Search results

I'm going to start my first cyser in the next couple of days, using a variant of the Fall's Bounty cyser in Ken Schramm's mead book. However, the instructions on the recipes in that book are a bit lacking (for the newbie) once you get past the very first mead. 1) For a cyser, does one heat up...

I'm trying my hand at a cyser for the first time, and the recipe I have calls for a "medium to full bodied" honey. In addition to the honey, water, and cider, it adds brown sugar, raisins, and dates. Once in the secondary fermenter it'll have some cinnamon, nutmeg, and cloves. I locally found...