My First Cyser

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed February 25, 2018

Style: Cyser
Brew Date: November 13, 2011
Yield: 5 gallons
Color (SRM/EBC): 8.7/17.1
Bitterness (Calc): 0 IBU (Daniels)
BU/GU: 0
Calories: 240 (12 ounces)
ABV: 8.5%
ABW: 6.7%
Batch No: 1
OG: 1.074
OG (Plato): 17.97° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 5.35° P
App. Atten.: 85.8%
Real Atten.: 70.3%
Status: Primary
BJCP Style Info: Cyser
Bitterness: N/A
Color: N/A
Info: In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the best strong examples have the taste and aroma of an aged Calvados (apple brandy from northern France), while subtle, dry versions can taste similar to many fine white wines.

Commercial Examples: White Winter Cyser, Rabbit’s Foot Apple Cyser, Long Island Meadery Apple Cyser.

General Information
Method: Extract

Simple Cyser made from just Cider and Honey.

25.00 pounds Apple Cider - 5 Gallons  
4.00 pounds Honey - Wildflower  
1 tsp Nutriferm Energy @ 0 minutes  
1 tsp Nutriferm Advance @ 0 minutes  
Name: Lalvin
Manufacturer: Lallemand - Lalvin
Product ID: EC-1118
Type: Wine
Flocculation: High
Attenuation: 75%
Temperature Range: 45–95°F
Water Profile


Calicum: 0 ppm
Bicarbonate: 0 ppm
Sulfate: 0 ppm
Chloride: 0 ppm
Sodium: 0 ppm
Magnesium: 0 ppm
PH: 0%

No water added.


Slice up dates and add them to the carboy with raisins, brown sugar, nutriferm, and honey.  Pour in the cider, mix well, and pitch Lalvin yeast along with a packet of Wyeast Pasteur Champagne yeast.

Special Procedures

Staggered Nutrient Additions of Nutriferm Advance:

  • 1.00 tsp initially
  • 0.75 tsp after 24 hours
  • 0.75 tsp after 48 hours
  • Final 0.75 tsp after 30% drop from O.G.
Primary: 14 days @ 74° F
Secondary: 30 days @ 74° F
My First Cyser
Date Brewed:  
Brew Day Data
  Target Actual
Boil Time:  
Original Gravity: 1.074 / 18° P  
Brew Day Notes

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