Heritage Cyser (1 gal)
Cyser
by Anonymous brewer
★ Official
A cyser is mead made with apple cider in place of (or alongside) water. The result is somewhere between mead and hard cider, with apple aromatics framing the honey.
Batch1.0 gallon
Target ABV12.5%
Target OG1.1
Target FG1.005
HoneyOrange Blossom
YeastLalvin 71B
Ingredients
| Quantity | Unit | Ingredient | Notes |
|---|---|---|---|
| 2.0 | lbs | orange blossom honey | |
| 0.5 | gallon | fresh-pressed apple cider (no preservatives) | |
| — | Spring water to 1 gallon total | ||
| 1.0 | packet | Lalvin 71B yeast | |
| — | Fermaid O nutrient (TONSA protocol) |
Instructions
- Sanitize all equipment.
- Warm cider gently (do not boil — preserves apple aromatics) to ~100°F.
- Dissolve 2 lbs of orange blossom honey into the warm cider.
- Top up to 1 gallon with cool spring water.
- Take OG reading — target ~1.100.
- Pitch yeast at 65-75°F. Apply TONSA protocol.
- Primary ferment 4-6 weeks.
- Rack to secondary; age 2-3 months.
- Bottle. Excellent at 4 months; develops complex apple-honey notes through 12+ months.