Easy Cyser Recipe (apple mead)

🍎🍯 How to make a Cyser (Apple Mead). This one’s simple: just use apple juice instead of water & let ferment 30 additional days!
You’ll need:
⁃ Our Mead Kit craftabrew.com...
⁃ 40 oz Honey, any variety
⁃ 1 gallon Apple Juice, without preservatives
Combine half a gallon of apple juice, honey & yeast nutrient and shake to dissolve and combine.
Top off with juice (you won’t end up using a full gallon) & pitch the yeast.
Using juice instead of water means there’s a LOT more sugar for the yeast to ferment before you can bottle. So this Cyser will ferment for 60 days total (vs 30 days for a standard mead) to allow the yeast ample time to handle the added sugar.
PLUS, we’d recommend a blow-off for the first few days of active fermentation. Instead of the airlock, use the transfer tube in the kit & a glass of water to allow excess foam or CO2 to escape without creating a mess. Once things calm down, you can replace the tubing with the airlock!

[@Kate1nator]

Is there a way to add fresh fruit such as apples to the cyser?

[@patrickglaser1560]

The yeast will dissolve the honey... you want to aerate the apple juice before yeast pitch, but making sure the honey is dissolved is unnecessary.

[@srenjensen8832]

unless you wanna know the SG

[@Craftabrew]

We dissolve honey into water (or juice) prior to pitching yeast so we can take an accurate gravity reading. We do this so we can calculate the precise ABV of the mead. Without stirring or shaking to incorporate the honey, a liquid sample would contain mostly juice or water and provide an inaccurate Original Gravity (OG) reading.