Ingredients
Ingredients for five gallons•
5 gallons fresh pressed sweet cider, tested and adjusted for acid.
2 pounds clover honey (or enough to bring the specific gravity up to approximately 1.065).
ale or mead (honey wine) yeast starter.

Procedure
Simmer the honey with a bit of cider over a low flame until the honey warms and thins. Pour a gallon of sweet cider into a sanitized glass carboy to its shoulders with sweet cider.

Pitch(add) the yeast, top off with the remaining sweet cider, and cover the top of the carboy with plastic wrap. Since ale or mead yeast is being used keep the cider between 65 and 75° F (18 and 24° C).
Fermentation begins very slowly as the heavier honey settles, then works very rapidly as the yeast feast on the large amounts of sugar in the blend.
Wipe up and sanitize the overflow and top off and add a fermentation lock when the cider settles.

The procedures for cyser are identical to cider with a notable exception: honey takes a longer time to clear and even longer time to ferment out and taste acceptable (at least 6 months).

The honey cyser will finish dry and have a lingering honey sweetness. Cyser may be bottled still and capped or corked, or may be made sparkling with the addition of a simple syrup of one-half cup sugar and two cups water and boiled for five minutes and cooled to five gallons of cyser.

Let the bottled cyser age in a cool place for at least four months before drinking.

Recipe posted by Turtle