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Old 12-10-2010, 01:35 PM   #21
gratus fermentatio
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Jun 2008
Posts: 12,436
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Just curious as to whether you could taste any of the honey. Regards, GF.

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Old 12-11-2010, 06:28 AM   #22
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Nov 2007
Anchorage, Alaska
Posts: 116
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I've made about 10 batches of Apfelwein so far and I've learned a few things.

Honey does make the ferment take longer, but I prefer the smoothness of the finished process. I usually add a pound of honey to the 2 pounds of dextrose. I've gone as far as 5lbs on top of 3lbs of dextrose. It has been in bottles for about a week and is already getting better. It was pretty chemical tasting at first though.

I also have a gallon out of a batch of cinnamon/apple sitting in a gallon carboy with 3lbs of honey added that I'm going to let age for probably 6 months or so. Its been bubbling away for about a month.

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Old 12-16-2010, 03:21 PM   #23
Dec 2009
Posts: 151

GF: No, the honey taste does not come through, since it basically ferments out completely.

nsw: That apple/cinnamon sounds like a nice idea to try!
"We brewers donít make beer, we just get all the ingredients together and the beer makes itself."
~ Fritz Maytag, President Anchor Brewing

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Old 02-23-2011, 06:56 AM   #24
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Jan 2011
Anchorage, AK
Posts: 17

I put ten lbs of honey (4 wildflower from LHBS and 6 clover) in 5 gallons of apple juice in late December 2010. It's now down to 1.035 but I'm considering adding champagne yeast Because i think the Montrachet yeast is pooping out.

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Old 11-01-2013, 06:15 PM   #25
Apr 2013
Posts: 4

I have a different but kind of related question: How long will a Cyser last on the shelf, so to speak? I started a batch a year ago and while it now has a rich flavor and such, a friend of mine mentioned that since it's a Cyser, it won't last much beyond a year and a half before it starts to go south. I'd though that Meads lasted for a few years at least. Should I go to town in drinking the few bottles I have left before they go bad, or can I safely let them age even more?

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Old 11-02-2013, 12:15 PM   #26
Jan 2013
Pax River, MD
Posts: 215
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Arch tech, your friend is mistaken. I have cyser that has been in bottle for over a year. The flavor has changed a lot in that time, but it was all for the better. The flavors have mellowed and a far better flavor profile has emerged. Let it age.

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Old 12-02-2013, 08:25 PM   #27
Dec 2013
Posts: 5

I have a question about cyser. I made my first batch (5 gal.) of cyser using Ken Schramm's Fall Bounty. How long does one want to wait to do the first racking? Most of my other meads clear out fairly quickly and I know this cyser takes longer to clear but should I wait for it to clear more before racking? It's been two months since I started it.

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