3.5 lbs light honey
5 gallons apple cider (or juice)
1/3 tsp sodium or potassium metabisulphite
3/4 corn sugar for priming or 7/8 cup honey
wine or champagne yeast - I used D-47
Combine honey and apple cider. Stir to dissolve well. Add potassium or sodium metabisulphite (kills natural yeast and allows your yeast to be the only one in action). Put on air lock. Let rest for 24 hours. After 24 hours, aerate and then add yeast. Allow to ferment for about 3 weeks. Transfer to secondary for 1 month. Bottle when fermentation is complete and cyser is clear. Prime with sugar or honey. Cyser will improve with 3-8 months of aging!