cyser

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  1. Aróchito

    First Cyser

    Greetings! My first gallon batch of cyser has been fermenting for the last 5 weeks + . Just checked on it and noticed it's all clear, and I noticed a bubble out of the airlock but there doesn't seem to be much going on inside. I've attatched a couple of pictures. Two questions: 1) Is it possible...
  2. R

    Anyone ever brewed with Dragonfruit?

    We picked up a Dragonfruit today to just try it and the thing has a very mild, floral flavor. Anyone have any experience with this fruit in primary or secondary, particularly in cyser or mead?
  3. Aróchito

    First try at a cyser

    Just over a week ago, I added 2 lbs of honey to just under a gallon of apple juice, shook it up a ton and added nutrient and a packet of champagne yeast. Been bubbling out of control most of the time and has finally calmed down a bit. I just noticed the bottom of the carboy and about an inch of...
  4. R

    Off flavors?? Or just needing age?

    I recently brewed a cyser and it's down to 1.01 almost ready to bottle. Took a sample for gravity reading and tasted but it was pretty good but a bit sour tasting. Is this because it hasn't been clarified yet? Also, should I let it ferment for a bit longer before cold crashing and bottling? Can...
  5. R

    Gravity reading help please!

    So I started a cider recently but decided I would do it with honey as well. I took a gravity reading and thought it was low at 1.07 considering I'm aiming for at least 13% ABV so I added two cups of brown sugar to try to raise it (no hate please I'm new to this). I then realised that I didn't...
  6. S

    Meadmakers Corner: Brewing A Cyser

    One of the great things about being a homebrewer is being able to use what’s in season where you are, and being able to get it into your brew at the peak of freshness. As summer has slipped away from us, we are now welcoming the fall. Hay rides, harvests, and of course apples? Apples you might...
  7. O

    Oak leaf cyser???

    Hey all, I'm a new brewer. I made my first batches 3 weeks ago (A Traditional, A Metheglin and a blood orange JOAM) and they're still bubblin' away and looking bootiful. I'm going to make some more after payday next week. I'm going to do a cyser and an Oak leaf and a couple of others but my...
  8. R

    Newbie question on cyser

    We made our first cyser in October using just apple juice, red star champagne yeast and honey. The honey we used was wildflower and a sage, alfalfa and sunflower mix. We racked it for secondary last weekend and it seems to have stopped fermenting. When we racked it, it smelled okay, just...
  9. Tadeusz Leliwa

    Low vs High alc tollerant yeast?

    Dear all, Sorry, newbie here. I slowly planning out to make a melomel/cyser that I want to make sweet and sparkly. I am thinking about something Safale US-05 or Lalvin 71B, as opposed to Tokay that I usually use (or Jack Mangrove M02) and aiming at 10-12% abv. Now, I know that I will have to...
  10. Tadeusz Leliwa

    Sweet and Sparkly Melomel - advice needed

    Dear all, I want to make a sweetish melomel that is sparkly and not too strong (i.e. not 18%). I obviously cannot really on any backsweetening here. Now there seems to be a couple ways to go about this. One is to add less honey to the mix, use yeast with high alcohol tolerance, bottle it of...
  11. B

    Will this stuff float down?

    I have this gallon of cyser that’s been fermenting for two weeks. The bubbling out of the airlock has crawled to almost a standstill. How long will It be until this stuff sinks down, generally speaking? Or will it float to the bottom?
  12. B

    Infection on Cyser?

    As the title suggests, I’m on day 4 of my first ever brew, so I decided to do a simple mead and cyser. So far the mead looks aces, but I’m worried by the cyser. I had to replace the airlock after two days, then resort to a blow off tube the day after due to extreme foaming issues. I’m worried it...
  13. M

    Brewing a cyser with Voss kveik yeast from Omega; temperature question

    Hello mead heads, I’m getting some Voss kveik yeast from Omega yeast in Chicago. I want to make a cyser and the temp range on this one says 62-95 degrees F. However it also says best fermented hot! I do not have temp control equipment and my basement where it would be is 68 F. Can anybody tell...
  14. SKBugs

    Off flavour of pepper/wood/burnt stuff

    G'day all, I was hoping someone could give me a clue as to the off taste that is happening with my cyser. Made on about 4 quarts of apply juice and a pound of honey. Used Fermaid K and DAP and went to about 13-14% Into secondary I also added: juice of 3 lemons 1 ounce lemon rind 1/2 tsp...
  15. I

    1 week into first Cyser, Panicked, is it salvageable?

    Hello! So exactly a week ago I started my first ever homebrew. I bought two gallon jugs of apple cider from Whole Foods, and left one as is, and the other poured 1.5 lbs of honey into. Then I added 1tsp of Yeast Nutrient (Urea and Diammonium Phosphate) and 1/2 tsp of pectic enzyme to each jug...
  16. Kent88

    non-traditional cider apple varieties

    So I have been looking for apple varieties for fermentation, and the best I could find was here. Thing is, besides McIntosh, Liberty, and Cortland, these aren't really the varieties I typically find in either the produce section of the grocery store, or the gurneys or jung catalogs. Are there...
  17. I

    Apple Juice Starter - Is this right?

    I'm getting ready to make my first mead, an apple mead. I was planning to make a 3 gallon batch with 2 gallons apple juice (pasturized w/ no preservatives) and a gallon of water with around 9 lbs of honey. I made a starter yesterday for my White Labs sweet mead yeast. I filled a half gallon...
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