It will be especially necessary to sterilize the must to inactivate natural yeasts occurring with the fruit. When honey is fermented with a fruit the final product obtains a different name. For example, honey with sweet cider is called cyser while honey with grape juice is termed Piment. The procedure to follow is the same as for a mead with the fruit juice substituting for water and a lowering of the honey content. Most wine books have one or more recipes to try.
Favorite herbs are ginger, cloves, cinnamon, rosemary and thyme.
These herbs are strong and only a small amount is needed. Experimentation will again determine the correct amount to use. Recipes found in wine books should be tested by making small batches initially to determine compatibility with one's tastes. Sweeter final products are especially pleasant as dessert drinks or for occasional use. Fruit and honey mixtures such as cyser whether semi-sweet or dry make a very pleasant appetizer.