A traditional cyser — a hybrid of apple cider and mead — that bridges the crisp acidity of fresh apple juice with the floral complexity of wildflower honey. Targets 8.5% ABV with a semi-dry finish and natural carbonation. This is an editorial development recipe in a 5-gallon batch format.
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Batch size
5 gallons
Target ABV
8.5%
Fermentation
3–6 weeks
Conditioning
2–4 months
Responsible use: These recipes produce alcoholic beverages. Ferment and consume responsibly. Verify all quantities, equipment, and safety procedures before beginning. Consult local regulations regarding home fermentation.
Must be preservative-free. Provides fermentable base and apple character.
Adds floral complexity and increases ABV. Adjust quantity to hit target OG.
Used to dissolve honey before adding to apple juice.
Apple juice provides natural YAN; supplement with Fermaid-O for yeast health.
For juice sanitation if using fresh-pressed. Wait 24 hours before pitching.
Aids clarification of apple juice.
Yeast
Lalvin Lalvin 71B — 1 packets
71B partially metabolizes malic acid, softening the natural apple acidity. Well-suited to cyser production.
| Timing | Nutrient | Qty | Notes |
|---|---|---|---|
| Day 0 (pitch) | Fermaid-O | 1.25 g | |
| 24 hours after pitch | Fermaid-O | 1.25 g | |
| 48 hours after pitch | Fermaid-O | 1.25 g | |
| 1/3 sugar break (approx. SG 1.043) | Fermaid-O | 1.25 g |
Prepare no-rinse sanitizer solution. Sanitize all vessels and tools.
If using fresh-pressed juice, add Campden tablet and wait 24 hours. If using pasteurized juice, proceed directly.
Warm 0.5 gallon of filtered water to approximately 100°F. Dissolve honey completely. Allow to cool before adding to apple juice.
Add honey solution to apple juice. Mix thoroughly. Record OG. Target approximately 1.064.
Pitch Lalvin 71B. Add first Fermaid-O addition. Ferment at 60–65°F.
Follow the TOSNA nutrient schedule. Degas before each addition.
Check gravity every few days. Fermentation typically completes in 3–6 weeks.
Rack off the lees into a clean vessel. Minimize oxygen exposure.
Condition for 2–4 months. The cyser will clarify naturally.
Carbonate to approximately 1.5–2.0 volumes CO2 for a petillant finish.
Ensure fermentation is fully complete before carbonating. Use vessels rated for carbonation pressure.
This recipe is written for a 5-gallon batch. Apple juice and honey scale linearly. Nutrient additions do NOT scale linearly — recalculate for any target volume.
Enter your desired finished batch size to scale ingredient quantities. Press Enter or tap away to apply.
Target ABV
8.5%
Original gravity
1.064
Final gravity
1.004
Sweetness
semi sweet
Finished volume
5 gallons
Gross starting volume
5.5 gallons
Expected loss
0.5 gallons(9%)
| Ingredient | Quantity | Unit | Scaling notes |
|---|---|---|---|
| Fresh-pressed apple juice (no preservatives) | 4 | gallons | |
| Wildflower honey | 5 | lbs | |
| Filtered water | 0.5 | gallons | |
| Fermaid-O (organic yeast nutrient) | 5 | g | ⚠ review |
| Potassium metabisulfite (Campden tablet)(optional) | 1 | packets | fixed |
| Pectic enzyme(optional) | 0.5 | tsp |
⚠ Ingredients requiring review
Initial record created as part of Phase 4B Batch 1 catalog development.
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