I always thought to be a cyser you needed more than 50% honey.
I just made a 5 gallon batch with 3.5 lbs of amber honey and I'm thinking it only bumped up the OG by maybe 1/2.
Now that middle recipe of 15 lbs honey to 4 gallons cider is what I would call an imperial cyser.
I would think 6 lbs honey, 5 lbs cider, let it ferment in primary till its down to SG 1.015, rack, wait till it clears, bottle, wait until you can't wait any more.
I think I'll call mine "A Wannabe Cyser", or "Cyser light".
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.