Kinda Sorta Cyser?

Just finished putting this together. Not sure what to call it, but I'm excited to see how it turns out:

4 gallons fresh, local cider
2.75 lbs local honey
1 lb golden raisins
1/2 lb dried cranberries (unsweetened)

Safale US-04 dry ale yeast

Let's see: Cider, honey, fruit... Cysermel.

Cider, or Cider w/ adjuncts, your choice.
Honey has to be a minimum percentage of fermentables to be considered a Cyser.

But your recipe sounds good. Keep us informed how it turns out.

MartyB said:

Cider, or Cider w/ adjuncts, your choice.
Honey has to be a minimum percentage of fermentables to be considered a Cyser.

But your recipe sounds good. Keep us informed how it turns out.

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That's what I thought - 50% right? - but the BJCP style guidelines didn't list any specific proportions so I thought it might be up to interpretation. Not that I brew with competitions in mind, but it's nice to know.

JLem said:

That's what I thought - 50% right? - but the BJCP style guidelines didn't list any specific proportions so I thought it might be up to interpretation. Not that I brew with competitions in mind, but it's nice to know.

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I've got 50% minimum in my head as well. Think I picked up the number from the GotMead forum. Depending on the OG of your juice, you're probably around 40%.

I just bottled a cider with 5gal apple juice and 2lb of honey and wb-06 yeast. Was good going into the bottle. Can't wait until it's carbed.

You should get some residual honey flavor and sweetness in yours. The raisins are a classic addition to add mouthfeel (did you chop or at least slice them open?) As for the cranberries, I'm guessing it will add a little tartness to the finished batch.

MartyB said:

You should get some residual honey flavor and sweetness in yours. The raisins are a classic addition to add mouthfeel (did you chop or at least slice them open?) As for the cranberries, I'm guessing it will add a little tartness to the finished batch.

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I chopped up both the raisins and the cranberries. I was also hoping the cranberries would add a little color as well.

How much sugar did you carb yours with? I've noticed that, unlike beer, volumes of CO2 is never really given for cider - just still, petulant or sparkling.

JLem said:

I chopped up both the raisins and the cranberries. I was also hoping the cranberries would add a little color as well.

How much sugar did you carb yours with? I've noticed that, unlike beer, volumes of CO2 is never really given for cider - just still, petulant or sparkling.

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You may leach out a little of the red coloring. But it probably won't be enough to change the color much at all.

I used 5oz of corn sugar for priming. I've seen reference for everything from 3-7oz, so just used the standard 5.

I used 5oz of corn sugar for priming. I've seen reference for everything from 3-7oz, so just used the standard 5.

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how long did you age it?

did you add any yeast at bottling?

It's only been in the bottle 2 weeks now. No additional yeast at bottling. It was crystal clear when it went into the bottles, but I can already see a fine layer of yeast settling out in the bottles. I'll give it a good 6 weeks to carb and age before I try it.

Whatever you want to call it, it sounds like you'll have something good to drink with some time.

MartyB said:

It's only been in the bottle 2 weeks now. No additional yeast at bottling. It was crystal clear when it went into the bottles, but I can already see a fine layer of yeast settling out in the bottles. I'll give it a good 6 weeks to carb and age before I try it.

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How long did it take to clear? My first attempt at a cider, which I don't think turned out so good, never really cleared to my satisfaction even after 4 months in the carboy (and after racking at least 3 times).

BigJoe5313 said:

Whatever you want to call it, it sounds like you'll have something good to drink with some time.

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Thanks. I'm excited about it. I'll be sure to post my impressions of the final product.

JLem said:

How long did it take to clear? My first attempt at a cider, which I don't think turned out so good, never really cleared to my satisfaction even after 4 months in the carboy (and after racking at least 3 times).

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7 days in primary and 15 days in secondary. My basement was holding at 68 the whole time.

There are a lot of factors in clarifying, ingredients, yeast, nutrients, temp, etc.
Your juice will make a big difference as well. Some juices just never clear. After 3 months, I don't expect my Cinnamon Apple Cyser (using D47, 15% ABV) to ever get clear.
But a Cherry Apple Cyser (using EC-1118, 16.5% rocketfuel) I've got is crystal after just 1 month.

You'll see plenty of threads around with different responses to clarifying apple juice. I think pectic enzyme is one of the recommended additives to the mix.

This is an interesting point on percentages of fermentables to style guidelines.
If I add any malts to a mead I call it a braggot, usually I do a big beer, and use the late runnings and boil that, with very light hops, usually around 3 gallons at 1.030 SG or so, and then use that to make a braggot of around 1.080 SG or so.
Final product I can't taste the malts at all, a hint of the hops, and it taste like a lightly hopped mead. I still call it a braggot.
Well, I always have a lot to learn.
Otherwise, this sounds like a nice recipe, please update us in around a year to let us know how it came out.