Just made a batch of cider wine. Augmented with 40/60 honey/cane sugar. It turned out quite good and has definite mead-like finish. By taste, one would think it is a cyser. So what is it exactly? What ratios areneeded for a cyser? I've always considered cyser to be cider/honey only, or at least the honey should be the primary fermentable sugar at a ratio of 1lb to a gallon of cider. This batch is 2lbs per 5 gallons.