10-11-2005, 10:37 AM
I have just bottled a gallon of cyser. It is semi-dry, almost ciderish in taste, with a hint of cloves. right now I am keeping it in my wine cupboard which is a cool environment. Shall I serve it chilled? Room temp? and would it be an aperatif? or would it go with the main course? It's deffinately not a desert mead.