Make a Mead Using Georgia Honey and Cider from Mercier Orchard...a Cyser!!!
Time & Location
About The Event
Produced since ancient history you (and a friend/spouse/other if you wish) can join the ranks of the 9000 year-old tradition of Meadmaker! Cysers, a subgroup of mead, go back a long way too with origins in the both the British Isles ("Cyser" is actually Gaelic for "Cider") and even as far as Ancient Greece. Participants will receive the equipment, ingredients (local honey, Mercier Cider, Ceylon Cinnamon stick, expert guidance on making over one gallon of light and crisp cyser (mead made with apple cider). We will also provide a cinnamon stick for spicing! Lead by our own meadmaker -- a nationally awarded meadmakd two-time teacher of the year! You will first be introduced to the basic concepts, prepare your "must", take part in a demonstration on preparing a yeast slurry, pitch the yeast, and take home ~$100 worth of mead to ferment out at home with explicit instructions on what to do (and not to do)! All the while you enjoy a flight of our mead....
Mead makers will receive: A primary fermenter (2-gallons), secondary fermenter (one-gallon glass carboy), airlock, turkey baster for sampling, hydrometer, siphon, bottling wand, tubing, nutrient, fining agent, potassium sorbate (used prior to bottling), Camden tablets (optional prior to bottling), Approximately 3lbs of Georgia honey, ~1/2 gallon of cider from Mercier Orchards, optional Ceylon cinnamon stick, six-500ml flip-top bottles (the same used by the meadery...you will have a bit left over during bottling for 'personal consumption'), instructions on what to do at home, access to BeeCraft if instructions are not clear or yeast misbehave, a flight of mead from our meadery and printed notes in case the aforementioned flight of mead clouds your memory!
All money collected beyond cost of equipment, materials, and facilities will --once again-- go to KARE (Kids Are Really Equal)
Note #1: This mead will best ferment at temperatures below 72 degrees. If a tad over it will probably be fine (a bit fruity)..definitely keep below 80.
Note #1: We will build the yeast slurry together as a demonstration and pitch yeast from it collectively.
Note #2: Yeast are funny beasts...and a bit temperamental. There is no guarantee your mead will turn out perfect but should come close...the beauty of being a home meadmaker is that if off-flavors develop you merely use stronger spices to cover them up! This is probably why metheglyns were invented anyway.
- Sold OutBeeCraft Presents: Cyser 101$95$950$0