I just made a cyser the other day, and I kept it to a 1 gallon batch so I didn't have to drop a lot of money on the ingredients in case it didn't come out perfect.
My recipe:
1 gallon apple cider (pasteurized)
2 lbs honey
1 packet of champagne yeast.
Add the honey to the cider while adding some heat (not enough to boil), just enough so that the honey is able to dissolve in the cider. Pour the must into fermenter. Add yeast.
This recipe should give you a must with an OG around 1.100.
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