Quote:
Originally Posted by digdan
Can you make a cyser from using smashed apple pulp, or does it have to be the juice. Can you cut up apples and leave them in primary/secondary? Is that ever used, can that be called a cyser when used with lots of honey?
Who has got the answers eh?
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From what I understand, once you have 51% or more of your fermentables coming from honey, and you have apple of some type (pulp, juice, fruit) to a point that you can taste the apple in there, you have a cyser.
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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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Apple Juice, Apple Pulp, and Cyser
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