fendermallot
Well-Known Member
So I made a spiced cider (clove, cinnamon) awhile back. It's been bottled for roughly 6-7 weeks. It started off really nice but the flavor has changed and I'm getting a heavy molasses note to it that's a big turn off to both my wife and I? The fermentables in the batch were 1 cup dextrose and 2lb light brown sugar.
I'm thinking I should have used less brown and more dextrose, or something...
Has anyone had any problems with a heavy molasses flavor from using a lot of brown sugar?
I'm thinking I'm going to let it age in the bottle for another 3-4 months then come back to it. Hopefully that flavor will smooth out a bit.
I'm thinking I should have used less brown and more dextrose, or something...
Has anyone had any problems with a heavy molasses flavor from using a lot of brown sugar?
I'm thinking I'm going to let it age in the bottle for another 3-4 months then come back to it. Hopefully that flavor will smooth out a bit.