love to see your recipe on the agave lime. I have lot's of both, and like exploring with mead flavors. Many plans... too little production. Just finally bottled a apple / pomegranate ice wine that I started 15 months ago. Very tasty!

[Yonder]

Hey Yonder, I would love to see your recipe on the agave lime. I have lot's of both, and like exploring with mead flavors. Many plans... too little production. Just finally bottled a apple / pomegranate ice wine that I started 15 months ago. Very tasty!

2 lb wildflower honey, 1 lb blue agave nectar, 1 pack 71D yeast, with juice of 1/2 lime, water to 1 gal or so. Shoot for 1.11+. Alternate feedings of DAP and energizer 1/8 tsp for 8 days. Rack off to glass at 2 weeks or below 1.0. Add potassium sorbate, 1/4 tsp lime, 1/2 tsp vanilla, 6 oz honey, and 10 more agave. Bottle two weeks later. 13 ABV.

That will give you a gallon, which was my experimental batch. Scale it up as you like. My next batch will run 5 gals. You may want to adjust the adjunct flavoring after racking to make sure the scaling didn't alter the flavor or sweetness.