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Welcome to the mystery that is cyser!

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
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So in my last post about my Mutiny on the Bounty Cyser I was going to have to let it age a bit, then rack it, stabilize and backsweeten based on the SG and taste.

Scratch that and classify it's metamorphosis under "Life takes a Left Hand Turn!"

When my Dad and I were racking our wine today (Vin Rose and Zinfandel which are both going to be incredible) I pulled off a couple of glasses full of the cyser. An un-FREAKING-believable change since the last SG reading, not in the SG, but in the taste. Sweet, lots of apple, nice honey nose mixed with the apples, raisins and dates to round it out. No need to backsweeten or stabilize yet, it's doing great! Thanksgiving, here I come!

Oskaar
 

svaros

NewBee
Registered Member
Aug 25, 2004
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Oskaar,
What did it smell like when you were fermenting? I have a Fall's Bounty Cyser fermenting now, and it smells a little sharp. Just wondering if you noticed anything similar?


DE
 

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
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Hey Svaros,

It did smell a bit sharp, but it also smelled like a nice apple sauce with some spices in it.

Oskaar
 

svaros

NewBee
Registered Member
Aug 25, 2004
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Mine smells really vinous. I'm a little concerned, but I followed the recipe, and I'll let it go. It's fermenting like crazy right now. I did a batch of cider with ale yeast, and it has more of an apple flavor than the cyser.


I love the mead, but hate the wait...


DE
 

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
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I forgot to mention that I used 12 lbs of honey instead of eight
and used K1V-1116 Yeast.

Oskaar