pdhirsch
Well-Known Member
Two days ago I wrote this in another thread:
> I'm drinking a 5-year-old cyser right now at this moment, and it tastes OK, but my notes say it was phenomenal at 2 and 3 years. I would not call it "phenomenal" now -- it's not bad, but apparently past its prime.
Today I'm drinking another 5-year-old cyser, brewed at about the same time as the batch I mentioned previously. A significant difference is that I backsweetened this second batch with apple juice after it fermented down to 0.994. But I didn't add anything that would stop the yeast, so this one has some carbonation whereas the first batch was still. Another difference is the yeast: the first (still) batch used D-47, and the second batch used Danstar Nottingham ale yeast.
The final difference is that this one tastes fantastic.
This intrigues me. But I've never had the patience to wait this long before, and I have only one 12-ounce bottle of left from each batch. Has anyone else managed to age a cyser for 5 years or more? And if so -- how did it turn out?
> I'm drinking a 5-year-old cyser right now at this moment, and it tastes OK, but my notes say it was phenomenal at 2 and 3 years. I would not call it "phenomenal" now -- it's not bad, but apparently past its prime.
Today I'm drinking another 5-year-old cyser, brewed at about the same time as the batch I mentioned previously. A significant difference is that I backsweetened this second batch with apple juice after it fermented down to 0.994. But I didn't add anything that would stop the yeast, so this one has some carbonation whereas the first batch was still. Another difference is the yeast: the first (still) batch used D-47, and the second batch used Danstar Nottingham ale yeast.
The final difference is that this one tastes fantastic.
This intrigues me. But I've never had the patience to wait this long before, and I have only one 12-ounce bottle of left from each batch. Has anyone else managed to age a cyser for 5 years or more? And if so -- how did it turn out?