View Full Version : Cyser for Newbies

09-11-2005, 04:48 PM
I plan on brewing my first mead this afternoon, a 1 gallon cyser. After doing a little research, here is my tentative recipe, I would love some feedback!

For a 1 Gallon Recipe
.5 Gallons Cider
64 oz. Clover Honey (why is this always in pounds in recipes, when it is sold in ounces?)
2 Lemons
2 Cinnamon Sticks
2 Whole Star Anise
1 Tablet Yeast Nutrient
1 packet Wine Yeast (D37 Lolvin)

Prepare Yeast starter. Boil Cider and juice from lemons and toss Anise and Cinnamon in Cider. Cut boil and let stand for 10 minutes. Spoon out the spices out and let dry for future use. Stir in honey and bring to 145F for 15 minutes. Place the stainless steel pot in an ice bath to quickly drop the tempurature to near 90F. Rack and pitch the yeast and add crushed yeast nutrient tablet to carboy.

I plan to let it sit in primary for 2 weeks, then rack onto oak chips for 2 weeks, then rack to tertiary for 3 months.

09-11-2005, 06:11 PM
Welcome Robert! You'll find a great many resources here on Gotmead.com

Here's my approach to cysers in general:

For a one gallon batch I generally don't heat the honey or the cider, there's just no need unless you are doing a period recipe or historical reproduction recipe.

I wouldn't use two lemons, and I would generally wait until I taste the cyser after I've racked it to see if it needs acid adjustment. I sometimes will zest a small orange and/or lemon and put the zest in the primary.

I'd cut the cinnamon and anise in half for a one gallon batch.

When making a gallon batch I just dump the honey into the cider/juice and stir until completely dissolved and then top up to one gallon with additional cider/juice. I want all that apple flavor in there as much as possible.

I also use two to three pounds of honey per gallon, anything less than that tastes a bit thin to me.

I think that you're talking about D-47 yeast by Lalvin (http://consumer.lallemand.com/danstar-lalvin/lalvin.html)

Fermaid K is an excellent nutrient for your cyser and for one gallon you would add 1 gram. You can also use some dried cherries, dates, blueberries, rasins or any other sweet/tart dried fruit you like as nutrient at a rate of about 1/4 pound and well minced.

I don't put myself on a timeline for racking, I've found that monitoring the fermentation and racking when the bubbling slows to 1 maybe 2 beats per minute works for me, other people do it differently.

Take a look, see what you think and let us know,



09-11-2005, 10:58 PM
Thanks for the advice! I made the cyser today. I'll let you know how it turns out. I ended up cutting the honey to two pounds or so (32 oz.) and used 96 oz. of cider. I used two lemons (hope that is okay) and actually used two and a half star anise and two very old cinnamon sticks. I heated, but did not boil the cider, let it stand at 190 for 10 min, cut the heat, let stand another 10 min, then stirred in the honey, getting to my target 145, then quickly chilling to 85 or so. The cider tasted great before adding the honey! It smelled great after the honey. I am thinking it will be good sans oak chips. What do you think?
(I also topped the gallon jug with previously boiled and cooled water which was about a 8 to 12 oz.).

09-11-2005, 11:01 PM
Should be good. A little lemony and anise-y for my tastes though.



09-12-2005, 01:30 PM
Two lemons is a lot for one gallon. Just one man's opinion, whatever floats your boat.

09-12-2005, 02:28 PM
make sure you're not mixing up fluid ounces with weight ounces.

32 fluid ounces is 1/4 gallon which is 3 lbs honey.

32 weigh ounces is 2 pounds.

Your last message says 2 pounds is 32 oz. That would mean that you put your honey on a scale. But if you bought a 64 fl oz container of honey and used half of it, that would be 3 pounds.

10-20-2005, 08:51 PM
Could we please go metric with this?


10-20-2005, 10:44 PM
heh, I would but then I'd be totally lost.
what I ended up doing was just pouring in honey till I reached 1 gallon, then all the rest of my stuff and then added water till I got to 5 gallons.

10-21-2005, 09:57 AM
Two lemons is a lot for one gallon. Just one man's opinion, whatever floats your boat.

I'd agree. In fact, your apple juice will have enough acid without needing to add any more...

10-21-2005, 08:00 PM

Ted (and anyone else who has problems with conversions like me), this site has a great range of different conversion tools. It even tells you how many cups or whatever it takes to make a pound of many different foods (like honey and sugar).

10-22-2005, 01:18 AM
Thank you scout.
I still think that metric is the way to go!
1 ml = 1 cc = 1gram-->no confusion!


10-22-2005, 09:10 AM
Yeah, except that I KNOW what a cup looks like. *grins* I don't KNOW what 255cc looks like. I just can't picture it in my head. And besides, I'm afraid it would spoil my cooking abilities to try and start thinking in metric.