Results 1 to 20 of 36

Thread: Cyser

Hybrid View

  1. #1
    Join Date
    Jan 2011
    Location
    Great Falls Montana
    Posts
    3,865

    Default Cyser

    I just started a cyser because the first batch of mead I made appears like it won't mature before my wake! The new recipe called for Lavlin D-47 yeast but I instead used a Lavlin 71b-1122 a narbonnes because I read it is supposed to finish faster. Then I read that this yeast will convert malic acid to ethanol. Now I am worried that my gala apple cider will lose its sharp acid bite and apple character. A little late to do anything about it, just wondering how badly I have messed up. It is going to be a sweet one I think because the hydrometer said 1.150 and that was following the recipe except for the yeast. A clear case of failing to follow directions!
    Last edited by Vance G; 11-10-2011 at 10:34 PM.

  2. #2
    Join Date
    Oct 2004
    Location
    Lyons, CO
    Posts
    3,027

    Default Re: Cyser

    Well, malic is certainly a characteristic of cider/cyser but I wouldn't panic. See how it comes out. If it really lacks the acid backbone, or even just the malic character, you can always stabilize and blend later. It you want some insurance, you could anticipate it and make up a blending batch now: same must but use the Cotes (D-47) or a neutral fermenter. If you know you want a dessert-sweet finished cyser then make the blender to match, but alternately the blender could be designed to dry out a little more so you can ease back on the final blend's sweetness. Though most people enjoy some sweetness in a cyser, and the sweetness brings out the apple character IMO, I personally like something in the two to three percent (of potentiality) residual sweetness. It's your drink so make it the way you dig it!
    Bees, brews and fun
    in Lyons, CO

  3. #3
    Join Date
    Jan 2011
    Location
    Great Falls Montana
    Posts
    3,865

    Default Re: Cyser

    Thanks sir. I appreciate the instruction but I don't know if I want that much more cyser. I will probably add more cider and I have a different batch in mind once the primary is empty. So much honey so little understanding from my wife!

  4. #4
    Join Date
    May 2010
    Location
    Cupertino, CA, USA
    Posts
    280

    Default Re: Cyser

    I made cyser with gala apples this year for the first time. Recipe: 7gal gala apple juice, .9gal honey (to SG 1.098), 2t PE, 4t dry tannin, 1t cinnamon, 1/2t cloves, 1/2t nutmeg, 1t fermaid K. The TA was .45 and pH 3.5. I used White Labs WLP720 yeast. It clarified very well and tastes very promising.
    My question is whether I should do a malolactic fermentation like with red wine?

  5. #5
    Join Date
    Jan 2011
    Location
    Great Falls Montana
    Posts
    3,865

    Default Re: Cyser

    I only understood every third word! The gala apple juice has a wonderful smell. My sg was 1140 and I was wondering if it was going to have trouble getting started, but it is starting to get frothy on top. I just wonder if there is a shot I can serve a glass at Christmas.

  6. #6
    Join Date
    May 2010
    Location
    Cupertino, CA, USA
    Posts
    280

    Default Re: Cyser

    PE is pectic enzyme, TA is total acidity, Fermaid K is a nutrient to help the yeast.
    Your cyser should have high alcohol!
    Malolactic fermentation converts malic acid into lactic acid using a bacteria that you get at winemaking supply places. Lactic acid is smoother. It improves red wine but I suspect it wouldn't be needed with cyser.

  7. #7
    Join Date
    Sep 2011
    Location
    Corvallis, OR
    Posts
    223

    Default Re: Cyser

    Christmas will be pushing it.

    I start my meads at around 1130-1140, which is enough to leave a pleasant amount of residual sweetness with the D-47 or Montrachet yeast strains. At 70 degrees fermentation takes 3-4 weeks, at which point I rack it. Provided I added bentonite (1/2 T per 5 gallons, dissolved in boiling water 24 hrs before adding to the carboy) it will clarify in another two weeks or so. Once the yeast has settled out it usually tastes good. It tastes a lot better 6 months later, but at six weeks most of my meads are drinkable.

    Without bentonite (a type of clay), mead can take 3-4 months to clear. Cloudy mead doesn't necessarily taste bad but it's not visually appealing.

    Pectic Enzyme breaks down pectin in fruit, serving primarily an aesthetic purpose. Without pectic enzyme the mead may not clear completely, particularly if the juice was heated in the brewing process.

    I add Fermaid K and Diammonium Phosphate to my meads as yeast nutrients. Honey is not a complete nutrition source for yeast. In a juice-based mead (cyser or pyment) nutrient additions are not as important, as the juice provides many of the needed nutrients. I tend to add some anyway as it can't hurt.

  8. #8
    Join Date
    Dec 1999
    Location
    DuPage County, Illinois USA
    Posts
    9,383

    Default Re: Cyser

    Quote Originally Posted by Vance G View Post
    My sg was 1140 and I was wondering if it was going to have trouble getting started,
    In cases like this, I would always double the amount of yeast as a good starter.
    Regards, Barry

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Ads