I made my first cyser in a 1 gal batch back in May. Everything went smoothly and it has been aging after final racking now for 6 months. I took a taste a few days ago and there is a strong, hot cinnamon spice to it. No subtlety at all.
I know a bit of it may be coming through with the heat of the mead, but will the cinnamon mellow out with age too or was it just too much cinnamon?
The recipe for 1 Gallon:
4 – 12 oz cans Apple Juice Concentrate
½ lb Clover Honey
½ tsp Pectic Enzyme
1 g Fermaid
1 stick Cinnamon
Apple juice to fill
EC-1118
O.G. was 1.14
FG - 1.01 (17%)
I know a bit of it may be coming through with the heat of the mead, but will the cinnamon mellow out with age too or was it just too much cinnamon?
The recipe for 1 Gallon:
4 – 12 oz cans Apple Juice Concentrate
½ lb Clover Honey
½ tsp Pectic Enzyme
1 g Fermaid
1 stick Cinnamon
Apple juice to fill
EC-1118
O.G. was 1.14
FG - 1.01 (17%)