"cyser" meaning in English

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        "3": "ciser",
        "t": "alcoholic beverage of great strength and potency"
      },
      "expansion": "Middle English ciser (“alcoholic beverage of great strength and potency”)",
      "name": "bor"
    },
    {
      "args": {
        "1": "en",
        "2": "ML.",
        "3": "sīcera"
      },
      "expansion": "Medieval Latin sīcera",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "grc",
        "3": "σίκερα"
      },
      "expansion": "Ancient Greek σίκερα (síkera)",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "he",
        "3": "שֵׁכָר",
        "tr": "šēḵār"
      },
      "expansion": "Hebrew שֵׁכָר (šēḵār)",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "cider"
      },
      "expansion": "Doublet of cider",
      "name": "doublet"
    }
  ],
  "etymology_text": "From Middle English ciser (“alcoholic beverage of great strength and potency”), from Medieval Latin sīcera, from Ancient Greek σίκερα (síkera), from Hebrew שֵׁכָר (šēḵār). Doublet of cider.",
  "forms": [
    {
      "form": "cysers",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
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      "args": {
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      "expansion": "cyser (countable and uncountable, plural cysers)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
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          "kind": "other",
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      "examples": [
        {
          "ref": "1972, Leo Zanelli, Home wine making from A to Z, A. S. Barnes, page 58:",
          "text": "Some people insist that pure apple juice and honey be used; others that 1- 2 lb of apples to the gallon of water is sufficient. It is really only Apple wine using honey instead of sugar. The cyser is named according to the apple variety[…]",
          "type": "quote"
        },
        {
          "ref": "1995, Paul Correnty, The Art of Cidermaking, Brewers Publications:",
          "text": "The procedures for cyser are identical to cider with a notable exception: honey is a much more complex sugar than cane or corn sugars, meaning honey takes a long time to clear and an even longer time (at least six months) to ferment out[…]",
          "type": "quote"
        },
        {
          "ref": "2014 July 30, Steve Piatz, The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine, Voyageur Press, →ISBN:",
          "text": "Traditionally, a cyser was made by adding honey to apple juice with no additional water. Enough honey needs to be used so that you are not just making a specialty cider (fermented apple juice with a little honey added to boost the alcohol level or add complexity to the beverage).",
          "type": "quote"
        }
      ],
      "glosses": [
        "A kind of mead made with apples."
      ],
      "id": "en-cyser-en-noun-GI~m~xUN",
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        [
          "mead",
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          "apple",
          "apple"
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      ],
      "tags": [
        "countable",
        "uncountable"
      ]
    }
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  "word": "cyser"
}

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        "3": "ciser",
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      "expansion": "Middle English ciser (“alcoholic beverage of great strength and potency”)",
      "name": "bor"
    },
    {
      "args": {
        "1": "en",
        "2": "ML.",
        "3": "sīcera"
      },
      "expansion": "Medieval Latin sīcera",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "grc",
        "3": "σίκερα"
      },
      "expansion": "Ancient Greek σίκερα (síkera)",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "he",
        "3": "שֵׁכָר",
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      },
      "expansion": "Hebrew שֵׁכָר (šēḵār)",
      "name": "der"
    },
    {
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        "1": "en",
        "2": "cider"
      },
      "expansion": "Doublet of cider",
      "name": "doublet"
    }
  ],
  "etymology_text": "From Middle English ciser (“alcoholic beverage of great strength and potency”), from Medieval Latin sīcera, from Ancient Greek σίκερα (síkera), from Hebrew שֵׁכָר (šēḵār). Doublet of cider.",
  "forms": [
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "ref": "1972, Leo Zanelli, Home wine making from A to Z, A. S. Barnes, page 58:",
          "text": "Some people insist that pure apple juice and honey be used; others that 1- 2 lb of apples to the gallon of water is sufficient. It is really only Apple wine using honey instead of sugar. The cyser is named according to the apple variety[…]",
          "type": "quote"
        },
        {
          "ref": "1995, Paul Correnty, The Art of Cidermaking, Brewers Publications:",
          "text": "The procedures for cyser are identical to cider with a notable exception: honey is a much more complex sugar than cane or corn sugars, meaning honey takes a long time to clear and an even longer time (at least six months) to ferment out[…]",
          "type": "quote"
        },
        {
          "ref": "2014 July 30, Steve Piatz, The Complete Guide to Making Mead: The Ingredients, Equipment, Processes, and Recipes for Crafting Honey Wine, Voyageur Press, →ISBN:",
          "text": "Traditionally, a cyser was made by adding honey to apple juice with no additional water. Enough honey needs to be used so that you are not just making a specialty cider (fermented apple juice with a little honey added to boost the alcohol level or add complexity to the beverage).",
          "type": "quote"
        }
      ],
      "glosses": [
        "A kind of mead made with apples."
      ],
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          "apple",
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  "word": "cyser"
}