Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, Pl4 6PE - http://www.hopshopuk.com

CYSER (Honey and apple)

1kg honey
2 litres of apple juice
10g tartaric acid (2 teaspoons)
1 teaspoon pectolase
Gervin 3 yeast
5 gm Minavit nutrient (1 teaspoon)
Campden tablet
Finings
Water to 1 gallon

Whilst many wine making ingredients naturally contain levels of acids and nutrients the amount of both of these occurring in honey is negligible. It is therefore most important that an adequate supply is provided in the must. For this reason the quantities of both acid and nutrient used in this recipe are much higher than most winemakers will be used to.
Most bought honeys will have been cleaned and filtered but if you are using your own it would be best to dissolve the honey in some water and to bring it to the boil and skim before using it.

1. Mix the honey and the apple juice with 5 pints of boiling water in a sterilised white food grade plastic bucket.
2. When cool add the nutrient, pectolase, tartaric acid and the yeast.
3. Cover loosely with the lid and ferment for 3 days. Rack the liquid into a demijohn.
4. Fit an airlock and continue to ferment, topping up with water to one gallon when the frothing dies down.
5. When fermentation stops and the specific gravity reaches 1.000 or less syphon the cyser off the sediment into another sterilised demijohn and add 1 crushed campden tablet.
6. Add the finings and when the cyser is crystal clear it can be racked off again before being syphoned into bottles and corked.

Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, Pl4 6PE - http://www.hopshopuk.com