Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > To carb a cyser or not?
Reply
 
Thread Tools
Old 12-12-2008, 01:40 AM   #1
Liquisky
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: El Paso, TX, Texas
Posts: 137
Liked 1 Times on 1 Posts

Default To carb a cyser or not?

I've got 5 gal of cyser that I've been aging for the past 6 months. This is my first time bottling a long aged (for me anyway) brew and I've a question or two.

Do you guys generally like carbed cyser or still? I know most like still mead and so do I, but I really like carbed cider, so I'm torn.

I know can split it and I may do that, probably just bottle a 6 pack and cab the rest naturally.

Which begs the question, my SG was 0.998 when I racked to secondary 6 months ago. Is there enough yeast left to carb anyway? Shold I repitch, what's the best procedure for this?

thanks in advance for any advice, I'd hate to screw this up.
You guys rock

LS


Liquisky is offline
 
Reply With Quote
Old 12-12-2008, 03:01 AM   #2
CBBaron
Feedback Score: 0 reviews
 
CBBaron's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Cleveland
Posts: 2,787
Liked 7 Times on 5 Posts

Default

To my taste a good cyser (1.100+) is much closer to a mead than a cider, I'd go still. If you started with a lower gravity then sparkling might make for a refreshing beverage.

Or you can do like I did with my Cran-Cyser an carbonate half and bottle half still. That gives you the chance to try it and decide how you like it.

Craig


CBBaron is offline
 
Reply With Quote
Old 12-12-2008, 05:20 PM   #3
Liquisky
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: El Paso, TX, Texas
Posts: 137
Liked 1 Times on 1 Posts

Default

This was a kit Cyser 5 gal, 3 gal apple juice, 6# honey, OG 1.070. I started it before I found this site. I think I'll split it, half still and half sparkling.

Any need to repitch yeast after 6 months?
Liquisky is offline
 
Reply With Quote
Old 12-12-2008, 05:27 PM   #4
zonchar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: NYC
Posts: 58
Default

Ok i give up I have to ask what doe "#" stand for next to honey amounts? is this pounds? liters?
__________________
Zonchar
zonchar is offline
 
Reply With Quote
Old 12-12-2008, 06:18 PM   #5
summersolstice
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Central Nebraska, USA
Posts: 1,515
Liked 22 Times on 16 Posts

Default

Quote:
Originally Posted by zonchar View Post
Ok i give up I have to ask what doe "#" stand for next to honey amounts? is this pounds? liters?
That's why it's called the "pound sign" and not the "liter sign".
summersolstice is offline
 
Reply With Quote
Old 12-13-2008, 05:04 AM   #6
Liquisky
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: El Paso, TX, Texas
Posts: 137
Liked 1 Times on 1 Posts

Default

Yes it is pounds, I mixed honey with water to make the 5 galons.

Quick question,

Should I add more yeast to carb since this has been sitting for 6 months in secondary?

thanks
Liquisky is offline
 
Reply With Quote
Old 12-13-2008, 02:05 PM   #7
Cugel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Washington D.C. Metro area
Posts: 512
Default

FWIW in Europe, the so-called pound sign (#) is called a hash. A pound sign in britain is very different ().

__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.
Cugel is offline
 
Reply With Quote
Old 11-28-2011, 03:55 AM   #8
selfdestructed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Michigan
Posts: 60
Default

Bump this old thread. I know it's old, but I also need an answer, it never got one. Sorry


selfdestructed is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
force carb vs. natural carb BrewDey Bottling/Kegging 17 01-10-2011 02:57 AM
Edme Extra Stout-to carb or not to carb? dfox Beginners Beer Brewing Forum 2 11-01-2009 09:41 PM
When's a Cyser not a Cyser digdan Mead Forum 1 06-02-2009 09:05 AM
Desired IPA carb level, muntons carb tabs and metric scaling twst1up Bottling/Kegging 5 11-10-2008 11:58 PM
forced carb vs cast carb tgrier Bottling/Kegging 6 12-24-2007 08:13 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS