Orchard Cyser
Apple cider takes the place of water. Somewhere between a strong cider and a mead, and a good use for fall pressings.
Orchard Cyser is a semi-dry cyser made with buckwheat or wildflower honey and Lalvin D47 yeast, fermented from an original gravity of 1.110 to 1.006 for about 13.7% ABV. It is drinkable in 6–9 months.
- Original gravity
- 1.110
- Final gravity
- 1.006
- ABV
- 13.7%
- Drinkable in
- 6–9 months
Ingredients
Amounts are for a 1-gallon batch.
| 1.75 lb | HoneyWildflower for a softer cyser, a quarter buckwheat for molasses notes. |
| 1 gal | Fresh apple ciderUnpasteurized or preservative-free. No sorbate or benzoate on the label. |
| 2.5 g | Lalvin D47 yeastKeep it under 68 °F or it throws hot alcohol. |
| 3 g | Fermaid-OStaggered over four additions. |
| 0.5 tsp | Pectic enzyme |
Method
Build the mustWarm about a quart of the cider and dissolve the honey in it. Combine with the rest and add pectic enzyme. Expect a gravity near 1.110.
Ferment coolPitch at 60–64 °F and hold there. Feed on the usual schedule.
RackRack off the lees once fermentation finishes. Cider lees can turn sulfury if left long.
FinishBottle still, or prime for a sparkling cyser only after confirming gravity is stable.
Brewer's note. Cider gravity varies a lot by apple. Measure your cider before adding honey, then adjust the honey to land near 1.110.
Recipe by White Shed Meadery, Chehalis, Washington. ABV is estimated from gravity: (OG − FG) × 131.25. Scale every ingredient in proportion for larger batches.