Apfelwien cousin (cyser)???...

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Willie3

Willie3

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So it isn't really an apfelwien, but I wonder what the outcome would be if you were to use 4# honey to replace the 2# dextrose. Does anyone know?

I know that it would be considered a Cyser but there really isn't enough honey to make it so, or does that matter not?

- WW
 
I made that same recipe but using English Cider Yeast. Finished at 1.002. Very tasty, but still a little hot from the honey, needs to be aged more. It has a little sweetness to it, and also some cinnamon.
 

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