Kinda Sorta Cyser?

**JLem** · 10-19-2009, 02:30 AM

Just finished putting this together. Not sure what to call it, but I'm excited to see how it turns out:

4 gallons fresh, local cider
2.75 lbs local honey
1 lb golden raisins
1/2 lb dried cranberries (unsweetened)

Safale US-04 dry ale yeast

**PintOfBitter** · 10-19-2009, 06:00 AM

Let's see: Cider, honey, fruit... Cysermel.

MartyB · 10-19-2009, 01:06 PM

Cider, or Cider w/ adjuncts, your choice.
Honey has to be a minimum percentage of fermentables to be considered a Cyser.

But your recipe sounds good. Keep us informed how it turns out.

**JLem** · 10-19-2009, 08:11 PM

Quote:

Originally Posted by MartyB

Cider, or Cider w/ adjuncts, your choice.
Honey has to be a minimum percentage of fermentables to be considered a Cyser.

But your recipe sounds good. Keep us informed how it turns out.

That's what I thought - 50% right? - but the BJCP style guidelines didn't list any specific proportions so I thought it might be up to interpretation. Not that I brew with competitions in mind, but it's nice to know.

MartyB · 10-19-2009, 08:22 PM

Quote:

Originally Posted by JLem

That's what I thought - 50% right? - but the BJCP style guidelines didn't list any specific proportions so I thought it might be up to interpretation. Not that I brew with competitions in mind, but it's nice to know.

I've got 50% minimum in my head as well. Think I picked up the number from the GotMead forum. Depending on the OG of your juice, you're probably around 40%.

I just bottled a cider with 5gal apple juice and 2lb of honey and wb-06 yeast. Was good going into the bottle. Can't wait until it's carbed.

You should get some residual honey flavor and sweetness in yours. The raisins are a classic addition to add mouthfeel (did you chop or at least slice them open?) As for the cranberries, I'm guessing it will add a little tartness to the finished batch.

**JLem** · 10-19-2009, 08:36 PM

Quote:

Originally Posted by MartyB

You should get some residual honey flavor and sweetness in yours. The raisins are a classic addition to add mouthfeel (did you chop or at least slice them open?) As for the cranberries, I'm guessing it will add a little tartness to the finished batch.

I chopped up both the raisins and the cranberries. I was also hoping the cranberries would add a little color as well.

How much sugar did you carb yours with? I've noticed that, unlike beer, volumes of CO2 is never really given for cider - just still, petulant or sparkling.

MartyB · 10-19-2009, 08:57 PM

Quote:

Originally Posted by JLem

I chopped up both the raisins and the cranberries. I was also hoping the cranberries would add a little color as well.

How much sugar did you carb yours with? I've noticed that, unlike beer, volumes of CO2 is never really given for cider - just still, petulant or sparkling.

You may leach out a little of the red coloring. But it probably won't be enough to change the color much at all.

I used 5oz of corn sugar for priming. I've seen reference for everything from 3-7oz, so just used the standard 5.

**JLem** · 10-19-2009, 11:21 PM

Quote:

I used 5oz of corn sugar for priming. I've seen reference for everything from 3-7oz, so just used the standard 5.

how long did you age it?

did you add any yeast at bottling?

MartyB · 10-20-2009, 01:11 PM

It's only been in the bottle 2 weeks now. No additional yeast at bottling. It was crystal clear when it went into the bottles, but I can already see a fine layer of yeast settling out in the bottles. I'll give it a good 6 weeks to carb and age before I try it.

BigJoe5313 · 10-20-2009, 05:57 PM

Whatever you want to call it, it sounds like you'll have something good to drink with some time.