Berry Bliss Cyser
Discover the vibrant flavors of autumn with this Berry Infusion Cyser. By adding a medley of luscious mixed berries during secondary fermentation, you elevate the traditional cider into a refreshing and fruity beverage. Each sip bursts with the essence of ripe berries, perfectly balanced with the sweetness of honey and crisp apple notes. A delightful way to toast any occasion!
ingredients
- 1 gallon of fresh apple juice (not from concentrate)
- 2 cups of wildflower honey
- 1 packet of champagne or cider yeast
- 1 teaspoon of yeast nutrient
- 2 cups of mixed berries (strawberries, raspberries, blueberries)
- 1 tablespoon of lemon juice
- 1/2 teaspoon of potassium metabisulfite (optional, for sanitation)
steps
- 1.
In a sanitized fermenter, combine the fresh apple juice and wildflower honey, stirring until the honey is fully dissolved.
- 2.
Add the yeast nutrient and sprinkle the yeast over the mixture without stirring. Seal the fermenter with an airlock.
- 3.
Allow the primary fermentation to occur at room temperature for 1 to 2 weeks, or until bubbling subsides.
- 4.
In a separate bowl, crush the mixed berries and stir in lemon juice. Let sit for 15 minutes to release juices.
- 5.
After primary fermentation, transfer the cyser to a clean secondary fermenter, leaving sediment behind.
- 6.
Add the crushed berries and their juices to the secondary fermenter, along with potassium metabisulfite if using.
- 7.
Seal with an airlock and allow secondary fermentation to take place for an additional 2 to 4 weeks.
- 8.
Once fermentation is complete, siphon into bottles, leaving sediment behind, and cork them tightly.
- 9.
Age the bottles in a cool, dark place for at least another month for best flavor.
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