Originally Posted by Krausen89
Very nice, have not yet brewed one. Is it usually blended or is there a more traditional way? I just tried a half gal batch of apple carrot cyser.
I blended mine today just to give the flavors a try, but traditionally it is a combination of beer & mead ingredients which are fermented together (essentially a mix of wort & must). Took 1 liter to an afternoon gathering and came back with it empty so others liked it too.
I like the idea of keeping a basic mead around and blending with other interesting things as they become available (like seasonal fruit). And apparently this is not entirely without traditional precedent.
Brewed a small test batch of cider last year from local apples and a cyser is definitely on my list to try as well.