As posted before, I took 1 gallon of the Kallisti Cyser and added 1118. The end product wasn't very different as there were still very good fruit flavor and odor, however, there was a much more distinct headyness when I inhaled the vapors.
The flavors, when compared to the R-212 batch, were more muted, or flat, I suppose is the right word. It was of course, bone dry and reminded me of a cabernet, with more raspberry pronounced. It wasn't as crisp and fruity.
Well, was it worth it? Sure. It would have been an excellent addition to a venison roast or for say, a beef bourguinon. I'll probably do a 2 gallon batch out of this new batch of KC. With the addition of the extra boysenberry, French oak and fruited secondary, it should turn out a bit more fruity and with more mouthfeel.
That's my story and I'm sticking to it!
Cheers!
DD
The flavors, when compared to the R-212 batch, were more muted, or flat, I suppose is the right word. It was of course, bone dry and reminded me of a cabernet, with more raspberry pronounced. It wasn't as crisp and fruity.
Well, was it worth it? Sure. It would have been an excellent addition to a venison roast or for say, a beef bourguinon. I'll probably do a 2 gallon batch out of this new batch of KC. With the addition of the extra boysenberry, French oak and fruited secondary, it should turn out a bit more fruity and with more mouthfeel.
That's my story and I'm sticking to it!
Cheers!
DD
