I made a cyser using Triple Jim's apple juice.
I'll make a more detailed post another time, but I just wanted to brag because this turned out to be one of my favourite brews so far!
3.8 L apple juice (Triple Jim's)
2 lbs honey (no name brand)
1 lemon, quartered (juice and rind; no seeds)
yeast: 1/2 packet Lalvin "47B" (I think I meant 71B)
1/4 tsp Go Ferm
1/8 tsp Pectic Enzyme
OG: 1.104 (estimated 14% ABV)
Vessel: 5L glass jug
The apple flavour really persisted throughout fermentation--especially compared to other apple meads (cysers) I've been trying lately. I did add some spices (cinnamon, clove, etc), but it's very subtle.
I pasteurised the batch in early June 2025. I racked one bottle to preserve it as-is; then backsweetened the remainder of the batch.
On Summer Solstice, we opened the un-sweetened bottle. Everyone loved it! It's very slightly sweet, crisp, clean, lightly tart. Scents of clove, apple, and honey. It had one foot in autumn and one foot in summer. It's a recipe I'll have to repeat.