{"schema":{"type":"ModernMazerRecipe","version":"1.0"},"canonicalUrl":"https://modernmazer.com/recipes/cyser-barrel-aged","jsonUrl":"https://modernmazer.com/recipes/cyser-barrel-aged.json","slug":"cyser-barrel-aged","name":"Barrel-Aged Cyser","summary":"An advanced cyser built on wildflower honey and apple juice, aged on bourbon-soaked oak cubes for a complex, barrel-aged character. Targets 10% ABV with a semi-sweet finish. 5-gallon batch.","heroImage":null,"heroImageAlt":"A glass of amber barrel-aged cyser beside fresh apples, oak cubes, and a honey jar","author":"Modern Mazer","publishedDate":"2026-09-13","updatedDate":"2026-09-13","testingStatus":"development","evidenceStatus":"editorial","difficulty":"advanced","style":"Cyser","tags":["mead","cyser","barrel-aged","bourbon","oak","advanced","five-gallon"],"targetBatchVolume":5,"targetBatchVolumeUnit":"gallons","grossBatchVolume":5.5,"grossBatchVolumeUnit":"gallons","expectedProductionLoss":0.09,"targetABV":10,"originalGravity":1.075,"finalGravity":1.004,"sweetnessLevel":"semi-sweet","carbonationLevel":"still","ingredients":[{"id":"honey","name":"Wildflower honey","quantity":8,"unit":"lbs","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"apple-juice","name":"Fresh-pressed apple juice (no preservatives)","quantity":3,"unit":"gallons","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"water","name":"Filtered water","quantity":1.5,"unit":"gallons","notes":null,"optional":false,"scalingBehavior":"linear"},{"id":"bourbon-oak","name":"Heavy-toast American oak cubes, bourbon-soaked","quantity":2,"unit":"oz","notes":"Soak oak cubes in bourbon for 24 hours before adding. Add in secondary for 2–4 weeks.","optional":false,"scalingBehavior":"manual"},{"id":"fermaid-o","name":"Fermaid-O","quantity":10,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"},{"id":"fermaid-k","name":"Fermaid-K","quantity":5,"unit":"g","notes":null,"optional":false,"scalingBehavior":"manual"}],"yeast":{"name":"Lalvin 71B","brand":"Lalvin","quantity":1,"unit":"packets","notes":"Partially metabolizes malic acid from apple juice."},"nutrientSchedule":[{"timing":"Day 0 (pitch)","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"24 hours","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"48 hours","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"1/3 sugar break","nutrient":"Fermaid-O","quantity":2.5,"unit":"g","notes":null,"scalingBehavior":"manual"},{"timing":"Day 0 (pitch)","nutrient":"Fermaid-K","quantity":5,"unit":"g","notes":null,"scalingBehavior":"manual"}],"equipment":["6-gallon fermentation vessel","Secondary vessel","Airlock and stopper","Hydrometer","Thermometer","Sanitizer","Auto-siphon and tubing","Bottles or keg"],"process":[{"step":1,"title":"Prepare bourbon-soaked oak","description":"Soak heavy-toast American oak cubes in bourbon for 24 hours. Drain before adding to mead.","note":null},{"step":2,"title":"Sanitize all equipment","description":"Prepare no-rinse sanitizer. Sanitize all vessels and tools.","note":null},{"step":3,"title":"Build must","description":"Dissolve honey in 1 gallon of warm water. Cool. Add to fermenter with apple juice and remaining water to 5.5 gallons.","note":null},{"step":4,"title":"Take OG reading","description":"Record original gravity. Target approximately 1.075.","note":null},{"step":5,"title":"Pitch yeast and nutrients","description":"Pitch Lalvin 71B. Add Day 0 nutrients. Ferment at 60–65°F.","note":null},{"step":6,"title":"Staggered nutrient additions","description":"Follow TOSNA schedule. Degas before each addition.","note":null},{"step":7,"title":"Monitor fermentation","description":"Check gravity every few days. Fermentation typically completes in 3–5 weeks.","note":null},{"step":8,"title":"Add bourbon-soaked oak in secondary","description":"Rack. Add bourbon-soaked oak cubes. Taste weekly. Remove when desired oak and bourbon character is achieved (typically 2–4 weeks).","note":null},{"step":9,"title":"Remove oak and condition","description":"Remove oak cubes. Condition for 4–8 months.","note":null},{"step":10,"title":"Package","description":"Bottle or keg.","note":null}],"fermentationTemperature":"60–65°F (15–18°C)","fermentationTimeline":"3–5 weeks","conditioningTimeline":"4–8 months","packagingInstructions":"Ensure fermentation is fully complete before packaging.","safetyNotes":["Never bottle a mead that has not fully finished fermenting.","Apple juice must be preservative-free.","Sanitize all equipment that contacts the must or finished mead."],"scalingNotes":"Honey, apple juice, and water scale linearly. Oak addition does NOT scale linearly — adjust to taste. Nutrient additions do NOT scale linearly.","version":"1.0.0","changeHistory":[{"version":"1.0.0","date":"2026-09-13","summary":"Initial record. Phase 4C Batch 10.","changedBy":"Modern Mazer"}],"relatedRecipes":["honey-cider-cyser","oak-aged-mead"],"relatedTutorials":[],"references":[{"title":"TOSNA 3.0 Nutrient Calculator","url":"https://www.meadmakr.com/tosna-calculator/","author":null,"year":null,"notes":null}]}