So long before I joined the forum I made a 1 gallon batch of spiced cyser (my first). I used half a gallon of orchard cider, a pint of raw honey, and used a couple cloves, some raisins, and a bit of tangerine zest in the cider while it was hot, before adding the honey, but never boiled. Topped it off to a gallon with water. This was about 18 months ago now...
It looks great, but still has a crazy tartness to it that, as a mainly beer brewer, tastes "young" to me. Also, there's an odd... I don't know... plastic? flavor to it that I can't quite put my finger on.
In a total mead noob, but any ideas what I'm missing here?
Vitals: used premier cuvée yeast. FG was 0.940, ABV just over 18%. Tasted at 12 mos and at 18 mos. same flavor present, though better at 18 months.
What am I forgetting to tell you that would be helpful?
Bottle conditioning: melomel, English barleywine
On tap(a draft): citra SMaSH pale ale
Secondary:Collaboration RIS, "Odd Bruin" blended Brett concoction
Primary: Scottish 80/-
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