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My First Cyser

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed June 23, 2017

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

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.

Fermentation
Primary: 14 days @ 74° F
Secondary: 30 days @ 74° F
My First Cyser
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time:  
Original Gravity: 1.074 / 18° P  
     
     
     
     
Brew Day Notes
 

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