Mead - Cyser (Apple Melomel) (BJCP 2008)

Top 10 Cyser (Apple Melomel) (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Spontan Cyser	11 L	15.89%	0	1.127	1.006		All Grain	3224
Cyser - Zombie Killer Exp. 2	1 gal	10.52%	0	1.085	1.004		All Grain	2717
Brown Cyser	5 gal	10.49%	0	1.094	1.014		All Grain	2707
Fall's Bounty Cyser	3.6 gal	9.53%	0	1.076	1.004		All Grain	2430
Cyser	1 gal	10.92%	0	1.084	1.001		All Grain	2352
Neisingh Rome Beauty Blackberry Cyser	7 gal	8.76%	0	1.086	1.019		All Grain	2008
Cyser The Flying Squirrel	1.65 gal	13.02%	0	1.116	1.017		All Grain	1898
Noble Gryphon Cyser	5.5 gal	18.47%	0	1.148	1.007		All Grain	1869
Apple Cinnamon Mead	1 gal	12.18%	0	1.124	1.031		extract	1830
Sourdough cyser	4.5 L	13.82%	0	1.114	1.009		extract	1449

Newest Cyser (Apple Melomel) (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Dry Cyzer	1 gal	6.82%	0	1.080	1.028		extract	109
Cyzer-Acerglyn	1.2 gal	7.83%	0	1.073	1.013		All Grain	158
Pulque	5 gal	6.87%	0	1.077	1.025		All Grain	224
Bodicea	15 gal	12.18%	0	1.098	1.005		extract	287
Hopped Cyser	6 gal	13.09%	12.48	1.100	1.000		extract	319
Lingonberry Cyser PART 2	21 L	18.25%	0	1.141	1.002		All Grain	366
Cider-y Lingonberry Cyser MINIBATCH	6.5 L	7.53%	0	1.088	1.031		All Grain	428
Rio Grande Cyser	5.25 gal	12%	0	1.086	1.000		extract	437
Apple Cinnamon Mead	1 gal	12.18%	0	1.124	1.031		extract	1830
Holiday cyser	5.5 gal	4.94%	0	1.050	1.013		extract	434

Fermentables Used In Cyser (Apple Melomel) (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	55		Sugar	honey	2°L	35	40%	8% - 100%
US - Apple juice	29	US	Fruit	juice	1°L	5.8	71%	7% - 100%
Apple	20		Fruit	fruit	0°L	5.6	60%	11% - 92%
Brown Sugar	9		Sugar	sugar	15°L	45	8%	2% - 15%
Raw Honey	9		Sugar	honey	20°L	38	22%	8% - 41%
Cranberry	4		Fruit	fruit	0°L	1.8	7%	0% - 23%
US - Honey	4	US	Sugar	honey	0°L	34	14%	9% - 21%
Molasses	3		Sugar	sugar	80°L	36	3%	2% - 5%
Raisins (dried)	3		Fruit	fruit	0°L	29.25	5%	1% - 9%
Northern Brewer - Wildflower Honey	3	US	Sugar	honey	2°L	42	36%	20% - 55%

Hops Used In Cyser (Apple Melomel) (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range

Steeping Grains Used In Cyser (Apple Melomel) (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Cyser (Apple Melomel) (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Lallemand - Lalvin 71B -1122	5	Lallemand	Mead	High	High	100%	59°F	86°F
White Labs - Champagne Yeast WLP715	4	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Fermentis - Safale - American Ale Yeast US-05	4	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Mangrove Jack - Craft Series Cider Yeast	4	Mangrove Jack	Cider	n/a	High	78%	64°F	75°F
Lallemand - Lalvin EC-1118	4	Lallemand	Champagne	High	High	65%	59°F	77°F
White Labs - Sweet Mead/Wine Yeast WLP720	3	White Labs	Wine	0.15	Low	75%	70°F	75°F
Wyeast - Cider 4766	3	Wyeast	Wine	0.12	Low	85%	65°F	70°F
Wyeast - Dry Mead 4632	3	Wyeast	Wine	0.18	Low-Med	95%	55°F	75°F
Wyeast - Sweet Mead 4184	2	Wyeast	Wine	0.11	Medium	75%	65°F	75°F
Danstar - Nottingham Ale Yeast	2	Danstar	Ale	Med-High	High	77%	57°F	70°F

Other Ingredients Used In Cyser (Apple Melomel) (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Cinnamon stick	8	Spice	Primary	46%	0% - 100%
Fermaid O	3	Other	Primary	6%	0% - 13%
Allspice	2	Spice	Mash	27%	10% - 43%
Cinnamon	2	Spice	Secondary	33%	17% - 50%
Fermaid K	2	Other	Primary	6%	5% - 6%
Mulling Spices	2	Spice	Boil	1%	1% - 2%
Nutmeg	2	Spice	Secondary	21%	17% - 25%
Vanilla Bean	2	Spice	Mash	15%	13% - 17%