Cider XXIX

Cyser

This traditional alcoholic drink is made by fermenting honey and apple juice together, essentially combining mead and cider. Its flavour can range from crisp and dry to rich and sweet, depending on the apples, honey and fermentation process used. Cyser has ancient roots, with honey-based fermented drinks dating back thousands of years. Apples and honey were both widely available across medieval Europe, where variations of mead incorporating fruit became popular. In Britain, cyser developed alongside traditions of cider-making and mead-making. Today, it is enjoying renewed interest among home brewers and craft producers experimenting with traditional fermented drinks.

This batch may be sweetened after fermentation using Sucralose.

Batch Size: 7.3 Litres / 12.8 Pints
Target ABV 7%

• Yeast: Mangrove Jacks New Cider Yeast
• Apple Juice: 6 Litres
• Black Tea: 4 bags, 1 Litre RO
• Honey: 300g
• Fermentation Pressure: 10 psi
• Fermenter Starting Temperature 23
• Start Date: 12/09/2026
• Cold-crashed: 21/09/2026
• Kegged: 25/09/2026
• Tapped: tba
• Estimated ABV %: ~7.5

Fermentation and tasting notes will appear here.