"Here's the recipe rewritten for DishGen: ## 1753 Quercus Alba Cyser **Yield:** 5 gallons **Difficulty:** Advanced **Style:** Cyser (Apple Mead) ### Ingredients **Fruit Base:** - 5 gallons unsorbated apple cider **Honey:** - 6-9 pounds Wildflower Honey **Oak Cubes:** - 1 oz medium-plus toast French oak cubes - 1 oz medium-plus toast American oak cubes - 0.5 oz medium-plus toast Hungarian oak cubes **Yeast and Nutrients:** - 10g Lalvin ICV-D47 yeast - 12.5g GoFerm - 10.1g Fermaid O **Additives:** - 1 Tbsp pectic enzyme - 2 tsp bentonite - 1 Tbsp Sparkolloid (optional) - Malic acid (to taste) - Lactic acid (to taste) ### Instructions 1. **Yeast Preparation (Day 0):** - Dissolve 12.5g GoFerm in 250mL water at 110°F (43°C). - Cool to 104°F (40°C) and sprinkle yeast on top. Let stand for 20 minutes. 2. **Must Preparation (Day 0):** - Mix cider and honey, reserving 1 lb honey for back-sweetening. - Add pectic enzyme and oak cubes to fermenter. - Pitch yeast and ferment at 62°F (17°C). 3. **Nutrient Addition (Day 1):** - Mix 2.6g Fermaid O with must and return to fermenter. - Sprinkle 2 tsp bentonite on top. 4. **Fermentation:** - Allow to ferment for 10-12 days. 5. **Cold Crashing (Day 18):** - Gently stir and cold crash for 72 hours. 6. **Acid Adjustment (Day 35):** - Add malic and lactic acids to taste. Start with 13.7g malic and 5.5mL lactic. 7. **Back-sweetening (Day 42):** - Add reserved honey to taste. - If needed, add Sparkolloid for clarity. 8. **Aging (Day 56):** - Allow to age on oak for at least 8 weeks. 9. **Finishing:** - Keg or bottle as desired. - If kegging, serve at 2-3 psi to avoid carbonation. ### Notes - Conduct acid trials to find the right balance for your mead. - Aging on oak can be extended beyond 8 weeks for stronger oak character. - Final clarity can be adjusted with optional Sparkolloid addition. Citations: [1] https://ppl-ai-file-upload.s3.amazonaws.com/web/direct-files/31507071/f9eb430c-75ae-4ecc-8341-be2e25c7167b/Bearded-Tree-White-Oak-Cyser.pdf"