Brewing Method: Sparkling Cyser
Yeast: Wyeast #3347
Yeast Starter: One liter
Batch Size: 5 US Gallons
Original Gravity: 1.170+
Final Gravity: 1.018 - 1.050
Alcohol Content: %
Pasteurization Time:
Pasteurization Temp:
Total Amount of Honey: 10 pounds
Color: Varies
Yeast Nutrient-Amount: 3 teaspsoons Di-ammonium Phosphate
Yeast Energizer-Amount:
Primary Fermentation: 2 months @ 68 deg F.
Secondary Fermentation: 4 months @ 68 deg F.
Additional Fermentation: Bottle condition as long as needed

Honey Bill:

10 pounds of buckwheat or orange blossom honey (the choice is yours!)

Other Flavorings or Fermentables:

5 gallons unpasteurized apple juice(although pasteurized will work)
2 pounds dark DME added to boil pot with one gallon of apple juice
5 pounds muscovado sugar(liquified in pot with the DME)
6-12 cloves(added to primary)
12-20 pieces of Cassia bark or cinnamon sticks(added to primary and at bottling)
1-2 pounds of your favorite apple butter(liquified in pot with DME)
2 pounds of white raisins(added to secondary and at bottling)
1/2 teaspoon of fresh nutmeg(optional, added to secondary)
serrano peppers (very optional)

Brewers Notes:

Make a one liter starter of #3347 starting two days in advance. Unpasteurized apple juice is the call by the "pros", but I have found any juice, even concentrate will work nicely.

Place one gallon of apple juice in a large pot and heat slowly, adding the apple butter, sugar, DME and honey. You be the judge, but you may need to add a little more juice to liquify all the ingredients. Stir frequently. I do not boil my honey, as I feel that this detracts from the flavor and yeast nutrients. When the mixture is completely mixed add to primary with remaining apple juice, cassia bark and cloves. Care must be taken not to add too many cloves, as many commercial brands of apple butter have a very high clove content. This can lead to an overpowering taste. When the temp is correct, pitch the one liter #3347 yeast starter. I suggest using a blow off tube at this point, because this yeast can make for some powerful ferments. Affix air lock and wait two months. If during this time the ferment quits, which is rare, add some ghost yeast (yeast hulls) to the primary.

Rack to secondary and toss in the two pounds of white raisins and the nutmeg if you like it. Let sit at approx. 68 deg F for an additional 3 to 4 months. If the alcohol content isnt too high, you may see some additional fermentation from the natural yeasts contained in the white raisins. Not to worry its not sick!!! Prime with one and a quarter cups of Lyles golden syrup. I add five or six additional fresh white raisins and a small piece of cassia bark to the bottle. It not only looks good, but the yeast contained in the raisins makes a nice bottling yeast. For something completely different, and if you are gutsy, try a hot serrano in a bottle or two also. The pepper and apple combo is fantastic. Condition as long as you like. Enjoy.