prey
Well-Known Member
I've just finished making my first cyser, now it's airlocked.
I used 5 gallons of Mott's and 6 lbs. of honey and pitched red star champagne yeast. The OG turned out to be 1.086. Is there any thing I should be aware of with regards to making cyser? I've only made ciders so far but I'd imagine other than a longer fermentation time and a longer aging period, theres not much difference. I'll post pictures up soon, thanks.
I used 5 gallons of Mott's and 6 lbs. of honey and pitched red star champagne yeast. The OG turned out to be 1.086. Is there any thing I should be aware of with regards to making cyser? I've only made ciders so far but I'd imagine other than a longer fermentation time and a longer aging period, theres not much difference. I'll post pictures up soon, thanks.