by FermentingYeti on Wed Jun 05, 2013 11:03 am
Sorry for the late reply. As I haven't yet made a cyser, I can't say from personal experience, but here's what I think based on the other meads I've made and what I know about cysers:
I always heat my honey/water mixes when making mead, being careful not to let it boil. This is mostly to ensure the two fluids mix well, and to aid in getting all the honey out of the jars. I suppose you could mix them cold, but be sure to stir vigorously to ensure a consistent mix.
If you're wild fermenting, I wouldn't boil the cider, as you'll kill all the wild yeasts that will aid in fermenting. As with any mead / melomel, the ratio will depend on whether you want a sweet, semi-sweet or dry flavor and mouthfeel. Since Katz refers to letting raw ciders ferment on their own (with no additions), I don't think you'll have a problem with fermenting provided you don't boil. I personally like semi-sweet meads best. A 1:6 ratio will likely turn out a bit dry. I'd go with 1:4 or 5. Again, I haven't yet made a cyser, so this is mostly based on research and personal experience with other meads.
Hopefully someone with experience making cysers will pipe in here...