After using honey to carbonate and seeing this cyser recipe on reddit, I’m in the mood to try something with honey.
So I start doing some researching. Theres quite a few cyser recipes out there (which is no surprise, as cysers go waaaaaay back) – and they all have a few things in common. Those are apple juice, honey, and yeast. They also tend to vary widely in how much of each of those things should be added. You can make a mead using juice instead of water, or you can add a bit of honey to a batch of cider. And anywhere in between. Trying to figure out the ratio of juice to honey was rough, as recipes ranged from 1-7 lbs of honey per gallon of juice. Guess its hard to go wrong.
The type of yeast can also vary wildly. Many people recommended sweet wine or champagne yeast to accommodate a higher ABV. Others specifically mentioned avoiding champagne yeast due to flavor reasons. The reddit recipe used a saison yeast. Nottingham Ale yeast was also recommended. I’m most tempted to try the EC-1118 yeast, as I really like the Nottingham Ale yeast and plan to stick with it for most ciders. Perhaps I’ll try two batches.
The only other consistent thing was that cysers take time. This will not be a 2 week project. Most sites recommended a 4 week primary and then 2 months in secondary to age before bottling.
So I better start finding some good local honey. Maybe 2 lbs per gallon to start with. Doing two batches with different yeast will let me compare them on equal footing.