Bull Shoals Cyser
Bull Shoals Cyser
ingredients
- Apple juice: 1 gallon
- Honey: 2-3 pounds
- Cinnamon sticks: 2
- Nutmeg: 1/2 teaspoon
- Yeast: 1 packet (Cider or wine yeast)
- Water: 1 quart (optional for dilution)
steps
- 1.
Sanitize all equipment before use.
- 2.
In a large pot, warm the apple juice to about 150°F, then add the honey and stir until fully dissolved.
- 3.
Remove from heat and let the mixture cool to room temperature.
- 4.
Transfer the cooled mixture to your fermentation vessel.
- 5.
Add cinnamon sticks and nutmeg to the vessel.
- 6.
If desired, add water to dilute the mixture to taste.
- 7.
Pitch the yeast into the mixture according to the packet instructions.
- 8.
Seal the fermentation vessel with an airlock, ensuring it is airtight.
- 9.
Allow the cyser to ferment in a cool, dark place for 4-6 weeks.
- 10.
Once fermentation is complete, siphon the cyser into bottles, leaving sediment behind.
- 11.
Cap or cork the bottles and store them in a cool location.
- 12.
Allow the cyser to age for a minimum of 1 month before tasting.
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