Mead Making · Intermediate
Cyser (Apple Mead)
A honey-and-apple must fermented together. Juice sweetness varies; take gravity readings after the honey and juice are fully blended.
Batch size19 L (5 US gal)
Estimated ABV12–15%
Estimated OG / FG1.090–1.110 / 0.998–1.015
Recipe parameters are estimates, not guarantees. Measure gravity and follow yeast, nutrient, sanitation, and safe-packaging instructions for your ingredients and equipment.
Ingredients and batch scaling
- 10–12 Lpreservative-free apple juice
- 3–4 kghoney, adjusted to target gravity
- water or additional juiceTop up to final volume after blending.
- yeast and nutrientsSelect for the measured must and follow product guidance.
Method
- Check juice ingredients and sanitize equipment.
- Blend juice and honey thoroughly; top to volume and measure gravity.
- Pitch a suitable yeast and follow its temperature and nutrient instructions.
- Allow fermentation to complete, then transfer off sediment.
- Confirm stable gravity, clear, and package with a safe stabilization or carbonation plan.
Suggested fermentation timeline
- Day 0: blend, measure, and pitch.
- Weeks 1–3: monitor gravity and temperature; manage nutrient additions.
- Weeks 3–8: confirm stable fermentation and rack.
- Months 2–6: mature and package when stable.
Scaled quantities are proportional estimates. Yeast pitch rates, process losses, and equipment efficiency may not scale linearly.