Go Back

Cyser (Honey and Apple Cider Mead)

An ancient fermented beverage combining raw honey and fresh apple cider for a smooth, subtly sweet drink that improves with age.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 days
Total Time 28 days 15 minutes
Servings: 12 servings
Course: Beverage
Cuisine: Fermented, Medieval English
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2.5 to 3 pounds raw honey
  • 1 gallon fresh apple cider unpasteurized if possible
  • 1 package dry wine yeast Lalvin 71B or Champagne yeast
  • 1/2 cup water for yeast activation
  • 1 teaspoon yeast nutrient optional
  • 1/2 teaspoon pectic enzyme optional

Equipment

  • 1-gallon glass carboy or fermentation vessel
  • Airlock and rubber stopper to fit your carboy
  • Large stainless steel pot for heating
  • Long-handled spoon for stirring
  • Sanitizing solution (Star San or similar)
  • Hydrometer for measuring specific gravity (optional)
  • Siphon tubing for racking
  • Clean bottles with caps or corks for storage
  • Thermometer for monitoring temperature
  • Funnel for transferring liquid

Method
 

  1. Sanitize all equipment using a no-rinse sanitizer such as Star San.
  2. Heat 1/2 cup of water to 100 to 110°F, sprinkle in the yeast, and let rest for 10 minutes to rehydrate.
  3. Warm 1 gallon of apple cider to 65 to 75°F, then stir in 2.5 to 3 pounds of raw honey until fully dissolved.
  4. Add 1 teaspoon yeast nutrient and 1/2 teaspoon pectic enzyme (if using) and mix thoroughly.
  5. Transfer the honey–cider mixture into a sanitized 1-gallon glass carboy, leaving 2 inches of headspace.
  6. Pitch the rehydrated yeast into the carboy, stir gently for 1 minute, then fit with a rubber stopper and airlock.
  7. Ferment in a cool, dark place at 65 to 75°F for 4 to 6 weeks, monitoring the airlock until bubbling slows.
  8. Rack the cyser into a clean carboy, leaving sediment behind, then refit the airlock.
  9. Age in a cool, dark place at 60 to 70°F for 4 to 8 weeks until clear and mellow.
  10. Bottle the cyser into clean bottles, cap or cork tightly, and store in a cool, dark place for further aging.

Notes

Keep cyser between 60 and 70°F, avoid oxygen exposure, and sample monthly during aging for best flavor.