Apple Pie Cyser Recipe 

An apple pie cyser recipe is a classic that you will love to try out and enjoy the outcome with your loved ones.

Cyser or cider vinegar is an alcoholic beverage made from apples, apple cider, and sometimes sugar. The word Cyser comes from the Latin word Cysara which means “apple”.

It is an ancient recipe that was used for centuries in many different parts of the world. It was a very popular drink among people back then. It was also one of the most common drinks of the British and Irish people as well as the Americans during the 19th century.

However, it is not known where the first recipe of cyser was created. It is believed that the first recipe of cyser was invented by the French people.

History Of The Apple Pie Cyser Recipe

Cyser was not only a popular drink in the past but is still a popular drink today.  It is a very easy and simple recipe that you can try out at home. It is also a refreshing drink that is perfect for summertime. This drink is a great addition to any meal or dessert.

This recipe of apple pie cyser is a traditional recipe of Wales that has been passed down from generation to generation. It is a great recipe for apple pie cyser making it a delicious drink, just heavenly and full of health benefits.

The Apple pie cyser recipe is an awesome recipe that you can try out at home. You can also use this recipe to make different variations of this drink and make it your own.

What is a Cyser?

Apple Pie Cyser Recipe

Tools you need when making apple pie cyser recipe

  • 4-gallon fermentation bucket
  • 5-gallon food pail
  • Food grade tubing

Rubber stoppers and fermentation locks

  • 3-quart saucepan
  • A large whisk for aerating the mix
  • Wooden spoon for stirring
  • 16-ounce glass jars or bottles

Ingredients

  • 3 gallons apple juice – pure or preserved with Vitamin C ascorbic acid only.
  • 2 1/2 lbs of honey
  • 2 lbs of dark brown sugar
  • 1 tbsp of apple pie spice
  • 3 cinnamon sticks
  • 2 cans of apple juice concentration
  • 1–5 grams of wine yeast

Preparation

  1. Start by sterilizing the glass bottles or jars.  Wash them in a dishwasher at high temperature or put them in boiling water for about 20 minutes.
  2. Put the first half of apple juice about 1.5 to 2 gallons in the fermentation bucket.
  3. Activate the yeast by putting 1/4 cup of warm water in a bowl and stirring in the test.  Do not follow this process if your yeast is from Wyeast.  In 15 minutes your yeast will be all bubbly meaning it’s activated.
  4. Put 1 quart of juice on the stove and all the spice allowing it to simmer but not boil.  This will help the pectins in the juice to react and make the cyser taste badly.
  5. With the juice simmering, aerate the juice in the fermentation bucket.  You can which it thoroughly using a large whisk to get it bubbly.  This step is very important for later because the yeast will need the juice to consume the sugars to make alcohol.
  6. Once the juice simmers, remove it from the fire and stir in the honey and sugar until it dissolves.  Add this mixture to the primary fermentation vessel.
  7. Mix it into the juice thoroughly.  Add the activated yeast and stir thoroughly.  Add the remaining gallon of juice and cinnamon sticks and stir properly.
  8. Now you are ready to go!  Install the fermentation locks in your vessel and put it in a cool dry place where the temperature does not vary much with the rest of the house.  The temperature should be about 68 degrees F all the time to help the brew start taking place.
  9. Within 24 hours, you should have some bubbly activity happening as the mix begins to ferment. Let it bubble away for the next 2 to 3 weeks.  By this time, the yeast will have fermented and the bubbling will be more fervent than before.
  10. Pour two cans of apple juice concentrate into your secondary container
  11. Dissolve the remaining 1/2 pound of honey in 2 cups of warm water and stir into the apple juice concentrate.
  12. Carefully siphon the cyser from the primary into the secondary leaving the lower sediment behind.
  13. Having your cyser siphoned, leave it to clarify for a week or so.  The remaining sediment will also settle at the bottom.  You can now bottle it.
  14. Bottle the cyser. At this time, it may look cloudy but that’s fine.  Let it sit for another 2 weeks after bottling and it will be ready to drink.  You can drink it chilled or at room temperature.  Enjoy!

Take Home

The Apple pie cyser recipe is one tough recipe to pull.  This is for the brave ones who can go through these stages with excellence. The Apple cyser recipe has its own distinct taste that attracts most people to prepare it.  If you love a homemade alcoholic drink from your produce of apples, then this is the way to go.

This cyser tastes like apple wine.  Its flavor is more of dry cider with an alcoholic feel and has a mild burn in the chest.  The flavor of honey makes it come out as a boozy apple alcoholic drink that has that sweet taste of the hone with an alcoholic twist.  How fabulous!

Now if you don’t try it, don’t say we never told you what you are missing!

Read more about Caramel Apple Pie Jam Recipe.

Frequently Asked Questions

How do you make a cyser?

The cyser is made by fermenting pure apple juice and adding several ingredients allowing it to rest for several weeks until it ferments into an alcoholic drink known as Cyser.

What is a Cyser?

Cyser, is an alcoholic beverage made from apple cider plus sugar. (if you like to add it). Cyser comes from the Latin word Cysara meaning “apple”.

How long does cyser take to ferment?

Cyser takes between 3-6 weeks to make. Cyser is safe enough to drink once the fermentation process has completed. 

Apple Pie Cyser

Equipment

  • 4 gallon fermentation bucket
  • 5 gallon food pail
  • Food grade tubing
  • 3-quart saucepan
  • A large whisk for aerating the mix
  • Wooden spoon for stirring
  • 16oz glass jars or bottles

Ingredients
  

  • 3 gallons apple juice - pure or preserved with Vitamin C ascorbic acid only.
  • 2 1/2 lbs honey
  • 2 lbs dark brown sugar
  • 1 tbsp apple pie spice
  • 3 cinnamon sticks
  • 2 cans apple juice concentration
  • 1-5 gr wine yeast

Instructions
 

  • Start by sterilizing the glass bottles or jars.  Wash them in a dishwasher at high temperature or put them in boiling water for about 20 minutes.
  • Put the first half of apple juice about 1.5 to 2 gallons in the fermentation bucket.
  • Activate the yeast by putting 1/4 cup of warm water in a bowl and stirring in the test.  Do not follow this process if your yeast is from Wyeast.  In 15 minutes your yeast will be all bubbly meaning it's activated.
  • Put 1 quart of juice on the stove and all the spice allowing it to simmer but not boil.  This will help the pectins in the juice to react and make the cyser taste badly.
  • With the juice simmering, aerate the juice in the fermentation bucket.  You can which it thoroughly using a large whisk to get it bubbly.  This step is very important for later because the yeast will need the juice to consume the sugars to make alcohol.
  • Once the juice simmers, remove it from the fire and stir in the honey and sugar until it dissolves.  Add this mixture to the primary fermentation vessel.
  • Mix it into the juice thoroughly.  Add the activated yeast and stir thoroughly.  Add the remaining gallon of juice and cinnamon sticks and stir properly.
  • Now you are ready to go!  Install the fermentation locks in your vessel and put it in a cool dry place where the temperature does not vary much with the rest of the house.  The temperature should be about 68 degrees F all the time to help the brew start taking place.
  • Within 24 hours, you should have some bubbly activity happening as the mix begins to ferment. Let it bubble away for the next 2 to 3 weeks.  By this time, the yeast will have fermented and the bubbling will be more fervent than before.
  • Pour two cans of apple juice concentrate into your secondary container
  • Dissolve the remaining 1/2 pound of honey in 2 cups of warm water and stir into the apple juice concentrate.
  • Carefully siphon the cyser from the primary into the secondary leaving the lower sediment behind.
  • Having your cyser siphoned, leave it to clarify for a week or so.  The remaining sediment will also settle at the bottom.  You can now bottle it.
  • Bottle the cyser. At this time, it may look cloudy but that's fine.  Let it sit for another 2 weeks after bottling and it will be ready to drink.  You can drink it chilled or at room temperature.  Enjoy!

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