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emr454 11-10-2011 04:11 PM

Planning a cyser
So I'm going to attempt making my first cyser. I've done a few batches of cider and beer, so this is new to me. Here's what I have:

3 gallon carboy
3 gallons apple juice
~4lbs honey
Nottingham ale yeast

The plan is to add enough honey to the apple juice to eventually overwhelm the yeasts' alcohol tolerance so I end up with a sweet still cyser. It has been reported by others on the forum that Notty will handle roughly 10% abv. Obviously I shouldn't start off with too much honey, so I'd like to hear some ideas from the group as to how much I should add incrementally. I also plan on doing staggered nutrient additions too. Any ideas or suggestions are appreciated.


2ndGenBrewer 11-10-2011 06:58 PM

I've had some good experiences using beer yeast with honey. Nottingham or safale 05 both work great and leave a ABV aroung 9-10%. The batch I did was a vanilla methegyn, not a cyser, but after bulk aging for 9+ months it turned out smooth with little to no alcohol bite. No yeasty beer flavor either. Best of luck. Beer yeast should owrk great for you!

emr454 11-10-2011 07:20 PM

That's good to hear! I have some other yeast but I like how Notty leaves some good flavor behind compared to some of the champagne yeasts I've used.

After doing some calculations, it seems 3 lbs of honey will give me an O.G. of 1.090, so I may not max out this yeast after all. I suppose I could try to make a sparkling cyser.


huesmann 11-11-2011 02:13 PM

You can always use a little less honey...

emr454 11-11-2011 09:03 PM


Originally Posted by huesmann (Post 3477237)
You can always use a little less honey...

I suppose I will.

My original plan was to keep adding honey to the point where I'm left with a sweet, still cyser. After I did the math, though, I realized I don't have enough honey to overwhelm the yeasts' alcohol tolerance, so now I'll just shoot for a ~9% abv sparkling cyser,


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