Fall's Bounty Cyser If it's good for ancient Druids, runnin' nekkid through the wuids, Drinkin' strange fermented fluids, it's good enough for me! - Pete Seeger Mission A spiced braggot-cyser using unprocessed fresh apple juice and apple butter from Farnsworth Farms of Draper, Utah and clover honey. This is a sweet, bold and strong malted cyser requiring a lengthy period of aging. Ingredients 8-14 lbs clover honey (SG of 1.130) 2 lbs dark DME (Dark Malt Extract) 1 lb dark Muscovado sugar 4 x 16 oz jars of apple-butter (no-preservatives) 4.5 gallons apple juice (no-preservatives) 1 lb white raisins (puree in 2 cups apple juice) 1 lb dates (puree in 2 cups apple juice, no-perservatives, no-sulfur) 2 oz vanilla extract from Nielsen Massey's (added to secondary) 10g (2 pkgs) Red Star Cote de Blancs yeast Yeast happiness nutrients General Assembly Clean and prep the primaries Scrub, rinse and then soak the primary/stopper/airlock overnight using warm water and Five Star PBW®. Rinse the primary well, then use One Step® and some warm water in each, swish around and drain. Do not rinse again. Prepare the must Heat 2 gallons of apple juice on stove to 115°F, and remove it from the heat. Add 8 lbs honey, sugar, DME, raisins, dates, and apple-butter to the heated cider - mix well. Add 1 gallon chilled apple juice to sanitized primary. Add the warm honey/juice mixture to the primary, and remaining 1.5 gallon of room temp juice. Check the mixture’s temperature, install an airlock and allow it to cool below 80°F. AFTER the honey water mixture is BELOW 80°F, take a SG reading and a temperature reading. Add more honey or more apple juice to reach a SG of 1.130. Make the yeast happy