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Apple Pie Cyser Recipe 

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 a 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. Do not follow this process if your yeast is from Wyeast. In around 15 minutes, your yeast will be bubbly meaning it's activated.
  • Put 1 quart of juice on the stove and add the spice; allowing it to simmer but not boil. This will help the pectin in the juice to react.
  • With the juice simmering, aerate the juice in the fermentation bucket. You can whisk it thoroughly using a large whisk to help make 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.
  • Within 24 hours, you should have some activity occurring 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 container, 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!