It is best to bottle the result in a corked or crown capped airtight container, but if you don't have expensive brewing and capping equipment, just make sure that the Cyser is finished fermenting, and bottle in clean sterile glass bottle, with screw top lids. Make sure you drink it fairly quickly if you do this, as it will go bad after a while if not properly sealed. Since this Barony has quite a number of brewing types, you could ask someone to use their bottling equipment in exchange for a nice massage, or chocolate. A one-gallon batch will usually make about 5 Martinellies bottles full. Its a good idea to age corked bottles for a few months, to let the character fully develop, but you may start drinking it immediately.
Sanitation is VERY important.
An infection can ruin an entire batch. Common sense is your best weapon against infection here. I hope you find this article of interest, and will gladly answer questions in person or via e-mail. I would also love to hear your experiences with this if you try, and of course samples would not be turned away. Lord Frederick Badger, Innkeeper, and Head Brewer of the Inn at Amberhaven.