If, like me, you have a lawn full of fallen apples you might like to consider making cyser. Here’s how: first crush the apples to obtain their juice to make cider. I don’t think you need instructions for that! Then take the squozen pulp and pour kettle after kettle full of boiling water over it until your containers are brimful. Cover and leave for a day or three.
Strain and squeeze the pulp so the apple flavoured water can be transferred into a suitable fermentation container. Roughly calculate the volume on the bathroom scales, remembering that a gallon of water weighs 10 pounds (for American readers, in the UK there are 20 fluid ounces to the pint, not 16 as you use. Not everything is bigger in America!).
Add honey at a rate of 4 lb per gallon. Don’t use your best, potentially prize-winning, honey but ‘cooking grade’, the stuff that has been hanging around for years, or has been over-heated, starting to ferment, or came from brood combs, or is otherwise murky and not likely to sell for a good price.
Add wine yeast and a fermentation trap, and leave in a warm place for a few months before you try it. I’m currently drinking last year’s. It’s almost bone dry, very appley, crystal clear and gives a lovely warming feeling as it goes down. I usually take up to a pint during the evening, but I gave some to a son recently and he told me it ought to be served in sherry glasses!