DevonSun
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- Jun 16, 2016
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So I've been working on my own cyser recipe with great results using locally sourced jungle honey. I live in SE Asia n get raw honey from a local apiary (Asiatic honeybees making yummy liquid gold from jungle flowers). The other day though, 2 kilos arrived that were pressurized from within. From everything I could find online, the general consensus of the honey forums was that the honey was likely sitting for a long time and had started fermenting a bit. It did have a very subtle yeast note as well. I debated getting a refund n just thought, eh, screw it. Let the farmer keep his coin n I'll see what happens. Started fine but seems stuck 2 weeks later. It should be done fermenting but the SG ain't near what I was expecting n it still tastes quite a bitter sweeter (and with very little alcohol notes) than it should. There's some unusual flavor too that, I may dare to say, is possibly a slight banana note
Here's the notes. Lemme know if anyone has some tips or ideals on how to get 'er goin again
Average daily room temp range 26-30C
OG: 1.1178
SG now: 1.0672
Batch is approximately 2kg of raw honey, 2L of apple juice, n 2L of water
Yeast: Lalvin EC-1118 (savior of the tropics!)
As mentioned, the honey was odd (we've been callin this batch Cyser Funk hahaha), I'm just wondering if we could get more outta it or should I just rerack n let 'er be?
Skol!
Here's the notes. Lemme know if anyone has some tips or ideals on how to get 'er goin again
Average daily room temp range 26-30C
OG: 1.1178
SG now: 1.0672
Batch is approximately 2kg of raw honey, 2L of apple juice, n 2L of water
Yeast: Lalvin EC-1118 (savior of the tropics!)
As mentioned, the honey was odd (we've been callin this batch Cyser Funk hahaha), I'm just wondering if we could get more outta it or should I just rerack n let 'er be?
Skol!