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cyser (SAI-zuhr, KAI-zuhr) - n., a mead made with apple cider instead of water.
That is, instead of being made from honey, yeast, and water, made from honey, yeast, and cider. And here I should note that this is the American meaning of cider, which is crushed/juiced apples before fermentation, rather than the meaning in the rest of the Anglosphere, where cider is always fermented (which in America we call hard cider). Because this is a mead made with fruit, this is technically a type of melomel, but because it has a (relatively) common name and is made from the juice rather than chunks, it is often considered its own thing instead. The word dates back to Middle English ciser, though that word was also used of other alcoholic beverages, from from Medieval Latin sīcera (which is also the ancestor of cider, making them doublet words), a strong drink that is probably hard cider, from Ancient Greek síkera, an uncertain fermented liquor, the Septuagint rendition of Hebrew šēḵār, liquor, from proto-Semitic *šikar-, alcoholic drink.
---L.
That is, instead of being made from honey, yeast, and water, made from honey, yeast, and cider. And here I should note that this is the American meaning of cider, which is crushed/juiced apples before fermentation, rather than the meaning in the rest of the Anglosphere, where cider is always fermented (which in America we call hard cider). Because this is a mead made with fruit, this is technically a type of melomel, but because it has a (relatively) common name and is made from the juice rather than chunks, it is often considered its own thing instead. The word dates back to Middle English ciser, though that word was also used of other alcoholic beverages, from from Medieval Latin sīcera (which is also the ancestor of cider, making them doublet words), a strong drink that is probably hard cider, from Ancient Greek síkera, an uncertain fermented liquor, the Septuagint rendition of Hebrew šēḵār, liquor, from proto-Semitic *šikar-, alcoholic drink.
---L.
