Apple Juice, Apple Pulp, and Cyser

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digdan

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Can you make a cyser from using smashed apple pulp, or does it have to be the juice. Can you cut up apples and leave them in primary/secondary? Is that ever used, can that be called a cyser when used with lots of honey?

Who has got the answers eh?
 
Can you make a cyser from using smashed apple pulp, or does it have to be the juice. Can you cut up apples and leave them in primary/secondary? Is that ever used, can that be called a cyser when used with lots of honey?

Who has got the answers eh?

From what I understand, once you have 51% or more of your fermentables coming from honey, and you have apple of some type (pulp, juice, fruit) to a point that you can taste the apple in there, you have a cyser.
 
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