Name: Cherry Blossom Honey Mead (Cyser-Style)
Yield: 1 gallons
Ingredients: 1 kg light floral honey (orange blossom or acacia); 3 l fresh-pressed apple juice (no preservatives); 1.2 l water; 20 g dried cherry blossom petals (or 10 g dried hibiscus as alternative); 1 tsp Lalvin 71B yeast; 1 tsp yeast nutrient; 0.5 tsp pectic enzyme; 1 item Campden tablet

About this recipe

A cyser is a traditional mead made with apple juice instead of water, resulting in a drink with a richer body and a naturally fruity sweetness. This cherry blossom cyser recipe takes that classic base and adds dried cherry blossom petals for a subtle floral lift and delicate fragrance. It's a beautifully layered homemade mead, somewhere between an apple wine, a mead, and a light country wine, and one of the most elegant brews in this collection. Ideal for those who love food-pairing-friendly homemade wines.

Ingredients

light floral honey (orange blossom or acacia)1 kg

fresh-pressed apple juice (no preservatives)3 l

water1.2 l

dried cherry blossom petals (or 10 g dried hibiscus as alternative)20 g

Lalvin 71B yeast1 tsp

yeast nutrient1 tsp

pectic enzyme0.5 tsp

Campden tablet1 item

Method

1

Combine apple juice, water, and honey in a sanitised bucket. Stir well until honey is fully dissolved.

2

Add the crushed Campden tablet and leave covered for 12–24 hours.

3

Add pectic enzyme and cherry blossom petals. Leave another 12 hours.

4

Add yeast nutrient, oxygenate by stirring vigorously, and pitch the rehydrated yeast.

5

Primary ferment at 18–20°C for 2–3 weeks, checking SG regularly.

6

Strain out petals and rack to a secondary demijohn.

7

Allow to clear over the next 4–6 weeks. The colour will be a pale golden-amber.

8

Once stable and clear, taste for sweetness balance, then bottle.

Brewer's notes

The cherry blossom petals provide a subtle fragrance; do not over-steep as the flavour can become slightly bitter.

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