Ingredients:
* 5 gal. assorted apple cider
* 16 oz. can frozen apple juice concentrate
* 5 lbs. honey
* 2 lbs. turbinado sugar (raw sugar)
* juice from one lemon + zest (acid content)
* 3 lbs. frozen raspberries
* 1 lb. frozen strawberries
* 1 tbsp. Irish moss (for clarity)
* packet ale yeast (nottingham or windsor)
* 5 cinnamon sticks
* 1 tsp. whole cloves
* 5 whole star anise
* yeast nutrient
* 1 cup corn sugar (for priming)
Procedure:
Prime yeast with 1 pint water and 1/4 cup corn sugar. Thaw frozen berries and mash them to break skins. Bring to simmer 1 gallon cider. Add berries, lemon juice and zest, honey, turbinado sugar, cinnamon sticks, cloves, star anise and Irish moss. Simmer until sugar is dissolved. Stir in frozen apple juice concentrate. Strain out solid matter including cloves (this is a must). Pour into 5 gal. carboy and add the rest of the ingredients except the rest of the corn sugar. Rack after 2 weeks. Rack and bottle after 2 more weeks. Before bottling, stir in remaining corn sugar (this allows the cyser to sparkle).
For more information about making cyser go to The Brewery.
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©2006 Sheldon Wax