View Full Version : Cyser (what was I thinking?)

09-26-2004, 08:49 AM
I finally got some fresh apple cider and made a cyser using apple bloosom honey. Only after putting everything into the carboy did I realize that I didn't think of the sugars in the cider affecting the gravity (I got careless).

My recipe consists of 5 gallons of cider and 15 pounds of apple blossom honey. Starting gravity is 1.128. I'm using Lalvin D-47.

After realizing my mistake, I added a half gallon of water to the batch (I needed some room for the fermentation). I'm guessing this will lower my gravity to about 1.118.

I'm really pissed at myself....


09-26-2004, 09:06 AM
Yes, This is that time of year. I also picked up 5 gallons of fresh apple cider from a local apple orchard.(Beats the store bought stuff) Started 3 gallons as a Cyser with 2 lbs of honey per gallon and K1V. I 'll drink a gallon and use the other for Hard apple cider. Sounds like yours will be just right now with D-47 for a little residual sweetness.

10-07-2004, 02:06 AM
i dont think 15lbs is to much.
i made a cyser in Oct. 2002 with 12lbs of honey for 4 gal. of cider. this is the same ratio of honey to cider as yours. i used a different yeast i used the white labs dry english cider yeast (goes to around 10%) to ferment the cider i made a 13 gallon batch and then when i added the honey i pitched wyeast's cider yeast (14%). it has a very nice apple flavor and aroma after aging for 2 years but the honey does come right through, it has kept some of the sweetness, which i do think is nice. it's not over powering in the sweetness like i thought it would be. the D-47 goes up around 12-14% so you should be straight there. you could later pitch a champange yeast if you want it dryer or just add some more water. i did add a gallon of water to disolve the honey to get it in to the 6 gallon carboy.

it fermented for a good long time, it was also my first atempt at making mead, so did not add yeast engerizer or neutrient. i did add tannin and acids as i had made fruit wine a few times before. dont know if i got the acids "right", but i do know, the finished product is very good and always get a smile followed by a "you made this!", when served to guests.

10-07-2004, 02:19 AM
wanted to add this.

i have only used the D-47 yeast once in mead. i made a 5/6th honey / 1/6th maple suryp mead this spring. it is done fermenting and is aging before bottling. i taste it every once in a while and it has a very almost bread like yeast aroma and taste. the aroma is very strong, and thankfully, the taste is not as bad. but i did read somewhere that this yeast needs to "mature".

(for those that are interested)
5# wildflower honey
1# amber maple suryp
1/15 oz grape tannin
1 1/2 tsp pectin
1/4 oz matlic acid
1/8 oz tarteric acid
2 tsp yeast neutrient
1/2 tsp yeast engerizer
D-47 yeast
in a 3 gallon carboy

next project is a 100% maple mead

10-07-2004, 03:29 AM
I don't think there is such a thing. Has to have honey in to be considered a mead. I'd call it maple wine.