Cyser or Cider?! :confused:

[RightHookCook]

Ok im just about to make a cyser and was wondering if most people drink this like a pint of cider or like a glass of wine? and tbh is there really much difference between cider and cyser (other than the fact theres honey in one and not the other).

Thanks in advance guys.

 

[YogiBearMead726]

Ok im just about to make a cyser and was wondering if most people drink this like a pint of cider or like a glass of wine? and tbh is there really much difference between cider and cyser (other than the fact theres honey in one and not the other).

Thanks in advance guys.

To my understaning, the honey is the key difference between the two. Cider also tends to be lower in ABV than cyser, hence why I drink cider from a pint and cyser from a wine glass. But, feel free to enjoy as you like!

I like drinking all mead in tulip/wine glasses since the aroma is so much of what I enjoy about drinking the stuff.

 

[Loadnabox]

To my understaning, the honey is the key difference between the two. Cider also tends to be lower in ABV than cyser, hence why I drink cider from a pint and cyser from a wine glass. But, feel free to enjoy as you like!

I like drinking all mead in tulip/wine glasses since the aroma is so much of what I enjoy about drinking the stuff.

This has been my understanding too. Cider is usually lower ABV concentrating on fermenting the apple's sugars versus added sugar/honey. Cyser is usually wine strength with a decent amount of the fermentables coming from Apples, but another decent share from honey.

 

[commonsenseman]

So, technically the definition is Cyser contains honey while Hard Cider does not. I wonder what the downside would be to making a fairly low gravity cider. Like half of the fermentables from honey/water & half from cider, pehaps with a gravity around 1.060? Maybe less apple flavor? Maybe watery tasting?

I made a Sparkling Cyser than had an OG of 1.080 & am still waiting to see if it's any good, time will tell.

I would think that if you use high quality honey & age it for a few months, you could come up with a good tasting, low gravity Cyser. I'm not sure if it'd be any better or different than a regular cider though.

Food for thought.

 

[Arden]

I have also made 'apple wine' in which I combined white grape juice and wine tannins with apple juice to enhance mouth feel. It didn't last long once it matured to (almost) drinking age.

 

[Medsen Fey]

A hard cider can be excellent even though it is not a high-gravity beverage.

I have made what I call a cyser, even though it was only fermented apple juice and I used just enough honey to prime it it for carbonation. Since I used buckwheat honey, the honey character shows up even though there was only a small amount used. I think with some age it is going to be quite good, and I'll be able to enjoy a pint-mug full without getting hammered. I suppose if I used a mild honey that wasn't showing its character, I'd be inclined to just call it a hard cider, but as far as I'm concerned if the honey is showing up, I'll label it as cyser.

 

[DaleP]

So, technically the definition is Cyser contains honey while Hard Cider does not. I wonder what the downside would be to making a fairly low gravity cider. Like half of the fermentables from honey/water & half from cider, pehaps with a gravity around 1.060? Maybe less apple flavor? Maybe watery tasting?

I made a Sparkling Cyser than had an OG of 1.080 & am still waiting to see if it's any good, time will tell.

I would think that if you use high quality honey & age it for a few months, you could come up with a good tasting, low gravity Cyser. I'm not sure if it'd be any better or different than a regular cider though.

Food for thought.

Your typical cider is going to have a gravity in the range of 1050-1055, so a 50% apple-50%honey fermentable mix will be 1100 or above. A good Cyser!

 

[commonsenseman]

Your typical cider is going to have a gravity in the range of 1050-1055, so a 50% apple-50%honey fermentable mix will be 1100 or above. A good Cyser!

For example, I was thinking for a 1 gallon recipe:

1/2 Gallon Apple Cider
.841 Lbs Honey
Water to 1 Gallon
Yeast, etc.

That should put the S.G. at 1.060 & have an even distribution of fermentables.