Alcohol will get stronger and cyser less sweet. When all the sugar is gone it will stop fermenting and be very dry.
Joe
Joe
Think this cyser will be drinkable?
- Thread starter Fortuna_Wolf
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Aha, a turkey baster taster! 
---> Looking around sheepishly, I've never done that myself :
The longer the fermentation goes the more of the sweet will vanish, and with cyser, it can get really "bitey" if there is such a word. You may want to try Thirsty Viking's trick of stopping the fermentation and backsweetening with the sorbated apple juce concentrate. Unfortunately, I've never been able to find an AJC with sorbate added, mayhap you'll have more luck.
Cheers,
Oskaar
---> Looking around sheepishly, I've never done that myself :
The longer the fermentation goes the more of the sweet will vanish, and with cyser, it can get really "bitey" if there is such a word. You may want to try Thirsty Viking's trick of stopping the fermentation and backsweetening with the sorbated apple juce concentrate. Unfortunately, I've never been able to find an AJC with sorbate added, mayhap you'll have more luck.
Cheers,
Oskaar
I have some potassium sorbate I can drop in there, but I'd like to see where it goes. It shouldn't ferment to dryness, the yeast should finish at 13% (cote des blancs).
And I'd like to see how to finishes off itself since I don't have the experience to mess around with it yet. Wouldn't more apple juice concentrate cover up the honey though, and I used local organic apple juice, so I'm somewhat loath to contaminate it with concentrate ^_^
And I'd like to see how to finishes off itself since I don't have the experience to mess around with it yet. Wouldn't more apple juice concentrate cover up the honey though, and I used local organic apple juice, so I'm somewhat loath to contaminate it with concentrate ^_^
I'm sorry Fortuna. I thought you were using bakers yeast from your first post on this thread. If Cotes de blancs goes to 13 then you will have some residual sweetness but not much since you only indicated 2 lbs of honey with the juice in your recipe. It depends how sweet the juice was. Sounds like you used good apple juice.
I would let it go also and worse case you will have to sweeten up at the finish with more honey, in which case you will not need sorbate since you are trying to push the limit on your yeast. Just give it plenty of time to insure fermentation is complete before you bottle. Coes de blancs is a pretty slow finisher.
Joe
I would let it go also and worse case you will have to sweeten up at the finish with more honey, in which case you will not need sorbate since you are trying to push the limit on your yeast. Just give it plenty of time to insure fermentation is complete before you bottle. Coes de blancs is a pretty slow finisher.
Joe
This started clearing a week ago, so I racked it Friday into another jug. Since I only had a gallon to start with, I poured myself a cup from the dregs to taste and it was bitter. Really bitter, like more bitter than most red wines. What's causing this, and how can I get rid of it? Its also completely dry.
Its also only 13% alcohol, but it tastes and smells strong and burns too.
I also racked the rhodomel and tasted the dregs of that. I don't know what % alcohol, but I started it with D-47 at the same time as the cyser and it hasn't cleared out at all yet. That's still sweetness, it doesn't seem very alcoholic and is smooth. It lacks bitterness and has lots of honey and rose overtones. That should taste wonderful when it finally finishes and ages a few more months.
Its also only 13% alcohol, but it tastes and smells strong and burns too.
I also racked the rhodomel and tasted the dregs of that. I don't know what % alcohol, but I started it with D-47 at the same time as the cyser and it hasn't cleared out at all yet. That's still sweetness, it doesn't seem very alcoholic and is smooth. It lacks bitterness and has lots of honey and rose overtones. That should taste wonderful when it finally finishes and ages a few more months.
Bitterness is both malic acid bite and alcohol bite because there is no sweetness at this time to balance it out. Drinking the part closest to the lees didn't help either. Time to Sorbate and sweeten it up to where you want or if you like it dry then it just needs a year of aging to mellow.
Joe
Joe
