I racked the two cysers tonight, one is strangely dry and the other has a beautiful sweetness. The former was almost entirely settled out and I’m imagining the fermentation happened very quickly and directly. I’m fine with that, it is still delicious, reminisces of last year’s apple cider. Much different from the other, which was still relatively cloudy and perhaps even a bit sparkly. Why are they different? It seems like I should be able to answer this question, but alas. I am not a scientific meader, though I try. I did a dumb thing when I added the yeast by dissolving two packets simultaneously into 1/2 cup of water and trying divide that evenly over the two buckets. Maybe I should cut corners like that. Anyway! Stats for the two batches:

  • Started: 18 September 2011 (yeast on 19 Sep 2011)
  • 1st rack: 4 October 2011 (added 1.5 tsp pure vanilla extract)