Shopped Cyser 2025
Sometimes you want to press apples from your own tree. Other times… you grab a few bags from the supermarket. This sparkling session cyser is the latter — fresh apples, honey, a bit of fizz, and a clean, easy finish.
- ABV
- ~5.8%
- Style
- Sparkling session cyser
- Batch size
- 6L
Details
What is a Cyser?
A cyser is where mead meets cider — honey and apples fermented together. Some are strong and still, some are light and sparkling. This one’s in the easy-drinking camp.
What we made
No orchard trip. No apple press. Just supermarket apples, a couple of litres of decent juice, and some good honey. The apples bring the sharpness, the rapeseed honey keeps it light, and a little buckwheat honey adds depth. It’s balanced with a bit of acid and tannin, then lightly sweetened with erythritol before bottling.
Production
Ingredients
- 1 kg rapeseed honey
- 50 g buckwheat honey
- 3.52 kg fresh apples (equal parts Jazz, Pink Lady, Granny Smith, Braeburn)
- 1.75 L cold-pressed apple juice (preservative-free)
- Spring water to 10 L
- Wine tannin, malic acid, citric acid
- EC-1118 yeast
- Fermaid-O nutrient
- Pectic enzyme
- 105 g erythritol (back-sweetening)
- Priming sugar for carbonation
Fermentation process
Started 22 June 2025 in a 20 L bucket with all Fermaid-O added at pitch. Apples came out after three days, then the cyser carried on fermenting until it reached 0.998 FG after 11 days. It was cold crashed for a few weeks, stabilised, back-sweetened with erythritol, and bottled with priming sugar for sparkle.
Aging potential
Drink fresh for the brighter apple notes. It will keep for 6–12 months, softening over time.