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	3366
Cyser - Zombie Killer Exp. 2	1 gal	10.52%	0	1.085	1.004		All Grain	2903
Brown Cyser	5 gal	10.49%	0	1.094	1.014		All Grain	2836
Apple Cinnamon Mead	1 gal	12.18%	0	1.124	1.031		extract	2706
Fall's Bounty Cyser	3.6 gal	9.53%	0	1.076	1.004		All Grain	2648
Cyser	1 gal	10.92%	0	1.084	1.001		All Grain	2527
Neisingh Rome Beauty Blackberry Cyser	7 gal	8.76%	0	1.086	1.019		All Grain	2158
Cyser The Flying Squirrel	1.65 gal	13.02%	0	1.116	1.017		All Grain	2137
Noble Gryphon Cyser	5.5 gal	18.47%	0	1.148	1.007		All Grain	1981
Sourdough cyser	4.5 L	13.82%	0	1.114	1.009		extract	1543

Newest Cyser (Apple Melomel) (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Khun Sparkles Rainbow Oregon Summer Blueberry Cyser	2 gal	5%	0	1.045	1.007		extract	58
112. Scizor	5 L	16.21%	0	1.145	1.022		All Grain	171
Shy Pear Cyser	3 gal	10.96%	0	1.111	1.028		extract	213
Apple Distribution Function	5 gal	9.41%	0	1.096	1.024		extract	176
Dry Cyzer	1 gal	6.82%	0	1.080	1.028		extract	253
Cyzer-Acerglyn	1.2 gal	7.83%	0	1.073	1.013		All Grain	513
Pulque	5 gal	6.87%	0	1.077	1.025		All Grain	534
Bodicea	15 gal	12.18%	0	1.098	1.005		extract	445
Hopped Cyser	6 gal	13.09%	12.48	1.100	1.000		extract	502
Lingonberry Cyser PART 2	21 L	18.25%	0	1.141	1.002		All Grain	491

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Honey	56		Sugar	honey	2°L	35	40%	8% - 100%
US - Apple juice	31	US	Fruit	juice	1°L	5.8	70%	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%
Northern Brewer - Wildflower Honey	4	US	Sugar	honey	2°L	42	39%	20% - 55%
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%

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
Lallemand - Lalvin EC-1118	5	Lallemand	Champagne	High	High	65%	59°F	77°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
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	9	Spice	Boil	44%	0% - 100%
Fermaid O	5	Other	Primary	6%	0% - 13%
Vanilla Bean	3	Spice	Mash	12%	7% - 17%
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	Primary	21%	17% - 25%
Yeast Nutrient	2	Other	Primary	20%	17% - 23%