Category Archives: Food

Cyser – Apple Honey Cider

honey-nuts-and-apples

Cyser or apple honey cider is really a form of mead and it could be specifically classified as a melomel, which is the fermented product of honey and any fruit juice. Your cider making equipment is quite versatile in that it can be used not only to make cider but many fermented products including beer and mead. So let’s have a look at a recipe for something a little different, just in case you’re in the mood for a change.

 

Ingredients:

  • 4 liters (One Gallon) Apple Juice
  • 500 grams (1 pound) of your Favourite Honey
  • 100 grams (3 1/2 ounces) Brown Sugar
  • 100 grams (3 1/2 ounces) White Sugar
  • Cider Yeast

Please be aware that although this recipe is unsweetened the cyser can be sweetened in the same fashion as any cider using any of the methods described on the sweetening cider page. My own preference would be to sweeten the cider to taste at the first racking using an artificial sweetener such as Splenda or aspartame. Alternately you might consider halting the fermentation process with potassium sorbate and then sweetening with honey.

 

Method:

 

As always cleanliness cannot be overlooked, sterilize your cider making equipment and rinse it thoroughly with fresh water then allow it to drain for a few minutes. The ingredients can be combined with one of two methods.

 

Method one: Combine apple juice, honey, and sugars in the fermenter, note that the honey may not mix in very well however don’t let this alarm you as the yeast will break down a lot of the honey as it feeds on the sugars it contains.

 

Method Two: Combine apple juice, honey, and sugars in a pot and bring to boil stirring gently as the mixture heats up, taking care that it does not caramelize. Allow mixture to cool to the ideal temperature for the yeast you are using before adding it to your fermenter. If you use a glass fermenter adding the boiling hot mixture directly to it will cause the fermenter to crack or break. This method of combining the ingredients is the preferred method as it kills off any wild yeasts in the juice and honey (if you are using fresh unpasteurized products) and it mixes the ingredients more thoroughly.

 

Pitch the yeast and seal the fermenter making sure you add the correct amount of boiled water to the airlock. The airlock should start to bubble within about three days indicating that fermentation is taking place. The cyser will need to ferment for around 2 weeks or possibly longer in colder weather. Once fermentation is complete the airlock will bubble far more slowly, perhaps once a minute or so and at this point you should rack the cyser, transferring it into another sterile fermenter or vessel using a siphon, taking great care not to disturb the sediment on the bottom of the original fermenter. Continue to rack the cyser at two-week intervals (or longer) until you are satisfied with the level of sediment suspended in the cyser. Generally, the cyser will become clear after two or three rankings.

 

Bottle the cyser in clean and sterile bottles. If a carbonated cyser is desired prime the bottles by adding one teaspoon of sugar or honey per 750ml (1.5 pints) of cyser before sealing the bottle.

 

Store the cyser in a dark place such as a cupboard at room temperature for at least three months before sampling. Generally, cysers do not taste their best for at least 6 months and sometimes longer. I would recommend sampling at six months and even if you find the flavor agreeable at this point keep a bottle or two aside for sampling when it is one year old, the taste might just surprise you.

 

Notes:

Get inspiration from renowned cider companies, like Carolina Cider Company from South Carolina, to improve your recipe.

If you are using freshly made juice that is not pasteurized or sterilized you should treat it with one Campden tablet per gallon (4 liters) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states.

How To Make Delicious Wheat Free Pizza Crust and Pizza Sauce

close-up-on-pizza-crust

It is important to anybody who is gluten intolerant that they can still enjoy a variety of healthy and tasty recipes and this is no different when it comes to pizza! This wheat free recipe will make a delicious and safe pizza recipe that can be enjoyed wholeheartedly. 

Ingredients

 

The Pizza Crust

1 tablespoon of dry yeast

2/3rds cup brown rice flour or sorghum flour

1/2 cup of tapioca flour

2 level teaspoons of xanthan gum

1/2 level teaspoon salt

1 level teaspoon of unflavoured gelatine powder

1 level teaspoon Italian herb seasoning

2/3rds cup of warm milk or non-dairy liquid

1/2 level teaspoon of sugar

1 teaspoon of olive oil

1 teaspoon of cider vinegar

Extra rice flour for sprinkling onto the crust

 

The Pizza Sauce

1 can (8 oz.) tomato sauce

1/2 level teaspoon of dried oregano leaves

1/2 level teaspoon of dried basil leaves

1/2 level teaspoon of crushed dried rosemary

1/2 level teaspoon of fennel seeds

1/4 level teaspoon of garlic powder

2 level teaspoons of sugar

1/2 level teaspoon of salt

Toppings of your choice to suit your taste and mood!

Instructions

For the Sauce: Combine all ingredients in a small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. This will make about 1 cup.

For The Crust: Prepare your oven. If you still don’t own a proper pizza oven, you can see some options clicking here. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatine powder, and Italian seasoning on a low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, and then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.

Bake pizza crust for 10 minutes. Remove from oven. Top the Pizza Crust with sauce and your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned. 

Calories, 153; Fat 1.5g, Protein 4g; Carb. 33g; Chol.1 mg; Sodium 635 mg; Fibre 3g (crust and sauce only)

Yield: 6 servings, 1 slice each serving