Christmas Spiced Cyser

[Ryue]

Attempting a new recipie, started last night. It tasted delicious before pitchi g yeast, lets hope it turns out well. If it does I will make a larger batch and age it for this next christmas.
What do ya'll think?

1 gallon Motts freshpressed apple juice (unfiltered)
3 1/4 cups Red Clover honey
1 cup packed Brown Sugar
6 Cinnamon sticks
4 cloves
1 - 1.5 teaspoon(s) Allspice
.25 teaspoon Nutmeg

Red Star Premier Blanc yeast and Fermaid-K

Yeast pitched 2-5-18
SG - 1.116

 

[loveofrose]

You might want to knock that back to 1 Cinnamon stick and 1 clove. As is, it will be impossible to drink for many years to come!

Since you made it last night, there is still time to save it by removing the excess spice.

 

[myndflyte]

I agree. It's going to be like doing the cinnamon challenge every time you drink that.

 

[Ryue]

No offense, but I beg to differ. My elderberry mead also uses 4 cloves and 6 cinnamon sticks to a gallon and is delicious right out of the carboy. I have a 5 gallon of that recipie still fermenting and almost all the pints I will bottle from it are.. uhh.. "gifted".. already.

 

[CKuhns]

Glad you enjoy it with that kind of flavor profile.

It appears you have added the spices to primary. I suspect much if the flavor may be blown out the airlock during active fermentation and could account for the need to add what i would consider too much.

I find that 4-5 Cinnamon Sticks and 2-3 cloves along with 2-3 vanilla beans in a 5 gallon batch of Cyser in secondary is more than enough for me.

Will be interested to hear how it turns out for you.

 

[biochemedic]

Cinnamon can be dosed much more aggressively than cloves, unless you *reaaly* like cloves, and that's what you're going for. I doubt that 4 solitary whole cloves in primary will be too much...

Agree with @CKuhns...I also usually add after primary as well....