cyser

From Middle English ciser (“alcoholic beverage of great strength and potency”),[1] from Medieval Latin sīcera, from Ancient Greek σίκερα (síkera), from Hebrew שֵׁכָר (šēḵār). Doublet of cider.

cyser (countable and uncountable, plural cysers)

1. A kind of mead made with apples.
   • 1972, Leo Zanelli, Home wine making from A to Z‎, A. S. Barnes, page 58:

     Some people insist that pure apple juice and honey be used; others that 1- 2 lb of apples to the gallon of water is sufficient. It is really only Apple wine using honey instead of sugar. The cyser is named according to the apple variety […]

   • 1995, Paul Correnty, The Art of Cidermaking‎, Brewers Publications:

     The procedures for cyser are identical to cider with a notable exception: honey is a much more complex sugar than cane or corn sugars, meaning honey takes a long time to clear and an even longer time (at least six months) to ferment out […]

   • 2014 July 30, Steve Piatz, The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine‎, Voyageur Press, →ISBN:

     Traditionally, a cyser was made by adding honey to apple juice with no additional water. Enough honey needs to be used so that you are not just making a specialty cider (fermented apple juice with a little honey added to boost the alcohol level or add complexity to the beverage).

• Cerys, Cryes

cyser

1. Alternative form of ciser