WOW [Fall's Bounty Cyser]
#1
Posted 25 May 2012 - 05:34 PM
#2
Posted 25 May 2012 - 05:50 PM
#3
Posted 25 May 2012 - 07:04 PM
#4
Posted 25 May 2012 - 07:16 PM
#5
Posted 25 May 2012 - 08:18 PM
#6
Posted 25 May 2012 - 08:28 PM
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.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.
#7
Posted 26 May 2012 - 04:54 AM
Edited by Brauer, 26 May 2012 - 04:55 AM.
#8
Posted 26 May 2012 - 08:54 AM
I like the FB backweetened with Apple Juice concentrate myself, I have a batch working nowIt 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.
#9
Posted 26 May 2012 - 09:05 AM
#10
Posted 26 May 2012 - 09:06 AM
haven't done that one, got a link?If you like that wait until you try Cruz's Apple Butter Cyser.
#11
Posted 26 May 2012 - 09:09 AM
#12
Posted 26 May 2012 - 09:30 AM
#13
Posted 26 May 2012 - 09:40 AM
#14
Posted 26 May 2012 - 09:49 AM
I have never broken the 1.16 barrier on a non dextrose fermentit sounds great but I'll have to pass this timeIt's a beast. Sparkling too so it's sneaky. Dessert in a glass.
#15
Posted 26 May 2012 - 11:34 AM
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