Apple Cyser Mead Recipe
Learn how to make a delicious and simple fermented Cyser recipe at home.
Yield: 1 Gallon
Materials
- 1 gal Apple Cider
- 2 lbs Honey
- 1 tsp Yeast Nutrient
- 1/2 tsp Yeast Energizer
- 1/4 pack Lalvin 71B Yeast
Instructions
- Clean and sanitize all cider making equipment before starting.
- Place the honey container in warm water to make it flow easier.
- Pour the apple juice (warm helps) and honey into the fermenting vessel and mix.
- Take a hydrometer reading to measure the original gravity and record.
- Add 1/2 of yeast nutrient and energizer.
- Pour the yeast into the fermenter.
- Close the fermenter and install an airlock filled with sanitizer.
- After 1 day, add second 1/2 of yeast nutrient and energizer.
- Allow the cyser to ferment in a cool and dark place for about 6-8 weeks.
- Cold crash, rack and bottle.
Notes
This Cyser recipe can be multiplied for nearly any batch size but 1 gallon and 5 gallon are most common. Typically, one pack of yeast is enough for up to 5 gallons and yeast nutrients can be multiplied.
Please reference www.HomeCiderMaking.com for full details.
Once the fermenter is full and the yeast is pitched, place the mead in a cool and dark area to ferment for a day or two. A blow-off tube may be needed as initial fermentation can produce a lot of krausen.
After a day or two, add the second half of the yeast nutrient and energizer and return the fermenter to a cool area to finish fermenting.
When fermentation is complete, the mead can be cold crashed to help drop out solids.
Next, the batch can be racked into a clean and sanitized fermenter for aging or to a botting bucket for packaging.
Note: due to the high alcohol percentage, meads and cysers require some aging before the true flavors come out. Don't be discouraged if the fresh mead tastes harsh, it just needs time.
When ready to bottle, you can make your final adjustments such as flavoring or priming sugar.
Follow the standard bottling or kegging procedures to package the cyser.