A Cyser is a melomel made with apples (generally unfermented cider, but can be a must from table or cider apples) or other pome fruit (pears, quince).
Overall Impression
Like a M1 Traditional Mead with a noticeable pome fruit character. A wide range of outcomes are possible depending on choices of the base mead and additional ingredients, but the final product should be balanced, pleasant, and enjoyable. The fruit character should be harmonious with the base mead, and not seem solely like a cider.
Appearance
Fair to brilliant clarity. Greater clarity is generally more desirable. Any bubbles, foam, head, or effervescence is based on the declared carbonation level. Color may range from pale straw to deep golden amber (many are yellow to gold), depending on the variety of honey and the blend of fruit or cider used. Greater color vibrancy and brightness is more desirable.
Aroma
The pome fruit aromatics may be perceived as anything in the range from delicate, floral, and white wine-like, to a fresh sweet cider, to an aged Apple Brandy, depending on strength and sweetness. If fruit varietals are declared, the varietal character should be noticeable. Cysers often have a suggestion of acidity in the aroma.
The honey character can be subtle to strong, depending on strength and sweetness, and can express the character of flower nectar, reflective of any declared honey varietals. Balanced fermentation bouquet. Stronger meads may have a light, spicy alcohol note. Carbonated meads tend to express more aroma. The fruit-derived aromatics should harmonize with the base mead.
Flavor
Similar to Aroma in fruit and honey character and intensity, becoming more prominent in stronger and sweeter versions. The fruit character should be noticeable and balanced with the sweetness level of the mead. Some fruit may bring basic flavors (bitter, sweet, sour, savory) in addition to their distinctive characteristics. Many fruits bring natural acid and tannin that must be appropriately balanced with the base mead.
Residual sweetness and finish per the declared sweetness level. Acidity should be balanced, soft, or bright but not sharp. However, cyser often has a higher acidity than many other meads. Pome fruit and fermentation character appropriate in ciders and perry are likewise acceptable in cyser. Tannin may make a sweeter mead seem drier. Harsh, unpleasant, or excessively sulfury or yeasty fermentation characteristics are undesirable.
Mouthfeel
Carbonation as indicated by declared level, from still to sparkling. Body generally increases with sweetness and strength, typically medium-light to full. Perceived alcohol by declared strength, ranging from none to noticeable and warming. Some apple varieties supply considerable, perceivable tannin.
Characteristic Ingredients
Same as a M1 Traditional Mead, with the addition of at least one type of pome fruit, or as a blend of mead and cider.
Entry Instructions
Entrants must specify sweetness, carbonation, and strength levels. Honey varieties may be declared. Fruit must be declared. If fruit varieties are specified, a varietal character will be expected.
Comments
Examples with a relatively low honey character may be evaluated better as a C3C Experimental Cider. A spiced cyser should be entered as a M3C Fruit and Spice Mead. A cyser with additional non-pome fruit should be entered as an M2E Other Fruit Mead. A cyser with additional ingredients should be entered as an M4F Experimental Mead.