Cyser Leads if you please...?

[Gardenmead]

Hi All!

I was sifting though the forums and recipe section searching for more info on cysers. I couldn't find too much about the process, practice, or theory in "The Compleat Meadmaker" either.

I was hoping that someone could direct me to some threads or sections of the site I have not discovered where I can read more in depth about cysers.

I just want to read up in general about cysers before my friend's apple trees start producing huge quantities

I understand the basic idea, and I have made hard ciders several times before, but I am the type that likes to read a fair amount about something before trying to brew something that requires lots of time, energy and quality ingredients.

Thanks for all the assistance

 

[akueck]

Have you tried the Brewlog section? Cysers are fairly common. "Dangerous Cyser" and "Cinnful Cyser" get a lot of mileage. Ken's Fall's Bounty Cyser is in the book and Pete has his variation of that and a cherry cyser in the Patron section. Or are you looking for more than recipes? I'm not sure what the "theory of cyser" means to you.

 

[wildaho]

Apple juice, honey and yeast! What more do you need to know?

Cysers are probably one of the easiest meads to make. Yeast just seem to really love apple juice. Simple cysers are wonderful but they also work great as a base to build other melomels and methaglyns from.

Do you have goal in mind beyond "just cyser?". I've made ginger meths, and currant, pear, cherry, nectarine and other melomels with a cyser base. What are you looking for?

 

[Medsen Fey]

Are there any specific questions you have about cysers? They aren't much different from cider except that you have higher gravity, and of course, the honey flavors.

 

[Gardenmead]

Thanks for the help.
Akueck, I will look up the recipes that you suggested, and read as much of the cyser threads as I can in the Brewlog.

Medsen, as far as specific questions, I have one that I have been pondering quite a bit. What do you think about adding apple juice to a show mead that has already been fermenting for a couple months. I am thinking along the lines of melomel making suggested in the complete meadmaker where you ferment a show mead most of the way then when you get the fruit you rack onto them. I want to try this method, but rack onto some apple juice.

I have 5 gallons of show mead fermenting right now and wanted to make a bunch of different mead variations by racking into 1 gallon jugs with different adjuncts.

Any thoughts?