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Alcohol limit of Natural Cider yeast.....................Cyser

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babalu87:
Took 5 gallons of the cider from a homebrew club "group buy" this past fall (OG 1.048) and added 8+lbs of Honey to it on November 3rd.
Cider is "all natural" nothing done to it.
Left it in my basement using only the natural yeast that was in the cider along with some Fermax

OG 1.119

Basement was 63 and dropped steadily on the 13th it was at 62, 24th it was 59 and today stands at 44.
I racked the Cyser to a secondary carboy and took a gravity ready

1.004!!!!!!!!!!!!!!!!!!!!

This stuff is sitting at 15.4% ABV and may not be done yet.
Granted its young and needs some time but it is tasty

mikeypedersen:
Wow, that is awesome.  What are the flavor and aroma profiles you are getting off of it?

babalu87:
The apple is there in an earthy way is the best I can describe it from memory, the honey is floral.

What was most impressive is the complete lack of hot alcohol in something this strong that is this young.
The first year is going to pass very slowly. It hasnt cleared yet and I dont expect it to for a while (again it was made 11/3/09)

bluesman:
Yea...I'd let that stuff age for at least a year, two would be better. It's probably going to taste similiar to an apple wine. I have a cider at 11%ABV that's about a year and a few months that is spot on right now.

babalu87:

--- Quote from: bluesman on January 21, 2010, 06:03:54 PM ---Yea...I'd let that stuff age for at least a year, two would be better. It's probably going to taste similiar to an apple wine. I have a cider at 11%ABV that's about a year and a few months that is spot on right now.

--- End quote ---

Yeah, a buddy is saying bring some Saturday
Ah, I just put the carboy under my brewing table and probably wont touch it again until it clears

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