There are a number of ways in which you may have reached this article, but it is likely you came first upon my articles on mead making first. There, I advised buying a gallon of apple cider and inheriting with it a free 1-gallon glass vessel for your mead making adventures. This is a good way to go. Find yourself some cider. Get 100% real apple cider, and go organic. Anytime you are making a fermented beverage, organic is best. I am not opposed to agricultural fungicides at all, but the yeast that is going to be working my mead for me might have a problem with it.
Cyser is simple a mead made with apple. A mead with any added fruit is called a melomel. Some popular concoctions such as this one has a special name. This one is a cyser.
If you have stumbled onto this article and haven’t yet made mead or any other alcoholic beverage you should first read Your First Mead, and probably Your Second Mead. The process is the same, only we are going to reduce the honey from 3 lbs. to 2 lbs., replace the water with cider, and loose the acid blend. Other than that, the process is the same. You may want to experiment however with a little bit of cinnamon.
- 2 lbs honey
- 3.5 quarts real, organic apple cider
- 1 tsp yeast nutrient
- Yeast – of the many yeast available, there are cider yeasts, wine yeasts, and ale yeasts that will do nicely. Pick your favorite.
Mix and heat to pasteurize. Cool. Add Yeast. Wait several weeks. Drink. You may also wish to carbonate. If you are familiar with the brewing of beer, the bottling process will be the same.