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Cyser questions

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crimsondrac

NewBee
Registered Member
Jun 11, 2010
84
0
0
Houston, TX
Been reading around the forums and the internet about Apple Cysers. Many people say the cysers are generally ready to drink sooner. However, many of them mention that Apple cysers have a tendency to produce sulfer but can not really find much info on how to combat that.

Does anyoen know of a good cyser guide or someplace that hs more information on this?

Thanks,
 
akueck

akueck

Certified Mead Mentor
Certified Mead Mentor
Jun 26, 2006
4,958
11
0
Ithaca, NY
I have found my apple products to benefit greatly from age. Everything does, but the apple ones really turn a corner after about a year, going from thin and tart to full and smooth. This has held for both dry cider and dry cyser in my experience, though the sweet cyser (FG 1.016, 12.5% abv) I made was drinkable after only 3-4 months.

Apples do tend to be a little sulfury. I'm not sure why, but there is usually a 24 hour period or so (somewhere in day 2-4) that they give off a wonderful stink, then calm down again without any intervention. I've never figured it out to my satisfaction.
 
icedmetal

icedmetal

NewBee
Registered Member
Nov 16, 2009
794
1
0
Everett WA
My tact with regard to apples and sulfur? Ignore it, it'll go away on its own. It's one of the fun an interesting parts of brewing with that particular fruit. Last year I had 15 gallons of cider and 10 gallons of cyser all bubbling away at my place simultaneously. I came home, and the smell! Oh, the smell! ;D Personally, I love it, as it's the smell I first associated with brewing, apple cider having been my first recipe.

Add all the nutrients you want, I don't think you're going to get it to go away.
 
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