Autumn Afternoon Cyser

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed January 16, 2018

Style: Cyser
Brew Date: November 3, 2013
Yield: 5 gallons
Color (SRM/EBC): 5/9.9
Conditioning: Keg
Batch No: 1
OG: 1.070
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: Other

A light cyser featuring Weston's Cider, Hemken Honey, brown sugar, hints of citrus fruit, and a touch of spice.

0.00 pounds Apple Cider - 5 Gallons  
2.00 pounds Honey - Wildflower  
1.00 pounds Brown Sugar, Light  
2 tsp Cinnamon Stick  
1 tsp Allspice  
2 oranges Orange Peel  
2 lemons Lemon Peel  
Total Boil Time: 0 minutes
Name: Lalvin
Manufacturer: Lallemand - Lalvin
Product ID: EC-1118
Type: Wine
Flocculation: High
Attenuation: 75%
Temperature Range: 45–95°F
Amount: 5 gr

Grate the peels off of two oranges and two lemons leaving out as much pith as possible.  Mix 1 gallon of cider with honey, brown sugar, and spices.  Heat the mixture on low to dissolve all of the ingredients.  Add mixture to carboy along with four gallons of cider and fruit peel.  Pitch yeast and energizer.  

Autumn Afternoon Cyser
Date Brewed:  
Brew Day Data
  Target Actual
Boil Time: 0  
Original Gravity: 1.070 / 17.1° P  
Brew Day Notes

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