Cyser mead help

Hello there I have a few questions about making a cyser first time I ve ever made one I made a traditional mead like two yrs ago but It was a 6 gallon batch w a gallon of honey this time I decided on a one to two gallon batch of mead cyser type I have three pounds of red bamboo honey and yeast the other things I'm going to add is 4 ibs of raw cane sugar and a quarter to half bottle of lyans golden syrup is three pounds of honey enough or is not enough for 2gallon batch I know its enough for a gallon batch
I want to get the most abv I can out of the 3 pounds and adjungts I'm adding also do I just add cider in with the honey or do I need to mix water n cider together w the honey? I might get a pound or two of buckwheat honey too and add it but wanted to see if just the 3ibs I already have would do. I usually only make big traditional meads never cyser so I'm not sure about this batch like I should be since its smaller and a different type
Thanks for the help

No, this is not a porn site. !0 years ago when I was there I bought a bottle of honey from central Thailand, Kon Ken I think is the spelling. It was no doubt the most amazing honey anywhere. Very floral is the way I would explain it. I did meet a Thailand honey but I could not get her to export it.

Wtf

wat

I was responding to the thailand Honey post which was not related in anyway to what I was asking about Wtf is what the **** or whisky tango foxtrot same as the first one I use to be able to get answers when i had a problem w a batch found out that's not the case some times on this forum

what?

leaping's first post was made to this thread in error, causing some confusion.

Hmmm, I think the forums has got itself a bit muddled... I'm sure that Thailand honey post was in a different (more relevant) thread before...

edit: Creamy got there first.

Anyways since we got past that mess I was wondering if anyone could help me w me cyser im making I would be gratefull

I am by no means a cyser expert (or an expert on anything really, sad to say) but the rule of thumb Ive heard is 2 lbs of honey to a gallon of apple juice. 3 lbs in a 1 gallon batch would be pretty high gravity, while 3 lbs in a 2 gallon batch might be a little light (Ive heard of brown sugar supplementing the honey to get a higher starting gravity). Ive never had red bamboo honey, that sounds lovely.

Personally I would go straight cider with no water, but some others might disagree. Also, I am in love with buckwheat honey, but note that it might give off some caramel or cooked sugar flavors. Actually in a cyser you might want that, but its the most unique honey Ive ever tasted.

But seriously, dont listen fully to me, most everyone on this board has far more experience.

Thank you I was going to use buckwheat but they were sold out the honey is from j and m farm in west Alexander pa its very good sweet n dense but not as heavy as buckwheat I'm going to make just a gallon batch w 3 lbs of honey I'm adding 2lbs of raw cane sugar to it was thinking about molassas as well not sure on that one the yeast im using is lavin d 47 strain looking for a potent mead I'm pairing the red bamboo honey w cherry cider it should be tasty when its done

3 lbs of honey, 2lbs of raw cane and a gallon of applejuice? Thats a whole lotta sugar. I think it would be a good idea to trim that back some...

K why u say that

Ok, lets take your typical water to sugar ratio of a typical mead. 1 gallon of water to 3 lbs of honey, all other ingredients are non-fermentable (non-sugars). Now replace that clear water with applejuice or cider to make a cyser. You now have 3 lbs of honey with additional fructose from the juice on top of that. Now if you were to add 2 lbs of sugar plus some molasses you now have a VERY high specific gravity. I'm not even sure that would start fermenting. Id say the amount of sugar, honey, and other fermentables would be enough for a 2 gallon batch easily!

You obviously like a sweet beverage, and thats both fine and dandy, but you dont want to stress your yeasties out to the point where they either refuse to get busy or they start making nasty-tasting byproducts.

Ok thank u for pointing that out for me I'm not going to use the molasses would the honey n raw sugar plus the cider be two much for a gallon batch or should I just stick w the honey n cider?

Personally Id stick to honey and cider, but if you want the flavors of the sugar Id dial back the honey.

Medsen, bloke, etc... would you agree with me?

Just the honey and sugar should be easy enough to ferment if you choose a good yeast, the extra syrup may push it over depending on how much your using.
You should have a play with the mead calulator on gotmead :
http://www.gotmead.com/index.php?option=com_content&task=view&id=745&Itemid=16
Anything that approaching 1.2 will be very hard to get started and will end very sweet.

Phew... I feel better now that Insomniac has chimed in. Would have hated to lead you astray.

i was on there but is the calculation w water being in the batch as a normal mead? because i did the calculation on gotmead and for a one gallon batch w 3lbs of honey and two lbs of sugar the abv% is 13.06 and a one gallon batch is abv% 23.92
with just the honey and a one gallon batch abv is 14.13 and a two gallon batch is 7.3 but again i dont know if its just calculating mead batch w water

You can select Apple as an ingredient, should give a good idea, but most of your sugar will be in the honey, sugar and syrup. Keep in mind you won't ever hit 23%, most wine yeasts will stop at 15% or 18%, leaving behind a lot of sugar.

Okay I selected apples and it said 21.6 abv for a one gallon batch unless Im doing it wrong Target volume is suppose to be 1 or 2 gallons correct additional sugar is 3 lbs of honey and then apples correct as the secondary additional sugar since the cider is a gallon that's what I should put in the field right? if so it comes out to 21.6