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WOW [Fall's Bounty Cyser]


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#1 brewman

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Posted 25 May 2012 - 05:34 PM

I feel sorry about saying this but this is my first time trying a cyser and all I can say is WOW. Not what I expected but Im kinda liking it.Posted ImageDan
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#2 brewman

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Posted 25 May 2012 - 05:50 PM

With each drink I get a warm feeling all over and my forehead starts to sweat.Dan
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#3 cavman

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Posted 25 May 2012 - 07:04 PM

At 15% it does have a little kick, enjoy!
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#4 brewman

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Posted 25 May 2012 - 07:16 PM

Being so new Im not going to pass judgement yet but I will say this. Its a major assault to your mouth and tongue at first but not quite sure if its good or bad.Again not have trying mead before I don't know what to base it on. I wonder what food would go with this taste. Something to balance it out. I will say I have a strange pallet and do like things on the sweet salty side.This taste has me intrigued.On this topic I have to say......More to come.
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#5 gnef

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Posted 25 May 2012 - 08:18 PM

If it tastes sharp to you, it may just need some age. I also make mead, and I have some from 2006 that I've been aging in kegs with oak cubes. I typically don't even try drinking it for a year or two.
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#6 cavman

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Posted 25 May 2012 - 08:28 PM

If it tastes sharp to you, it may just need some age. I also make mead, and I have some from 2006 that I've been aging in kegs with oak cubes. I typically don't even try drinking it for a year or two.

It was made early fall 2010, I also chose not to backsweeten it. I find the Alcohol bite to be gone, but at an FG of 0.996 it may be drier than he is used to.
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#7 Brauer

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Posted 26 May 2012 - 04:54 AM

I agree, it does make you want to say "wow"!I don't think it needs any more age. It might be interesting to see how it ages further, but it is pretty damn smooth now.I don't know much about meads, but it is more complex than most straight meads I've had. It has some distinct port and sherry notes that might account for Brewman's perception of a "major assault to your mouth and tongue at first".

Edited by Brauer, 26 May 2012 - 04:55 AM.

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#8 miccullen

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Posted 26 May 2012 - 08:54 AM

It was made early fall 2010, I also chose not to backsweeten it. I find the Alcohol bite to be gone, but at an FG of 0.996 it may be drier than he is used to.

I like the FB backweetened with Apple Juice concentrate myself, I have a batch working now
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#9 MtnBrewer

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Posted 26 May 2012 - 09:05 AM

If you like that wait until you try Cruz's Apple Butter Cyser. :wub:

#10 miccullen

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Posted 26 May 2012 - 09:06 AM

If you like that wait until you try Cruz's Apple Butter Cyser. :wub:

haven't done that one, got a link?
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#11 MtnBrewer

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Posted 26 May 2012 - 09:09 AM

I don't but it's a pretty famous recipe. Google should turn up a lot of hits.ETA: It's so famous it has its own website: https://www.applebuttercyser.com/ETA2: There's also this: https://www.brewboar...8&mode=threaded :smilielol:ETA3: Forgot we had a thread about it here too: https://www.brews-br...e-butter-cyser/

#12 miccullen

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Posted 26 May 2012 - 09:30 AM

damn that's a high gravity monster
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#13 MtnBrewer

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Posted 26 May 2012 - 09:40 AM

It's a beast. Sparkling too so it's sneaky. Dessert in a glass.

#14 miccullen

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Posted 26 May 2012 - 09:49 AM

It's a beast. Sparkling too so it's sneaky. Dessert in a glass.

I have never broken the 1.16 barrier on a non dextrose fermentit sounds great but I'll have to pass this time
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#15 armagh

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Posted 26 May 2012 - 11:34 AM

That's a nice label on the bottle. Simple, clean design.Cyser pairs well with fowl, baked chicken, or turkey, according to those who indulge in bird. I like it with salmon smoked in the Cameron stove top smoker.
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