Cyser is a delightful blend of mead and apple cider, combining the sweetness of honey with the crispness of apples. This hybrid drink is perfect for those who enjoy the flavors of both mead and cider.
Recipe
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Ingredients:
- 3 lbs of honey
- 1 gallon of apple cider (preferably unpasteurized and preservative-free)
- 1 packet of wine yeast (Lalvin D-47 or EC-1118)
- Yeast nutrient (optional)
Steps
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Sanitize Equipment: Clean all equipment thoroughly to prevent contamination.
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Mix Honey and Apple Cider: In a sanitized fermenter, mix the honey with the apple cider until fully dissolved.
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Add Yeast Nutrient: If using, add yeast nutrient according to the package instructions.
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Pitch Yeast: Rehydrate the yeast in warm water for 15 minutes and then add it to the fermenter.
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Fermentation: Seal the fermenter with an airlock and store it in a dark, cool place (65-75°F) for about 4-6 weeks.
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Rack the Cyser: Once fermentation slows down, siphon the cyser into a clean secondary fermenter, leaving the sediment behind.
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Aging: Let the cyser age for at least 3 months, but longer aging (6-12 months) can improve flavor.
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Bottling: Sanitize bottles and siphon the cyser into them. Seal and store in a cool, dark place.
Additional Information
Cyser is believed to have been enjoyed by the Vikings, who fermented honey and apple juice together to create this refreshing drink.
