Save the Bees Dry Crabapple Cyser

Recipe by Logan Ollivier

Ingredients:

5 gallons crabapple juice

12 lbs honey

Campden tablets

K1-V1116 yeast from Lalvin ¼ tsp Fermaid O

½ tsp Diammonium phosphate

Instructions:

Pick and freeze approximately 20 gallons of local crabapple (freezing helps break down the cell walls for pressing).

Slice and use an apple press to create 5 gallons of crabapple juice. Add Campden Tablets to prepare for fermentation.

Stir in the honey and the yeast.

Add one-quarter of the Fermaid O and Diammonium phosphate and stir. Repeat this step each day until the nutrients are all added.

Let sit and observe the magic of fermentation through the glass. Once the bubbling of the airlock slows down, rack the mead into another glass carboy for secondary fermentation.

After 4 months, bottle.