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Cyser Apple Mead

Cyser is a combination of honey and apple cider. This is the strong drink of Biblical times. Both the honey and the cider will ferment to a clean dry wine which makes a great sparkling wine when primed with sugar or honey when bottled.

Cyser Recipe

96 oz. Vintner's Harvest Apple Wine Base with water to make 3 gallons or 3 gallons of fresh pressed apple cider.

3 lb. unprocessed honey
1 teaspoon acid blend
1 teaspoon pectic enzyme
1 teaspoon yeast nutrient
3 Campden Tablets
1 packet Cote de Blanc wine yeast

NOTE: When using Apple Wine Base first mix the concentrate with enough water to make 3 gallons in the sanitized primary fermenter.

Combine one gallon of fresh apple cider or one gallon of reconstituted juice with the honey and heat to 180°F. Hold for 10 minutes.
Cool to 85°F. The remaining two gallons should be left in the sanitized primary fermenter.
Crush Campden tablets, dissolve in ½ cup cool water and add to primary fermenter. Add the apple/honey mixture, acid blend, pectic enzyme and yeast nutrient. Stir thoroughly, cover with pail lid and let the juice rest for 24 hours.
Pitch the yeast, place the lid securely on the pail and attach the air lock. Allow it to ferment at room temperature for 14 days or until the activity in the air lock slows to less than 1 bubble per minute, whichever is longer.
Continue with racking procedures as described under how to rack Cyser can be made sparkling at bottling time by adding 1 carbonation drop per 12 oz. beer bottle. See the instructions for bottling beer.

Apple Wine Base 96 oz. $42.95
Choice Northwest varieties to maximize flavor, aroma and tartness. Apple fruit wine base contains concentrate with water which are prepared without preservatives specifically for cider, wine and mead makers.

Honey Clover 3 lb. $13.95
Honey Clover 12 lb. $44.95
Our honey is 100% pure honey, direct from the hive with no blending or additives. It is the perfect honey to use in mead making and homebrewing.

Winemaking chemicals and yeast assortment

Recipes are not included.

Refill pack for wine making. Contains individual bottles of acid blend, grape tannin, potassium sorbate, pectic enzyme, yeast nutrient, campden tablets, and 1 each of Cote des Blanc, Montrachet, Cuvee and Champagne wine yeast.

5 grams for 5 to 6 gallons of wine

This yeast is derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, like Geisenheim Epernay, but producing less foam. It requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines.

WLP720 Sweet Mead Yeast $7.95
A wine yeast strain that leaves some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes and Riesling. Attenuation: 75; Flocculation: Low; Optimum Fermentation Temp: 70-75.

Attenuation: 80 | Flocculation: Medium | Temperature: 68-75°F

This is a classic cider yeast; it ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging.

Alcohol Tolerance: Medium-High

Apple Flavor 4 oz. $3.95
These are the finest fruit flavor enhancers available. If your fruit wine or beer needs a little help to bring out the flavor use these all natural enhancers. They can also be used to add a hint of fruit flavor to any beer recipe by adding them at bottling time. Each flavor is packaged in a 4 fl. oz. container and labeled with the recommended dosage for beer or wine.