Scott Alfter's BrewBlog > Recipes > Grocery-Store Cyser [Cyser]

Grocery-Store Cyser

Specifics

Style:

Category:	Melomel (Fruit Mead)
Number:	25A

In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines.

Commercial Examples: White Winter Cyser, Rabbit’s Foot Apple Cyser, Long Island Meadery Apple Cyser.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	N/A	N/A

Click for more information about Cyser from the BJCP website.

Yield:

2 gallons

Calories:

191 (12 ounces)

ABV:

7.6%

ABW:

5.9%

OG:	1.060
OG (Plato):	14.74° P
FG:	1.003
FG (Plato):	0.77° P
Real Extract:	3.3° P
App. Atten.:	94.8%
Real Atten.:	77.6%

General Information

Method:	Other

Method:

Other

Ingredients

17.00 pounds	Juice - Apple
1.00 pounds	Honey

Boil

Total Boil Time:	0 minutes

Total Boil Time:

0 minutes

Yeast

Name:	Safale
Manufacturer:	Fermentis
Product ID:	US-05
Type:	Ale
Flocculation:	Medium
Attenuation:	75-79%
Alcohol Tolerance:	Medium
Temperature Range:	59–75°F
Amount:	12 gr

Procedure

Pour two gallons of Tree Top 3 Apple Blend into a carboy. Add one pound of clover honey. Shake to mix. Add yeast, put on an airlock, and let ferment for a week. Crash the yeast out, rack into a keg, and put it on tap.

Pour two gallons of Tree Top 3 Apple Blend into a carboy. Add one pound of clover honey. Shake to mix. Add yeast, put on an airlock, and let ferment for a week. Crash the yeast out, rack into a keg, and put it on tap.

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