Cyser
Classification:
Cyser
Source: Arun Welch (welch@cis.ohio-state.edu)
Issue #537, 11/14/90
Ingredients:
- 4 gallons, fresh cider (no Pot.Sorb)
- 5 to 6 pounds, honey
- 1 gallon, water
- 1 large stick, cinnamon
- 5 cloves
- 2 pods, cardamom
- 2 packs, Red Star Pasteur champagne yeast
Procedure:
Simmer the spices in the water for 10 minutes. Dissolve honey. Simmer
and strain crud until there isn't any more. Transfer to primary, along
with cider (this should bring primary to a good pitching temperature).
Pitch yeast and wait 1 to 2 weeks for the foam to die down. Transfer to
secondary. Ferment in secondary 3-6 months. Bottle and age another 3 or
more months.
Specifics:
- Primary Ferment: 1--1/2 week
- Secondary Ferment: 3--6 months