Not sure if this belongs in the cider or mead forum... maybe both?
I will have a 10% ABV cyser to bottle soon, and I can't decide on how to bottle and present it. That's sorta half way between a cider and a mead or wine.
Trying to decide between sparkling and cold in beer bottles, or still and room temp in wine bottles. It seems that a 10% beverage would be best served in a wine glass, not swaggled like a beer or cider. So, I'm curious how you guys bottle and serve your cysers.
Sparkling, petillant, still... and in what bottles?
I will have a 10% ABV cyser to bottle soon, and I can't decide on how to bottle and present it. That's sorta half way between a cider and a mead or wine.
Trying to decide between sparkling and cold in beer bottles, or still and room temp in wine bottles. It seems that a 10% beverage would be best served in a wine glass, not swaggled like a beer or cider. So, I'm curious how you guys bottle and serve your cysers.
Sparkling, petillant, still... and in what bottles?