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Thread: Cyser questions

  1. #1

    Default Cyser questions

    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,

  2. #2
    Join Date
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    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.
    Want to see something added to the GotMead Glossary? PM me! Didn't know we had a glossary? Check the top row of links.

  3. #3

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    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! 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.
    "I've never forgotten anything that I can remember."

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