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A simple cyser

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Barrel Char Wood Products
W

Whteknght

NewBee
Registered Member
Jun 25, 2004
56
0
0
50
Heres one that I have aging right now, let me know what you think:

6 lbs Clover honey
3 gals apple juice
4 sticks Cinnamon
3 tmp nutmeg
1 pkg Red Star Champagne Yeast

I dissolved the honey into the apple juice, and pitched the yeast. At then end of primary fermentation, I added the cinnamon and nutmeg to the mix.

Starting Gravity 1.108
Ending Gravity 1.000

Started on 7/19/04

8/31/04 racked, strong alcohol taste and smell. Spices added.

11/25/04 very clear, much softer taste. apple taste noticable. *very* dry. Bottled and stored in 375ml bottles.

Any thoughts are appreciated.
 
Do you like it? That's the important thing since it's bottled.

I use more honey in my cyser, but I have a sweet tooth. I don't use champagne yeast much anymore because I like the Lalvin line of yeasts better, but again, that's personal preference and not a rule of thumb.

Cheers,

Oskaar
 
It's not bad dry, but I think it still needs a bit of time to age. Part of the problem might be the alcohol content thought. Since it hasn't had time to age out, I don't fully know just yet. Right now, it tastes really good cut with apple juice.
 
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