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Recipe Question

I originally started out wanting to make a cider. But after adding fermentables it bumped the abv up to apple wine levels. So I thought about if it was an apple wine. So I looked up all the information I could about apple cider, apple wine, apple meads, and cysers. But the information was fairly variable and nothing concrete as to what I had made.

In my creation I used 5 gallons of fresh apple cider and 4 pounds of honey. As well as english cider yeast from white labs. The og came in at 1.096. Any information and help would be greatly appreciated. Thanks in advance everyone.

My humble opinions…

It’s all based on taste. How does it taste??

If the honey flavor is pretty obvious, then I would call it a 25A Cyser.

http://www.bjcp.org/2008styles/style25.php#1a

If you can taste the honey but it is mild while the apple cider flavor is clearly dominant, then I would call it a 28D Other Specialty Cider, where in this case it is an English style cider, applewine strength due to added honey. See the following link where it says, “A cider with added honey may be entered here if the cider character remains dominant. Otherwise it should be entered as mead in the cyser sub-category.”

http://www.bjcp.org/2008styles/style28.php#1d

If you really cannot taste the honey, then it’s a 28A New England Cider.

http://www.bjcp.org/2008styles/style28.php#1a
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