@dagocleo I guess the yeast nutrient allowed the yeast to take it dry, 16.5%. I'm trying another batch with a different yeast that should end two sweet. I'll sorbate and blend those two and backsweeten the rest with unfermented apple. That should give me 13-15% and a FG around 1.010.
It's clearing off pretty fast.
Once I know what the other yeast will do I'll be able to figure out a recipe so I won't have to blend, hopefully.
Mmmmmmm Spiced Cyser!!! May flavrite!!! ;-) You know that's gotta be tasty! My Dad's the brewer/wine maker in the fambli, maybe I can talk him into try'n some next year 8-)
@WambliPeta This is what I was drinking when I drunk vlogged. Better start it this year. It's OK at 1 year but really good at 2. It should still be preservative free cider season.
@WambliPeta High alcohol tends to be really harsh young. Maybe later I'll try to figure out a different yeast to make a lower alcohol version. 2 years is as old as the one gallon batch is going to make it so it may continue getting better. I hope to keep some of the big batch 5-10 years.
@TheMinisterofDefence Yes, I talked to someone who uses yeast nutrient and it didn't seem to make this yeast eat any more than it did in my last batch. That's the only change I made except different sources for the honey (I'm not sure if the place I got it from before can supply me with a gallon).
@Myk63 I read some place (maybe the same book that I got my sulphite info., lol) that 15% BV is the maximum yield for yeast, if thats true, you are really maxing it out!
@TheMinisterofDefence NOooo, this yeast is supposed to be able to do 18% but I guess not in honey. There are some that will gladly do 18%. There are even some that go into the 20%s but they are called distiller's yeast so I'm not sure how they would taste.
@Myk63 yep, thats what we use for communion services because it can be cut with water and it doesn't turn to vinegar very fast in the bottle, since we aren't likely to need a whole bottle in one service.
@TheMinisterofDefence I'm not talking Mad Dog 20/20 fortified wine (I've known some churches to use that and water it down). You should make your own, tell your parishioners that you turned water into wine, it just took a few years.
@Myk63 yeah, Mad dog is used for that, for the very reasons that I mentioned, I don't think that I had better risk the 'water to wine' trick, some people might get the wrong idea of my ego and or my intentions! lol.
@maddiepost1 I wish I could figure out how to stop yeast without a bunch of money in equipment so I could make a beer strength wine that wasn't super dry.
@imperceptibleme That could be dangerous, I'll know better after I take the last aged bottle to Christmas and my niece tries it but I think a sip would make even a non-drinker want more. I'm pretty intolerant of alcohol taste. I used to get mad when bartenders would give me a double, the taste made them undrinkable.
How v ery nice! I bet it makes a nice drink when it's finished! I had urea skin grade in a skin oil once my cat was going crazy for it! hahha I ended up throwing it out she fell in love with the oil haha
When I fell out of brewing and winemaking for about 10 years mice went after the yeast nutrient. I figured it was because it was there with some grain. Maybe they like the urea too.
I make cider on a much smaller scale and have it fermenting in my airing cupboard. When I open the cupboard door the smell of fermenting apple and yeast knocks your sock off! How long from making your cyser to actually drinking it?
@Wysiwygnuttyjo51 I go full on home winemaker and it seems until 2 years the sulfites give me headaches. This takes about a year to taste good, 2 years it's really good, and that's as far as the small batch made it. I'd like to try some at 5-10 years, thus the 5 gallon batch :)
I woke up this morning thinking one of the dogs was farting. 6 gallons puts off a lot of CO2 and sulfur :)
@cheekychickenhead It was good for about 2 days. Now it's starting to smell like cider fermenting, which has a bit of a fartiness to it. Apples have a bad habit of putting off sulfur dioxide.
@patches4patches Cyser is a Mead (= honey wine) with fruit juice (= Melomel) with apple as the fruit juice (= Cyser). Spiced Mead is in the Metheglin category so some may not consider this a true Cyser.
does seem interesting, can't remember last time I had some this not really my thing though...
dagocleo 3 months ago
@dagocleo I guess the yeast nutrient allowed the yeast to take it dry, 16.5%. I'm trying another batch with a different yeast that should end two sweet. I'll sorbate and blend those two and backsweeten the rest with unfermented apple. That should give me 13-15% and a FG around 1.010.
It's clearing off pretty fast.
Once I know what the other yeast will do I'll be able to figure out a recipe so I won't have to blend, hopefully.
Myk63 3 months ago
looks Tasty Mike Thumbs Up I will try and make some but as you know me I would just fuck it up lol
Xbox360FanSite 4 months ago
@Xbox360FanSite If you're trying to not get drunk this wouldn't be a good one, it would be equal to a strong mixed drink, and it goes down easy.
Myk63 4 months ago
Mmmmmmm Spiced Cyser!!! May flavrite!!! ;-) You know that's gotta be tasty! My Dad's the brewer/wine maker in the fambli, maybe I can talk him into try'n some next year 8-)
WambliPeta 4 months ago
@WambliPeta This is what I was drinking when I drunk vlogged. Better start it this year. It's OK at 1 year but really good at 2. It should still be preservative free cider season.
Myk63 4 months ago
@Myk63 My Dads "bublers" are all tied up for this season. So you say that it's better aged?
WambliPeta 4 months ago
@WambliPeta High alcohol tends to be really harsh young. Maybe later I'll try to figure out a different yeast to make a lower alcohol version. 2 years is as old as the one gallon batch is going to make it so it may continue getting better. I hope to keep some of the big batch 5-10 years.
Myk63 4 months ago
do you expect this to be about the same proof as the last batch? recipe looks good :)
TheMinisterofDefence 4 months ago
@TheMinisterofDefence Yes, I talked to someone who uses yeast nutrient and it didn't seem to make this yeast eat any more than it did in my last batch. That's the only change I made except different sources for the honey (I'm not sure if the place I got it from before can supply me with a gallon).
Myk63 4 months ago
@Myk63 I read some place (maybe the same book that I got my sulphite info., lol) that 15% BV is the maximum yield for yeast, if thats true, you are really maxing it out!
TheMinisterofDefence 4 months ago
@TheMinisterofDefence NOooo, this yeast is supposed to be able to do 18% but I guess not in honey. There are some that will gladly do 18%. There are even some that go into the 20%s but they are called distiller's yeast so I'm not sure how they would taste.
Myk63 4 months ago
@Myk63 18 and 20? wow! i bet they would be as dry as a desert! i'd much rather reach 18 and 20 by adding some brandy and making a port, lol.
TheMinisterofDefence 4 months ago
@TheMinisterofDefence In the store when they're 18% they're generally very sweet desert wines.
Myk63 4 months ago
@Myk63 yep, thats what we use for communion services because it can be cut with water and it doesn't turn to vinegar very fast in the bottle, since we aren't likely to need a whole bottle in one service.
TheMinisterofDefence 4 months ago
@TheMinisterofDefence I'm not talking Mad Dog 20/20 fortified wine (I've known some churches to use that and water it down). You should make your own, tell your parishioners that you turned water into wine, it just took a few years.
Myk63 4 months ago
@Myk63 yeah, Mad dog is used for that, for the very reasons that I mentioned, I don't think that I had better risk the 'water to wine' trick, some people might get the wrong idea of my ego and or my intentions! lol.
TheMinisterofDefence 4 months ago
@TheMinisterofDefence Threaten them with a good old fashioned smiting if they did :)
Myk63 4 months ago
What is cyser?
liljack8421 4 months ago
@liljack8421 Cyser is VERY good :)
It's Mead (honey wine) made with apple juice.
Myk63 4 months ago
So when is the party? :)
HeyThatsHolly 4 months ago
@HeyThatsHolly 2 years, I'll need help drinking it, I don't want to drink another whole bottle by myself.
Myk63 4 months ago
You sir are the brewmaster! :)
maddiepost1 4 months ago
@maddiepost1 I wish I could figure out how to stop yeast without a bunch of money in equipment so I could make a beer strength wine that wasn't super dry.
Myk63 4 months ago
It's all scientific and good! I don't drink Mike, but I would take a sip of your Cyser for sure! Hugs!
imperceptibleme 4 months ago
@imperceptibleme That could be dangerous, I'll know better after I take the last aged bottle to Christmas and my niece tries it but I think a sip would make even a non-drinker want more. I'm pretty intolerant of alcohol taste. I used to get mad when bartenders would give me a double, the taste made them undrinkable.
Myk63 4 months ago
How v ery nice! I bet it makes a nice drink when it's finished! I had urea skin grade in a skin oil once my cat was going crazy for it! hahha I ended up throwing it out she fell in love with the oil haha
veolettina 4 months ago
@veolettina LOL
When I fell out of brewing and winemaking for about 10 years mice went after the yeast nutrient. I figured it was because it was there with some grain. Maybe they like the urea too.
Myk63 4 months ago
@RobWillieJesse A more reliable supply of wine bottles wouldn't be a problem :)
Myk63 4 months ago
Interesting recipe... I imagine quite a high alcohol content when all that honey gets gobbled up by the yeast.
mehquig 4 months ago
@mehquig 15% last time and if the yeast nutrient changes that it has about a 16.5% potential.
Myk63 4 months ago
all good stuff , : )
steviejacko 4 months ago
@steviejacko It ended up being very good last time.
Myk63 4 months ago
I make cider on a much smaller scale and have it fermenting in my airing cupboard. When I open the cupboard door the smell of fermenting apple and yeast knocks your sock off! How long from making your cyser to actually drinking it?
Wysiwygnuttyjo51 4 months ago
@Wysiwygnuttyjo51 I go full on home winemaker and it seems until 2 years the sulfites give me headaches. This takes about a year to taste good, 2 years it's really good, and that's as far as the small batch made it. I'd like to try some at 5-10 years, thus the 5 gallon batch :)
I woke up this morning thinking one of the dogs was farting. 6 gallons puts off a lot of CO2 and sulfur :)
Myk63 4 months ago
@patches4patches I was worried I'd cause more confusion :)
Myk63 4 months ago
Really fascinating, cow unrine hey fair enough. The smell of this mead must fill up your house is it a pleasant aroma?
cheekychickenhead 4 months ago
@cheekychickenhead It was good for about 2 days. Now it's starting to smell like cider fermenting, which has a bit of a fartiness to it. Apples have a bad habit of putting off sulfur dioxide.
Myk63 4 months ago
@patches4patches Cyser is a Mead (= honey wine) with fruit juice (= Melomel) with apple as the fruit juice (= Cyser). Spiced Mead is in the Metheglin category so some may not consider this a true Cyser.
Grapes with honey would be a Pyment.
Myk63 4 months ago
Cow urine? I wouldn't want to drink cow urine. :P
DearestBecky 4 months ago
@DearestBecky But it's only a teaspoon of cow urine per gallon. :)
Myk63 4 months ago
@Myk63 I don't care if it was a drop. :P
DearestBecky 4 months ago
@DearestBecky But it's food grade cow urine.
Myk63 4 months ago
@Myk63 No thanks. I'll pass. :P
DearestBecky 4 months ago