Spiced Cyser

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Submitted By: UCFPaul (Shared)
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Brewer: Bunn La Vila
Batch Size: 5.00 galStyle: Cyser (Apple Melomel) (25A)
Boil Size: 6.08 galStyle Guide: BJCP 2008
Color: 1.2 SRMEquipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.066 (16.1° P)
Est FG: 0.985 SG (-4.0° P)Fermentation: Ale, Two Stage
ABV: 10.7%Taste Rating: 30.0

Amount Name Type #
5 lbs Apple Juice - Publix Premium (0.0 SRM) Sugar 1
2.00 Black Tea (Boil 0 min) Misc 2
1.00 tsp Cinnamon Powder (Boil 0 min) Misc 3
1.00 tsp Nutmeg (Boil 0 min) Misc 4
1.0 pkgs Lalvin 71B-1122 (Lallemand - Lalvin #71B-1122) Yeast 5
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 6
4 lbs Honey (1.0 SRM) Sugar 7


Pitched yeast @ 70 degrees. Fermented cooler at 60-64 degrees. Used 4 gallons of Publix Premium Apple Juice and 1 gallon of Publix Premium Apple Juice Unfiltered for a total of 5 gallons. For the honey I used 4 lbs of Clover Honey. I added one heaping teaspoon of cinnamon and nutmeg for spices. I steeped 2 bags of PG tips english tea in about 1 cup of boiling water I used to sterilize the spices to add bitter tannins to the mix. The honey was added to the hot mixture to allow it to liquify better and not completely settle on the bottom of the fermenter.

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