V.20 No.3 | 1/20/2011
Cyser bottles in refrigerator


Cider and Cyser

Coincidence or Conspiracy?

Hard cider was mentioned in today's Daily Word and the email quoted below appeared in all the Alibi mailboxes this morning, almost simultaneously.

If it’s a conspiracy, I say give into it. This is the day for drinking and discussing the fruits of the fruit.

The cyser mentioned below is very dry; all my ciders and meads are dry except for one gimmicky cyser/braggot hybrid I've got maturing. If you're feeling like something sweet, my favorite is the one we just call “Scrumpy's,” and I just can’t figure out how they do it.

Cyser is a variant of mead, where the water is replaced by apple squeezin's, thereby adding even more sugar to feed the yeasties (and of course some flavor).

I made this one in February 2010, as a cheap and experimental batch to evaluate Wyeast's 4632 "Dry Mead" Yeast strain, to see if I would want to use that yeast later in the fall when it would be time to make the "real" stuff.

I am very pleased with 4632 and will use it again (though perversely, I ended up not using it in my fall 2010 batches which you'll be tasting another 3-9 months from now, but that's another story). It matured rapidly, and I thought this stuff was good enough to drink within 3 months, all the more exciting because of its mundane ingredients. (It just blows me away that more people don't make meads, hard ciders and cysers; it's so damn easy compared to beer, and can be so yummy.)

The base cider was 6 half-gallon jugs of Trader Joe's Gala apple juice mixed with 2 half-gallon jugs of Trader Joe's McIntosh apple juice. The honey was 9 pounds of "Mrs. Crocket's" honey from CostCo. Nothing exotic here at all.

Came out smooooooth and mellow and dangerous; a sip of this and you'd never guess it's somewhere in the mid teens % ABV, unlike my 2008 cyser which still tastes like rocket fuel (which is why I haven't brought it in). A 12 oz bottle is a good two servings, and your old Swirl, Swish and Swallow glass is the perfect thing to drink from. As usual for my stuff, this is unfiltered so may have some sediment at the bottom of the bottle. You might want to handle and pour the bottle carefully and leave it behind, though for this batch I have just been drinking the whole thing.

It would be really nice if you could rinse and return the empty bottles to the sixpack holders at my desk. I sorta expect people to take these home rather than drink 'em here (AHEM, Adam), so if that's too inconvenient, don't sweat it. But if it's not a lot of trouble, please give 'em back.

Oh, and if you're under 21 then please forget everything you just read. These bottles contain something very bad and gross.

V.20 No.2 |


The Daily Word 1.13.11: Guv vs. CNM, Target in the air, Tom Hanks' rapper son

The Daily Word

Obama says America should be as good as 9-year-old Christina Taylor Green imagined it to be. Here's the full text.

What Gov. Martinez has to say about being sued by environmentalists.

The guv is also suggesting the state bleed CNM for cash.

Officials are moving a sex-offender registration location away from a bus stop.

Target wants to build a Target in the air Uptown.

Someone pulled a fire alarm at The Pit, forcing evacuation with one second left in the first half.

These people will name their baby after you if you find their dog.

Romanian birds died of the drink.

NPR photo essay: Then and now, a year after the quake in Haiti.

Landslides kill hundreds in Brazil.

Twin sisters turn 100.

Hard cider is back.

Don't have sex with your mister or mistress in the marital bed.

Tom Hanks' son, Chet, is a rapper who likes to smoke fancy weed in fancy places.

How about a nuclear car?

V.18 No.37 | 9/10/2009
Note the maple sugar rim on the tasting cup (we weren’t the only team with a serving gimmick)
Todd Coffey

Maple Bacon Cider

It’s not just for breakfast

Late at night, at last year's New Mexico Brewer's campout in the Pecos, a legendary cider-maker voiced an opinion that I think most people share, deep down: everything is better with bacon.


Would even apple cider benefit from bacon? And if you're going to do that, why not make it a full breakfast drink? That exquisite essence of pancakes, maple, could play a part as well.

Thus was born the Maple Bacon Cider competition.

A year has passed, and last weekend the entrants reunited to submit their entries for judgment. I am pleased to announce that my sweetie and I won in the categories of Best Appearance and Presentation, Best Bacon Expression, and Best Overall. We didn't win the Best Maple Expression or Best Apple Cider, but I think we did fairly well in those aspects too.

Would you like to recreate our winning Maple Bacon Cider? Well, you can't. Even I can't, because I didn't take good notes on the final ratios of everything. But here's how to go about it.

You’ll need a hard cider as your foundation. Cider making is a whole topic on its own, so I'm not going to go into depth on that here. Look around. Apple harvest time is coming up in a few weeks, so now's a good time to think about sources. We used a blend, approximately a third consisting of store-bought Scrumpy's, a little over half being my 2008 cider (which I think isn't all that great, but I sure drain those bottles quickly whenever I open one), and the balance being my 2008 cyser (which is very sweet, suffering from a stuck fermentation at about 1.050 -- dunno what I'm going to do about that, yet) plus the bacon extract (see below). Really, any good cider base will do, although its dryness or sweetness might be influenced by your maple tactic.

For maple, there are a few approaches. I can tell you the one that does not work: putting maple syrup in your cider prior to fermentation. Oh, the sugar will ferment, but for some reason, the maple flavor doesn't really come through. You'll want to add maple syrup after fermentation, which means you're going to be sweetening, so means you might want to have a pretty dry cider to start with. Or save yourself some trouble and just use maple extract. I believe that the Best Maple Expression winner used an extract.

The hard part is the bacon. This is the true challenge and the real reason the competition happened. The president of the Dukes of Ale is going to blackmail me with a video of me drunkenly expounding my team's "two pronged approach" to baconating our cider, but really, it was a three pronged approach.

First, make a bacon extract. Fry up some bacon and eat it. Pour the grease into a jar, and add a distilled spirit. We used vodka, but bourbon is a great choice too. Swirl the grease and vodka together every once in a while for a few days. Then put it into the refrigerator. The fat will congeal, and you can skim most of it off. Pour the vodka through a coffee filter to separate the rest. Your vodka ought to now have some bacon aroma and flavor. Don’t bother trying to extract flavor from the meaty, non-fat part of the bacon. That doesn’t work.

Second, liquid smoke. Part of what we think of as bacon flavor, is really just the curing. If you smell hickory smoke, you can't help but think you smell bacon. (Go easy with the stuff, though. In a half-gallon batch, half a teaspoon is enough, possibly even too much.)

Third, and this is part of why we also won Best Presentation and Appearance, is to fry up some bacon immediately prior to serving. Each taster gets a stick of bacon dropped right into their glass. C'mon, you're looking at a piece of bacon, and it's putting a grease slick on top of your cider. Don't tell me you don't taste bacon, even if it's just psychological.

I was surprised and almost disappointed that all entries were drinkable. None of the submissions were gross. Fortunately, next year’s competition raises the difficulty and is more open to interpretation, so maybe some adventurous soul will go too far: barbecue beer.