About a month ago I 'brewed' a cyser (sort of) and I have a few questions/concerns, if anyone could help.
Here is the recipe:
Mixed 2 gal apple cider + 34 oz Quince Juice + 34 oz Pomegranate Juice + 40 oz Wildflower Honey + 8 oz molasses and brought to 165dF and held for 45 mins.
Pitched Lalvin K1-V1116 from a starter.
OG: 1.090.
At this point, I've racked it a couple of times and the last gravity reading I took, maybe 10 days ago, was 1.011. The cyser is not really clear, and lees are still dropping, albeit slowly. Also, visibly the airlock has stopped chugging away, though I haven't checked the gravity recently to confirm whether or not it has reached terminal gravity.
Anyway, I already feel like I've messed the thing up since I heated it to pasteurize - more and more I read that doing this has negative flavor effects. I was considering bottling this soon because I don't want to invest long periods of time aging something that was made with an inferior process: i.e.: the heating + I've heard that the yeast I used was a pretty poor cyser/mead yeast.
So I'm curious what would be the effect of bottling it now? It is cloudy and still dropping some lees, but I'd rather start a new batch to age that would not be heated and use a better yeast.
Thanks.
Here is the recipe:
Mixed 2 gal apple cider + 34 oz Quince Juice + 34 oz Pomegranate Juice + 40 oz Wildflower Honey + 8 oz molasses and brought to 165dF and held for 45 mins.
Pitched Lalvin K1-V1116 from a starter.
OG: 1.090.
At this point, I've racked it a couple of times and the last gravity reading I took, maybe 10 days ago, was 1.011. The cyser is not really clear, and lees are still dropping, albeit slowly. Also, visibly the airlock has stopped chugging away, though I haven't checked the gravity recently to confirm whether or not it has reached terminal gravity.
Anyway, I already feel like I've messed the thing up since I heated it to pasteurize - more and more I read that doing this has negative flavor effects. I was considering bottling this soon because I don't want to invest long periods of time aging something that was made with an inferior process: i.e.: the heating + I've heard that the yeast I used was a pretty poor cyser/mead yeast.
So I'm curious what would be the effect of bottling it now? It is cloudy and still dropping some lees, but I'd rather start a new batch to age that would not be heated and use a better yeast.
Thanks.