Ken Schramm's Fall's Bounty Cyser

My first cyser.... Followed an established recipe except used W/L English Cider yeast. No biggie...but three later at 68 degrees it's still bubbling away....this seems abnormal...smells fine.... Any cause for concern?
Tom

Crap....That's three weeks later...

Nothing to worry about, probably just degassing. A quick hydrometer check will tell you for sure what's happening.

Lol, funny you should mention this, I JUST juiced my apples yesterday and am about an hour away from pitching my yeast! 4gals of apples in a home juicer is pain in the a$$!!!! definately looking into getting a press for next time...

Ok just decided it was close enough to 24 hours after the campden and pitched my starter.

Another update, ferment is really taking off

Tomsamba said:

My first cyser.... Followed an established recipe except used W/L English Cider yeast. No biggie...but three later at 68 degrees it's still bubbling away....this seems abnormal...smells fine.... Any cause for concern?
Tom

Click to expand...

I made this recipe a few years ago. Tastes great, but takes a while to get tasty, about 2 years for mine, as does just about any mead-type (mead, cyser, melomel, metheglyn, etc...) fermentation. FYI: when Ken writes: "It's quite alcoholic..." he's not kidding; WOOHOO! It's great as a hot toddy, pretty good cold too. Regards, GF.

I am making this also. Just getting ready for racking to a carboy. Smells awesome!

cheers,

robin850

just tasted mine.... way too hot.... can I bottle and age or leave in the carboy?

I don't have direct experience, but I've done a lot of reading. The general wisdom seems to be to do bulk aging (i.e., in the carboy) if it's possible. This will minimize bottle-to-bottle variations and generally seems to give better results.

The big exception I can see is if you're uncertain of your ability to keep oxygen out. If you have big headspace or a plastic bucket fermenter, I would bottle. I'm not sure about Better Bottle type carboys, they claim to be less oxygen permeable but I don't know how true that is. In glass, there's no worry. There, it's just a question of headspace.