A member of the broad substyle of mead known as melomels or fruit meads, cysers’ fermented sugars come from honey and adjuncts of apples or apple juice. Like all meads, cysers should appear clear with no visible particulates, and offer some identifiable honey characteristics in the nose and flavor. These meads, however, should also display subtle, moderate or intense apple notes that harmonize with the honey to create an appealing (but not necessarily balanced) mélange. Sweetness can vary from dry to very sweet; sweeter cysers will accordingly present higher alcohol notes.