Primordial Plot Cyser

ABV: 12%

IBU: 2-5

OG: 1.100 (23.8°P)

FG: 1.000 (0°P)

Link to article
melomel-cyser

The following beer recipe is featured in the May/June 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Shmuel Naky shares this recipe for a sparkling, dry cyser in the article "In the Land of Mead Honey" (Zymurgy magazine, May/June 2020). Cyser brings together the best of cider and mead, using apple juice and honey as the flavor and fermentable-sugar sources.

Naky—a resident of Jerusalem, Israel—makes this cyser recipe for Rosh Hashana, a Jewish holiday that features a traditional dish of apples and honey.

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The following beer recipe is featured in the May/June 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Shmuel Naky shares this recipe for a sparkling, dry cyser in the article "In the Land of Mead Honey" (Zymurgy magazine, May/June 2020). Cyser brings together the best of cider and mead, using apple juice and honey as the flavor and fermentable-sugar sources.

Naky—a resident of Jerusalem, Israel—makes this cyser recipe for Rosh Hashana, a Jewish holiday that features a traditional dish of apples and honey.

Ingredients:

  • HONEY & FRUIT
  • 20 kg (44 lb.) citrus blossom honey
  • 15 kg (33 lb.) mixed sweet and sour apples
  • YEAST
  • Lalvin EC-1118
  • ADDITIONAL ITEMS
  • 30 Madagascar vanilla beans
  • diammonium phosphate (DAP)
  • medium-toast French oak

Specifications:

Yield: 60 L (15.9 US gal.)

Original Gravity: 1.100 (23.8°P)

Final Gravity: 1.000 (0°P)

ABV: 12%

IBU: 2-5

Directions:

Ferment apple and honey must at 20°C (68°F) for three weeks, with staggered nutrient addition for the first three days with DAP only. When complete, press apples and move to secondary on top of vanilla beans and medium-toast French oak. Filter and force carbonate in kegs.


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