Recent content by Jameth

Thanks! Fortunately, I didn't carbonate. I'm going to put everything in a keg, add some concentrate to get some flavour and pressurize the batch. The potassium sorbate should be easy to get - I'm surrounded by wine-making stores.

I used pasteurized cider straight from the orchard and generic honey.

Any suggestions on how to save my cyser? After fermenting to an 8% ABV and aging in bottle for approximately 4 months, I have soft apple scent, but no apple or honey flavour. In fact, the only flavour is the alcohol. Background information: cyser has been bottle conditioned for 4 months...