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Apple Cyser Mead Recipe
Apple Cyser Mead Recipe

Apple Cyser


1 gallon apple juice/cider
1 lb unprocessed honey
1 Campden tablet
1/2 tsp yeast nutrient
1/4 tsp acid blend
1/4 tsp pectic enzyme
1 packet Red Star Champagne yeast


Heat apple juice (or cider) to 120 degrees and stir in honey, nutrient, pectic enzyme, and acid blend. Cover the must and let it cool to room temperature. Heating is not absolutely necessary, but it does make it easier to thoroughly blend the honey into the mixture. Transfer to the primary fermentation chamber and add crushed Campden tablet. Cover loosely for 24 hours, then pitch yeast and add a fermentation lock. Rack after 2 to 4 weeks when fermentation lock bubbles once every 30 seconds or less. After 2 months in the secondary, the cyser can be bottled still or sparkling. For best results, age at least 6 months in bottles.