About 7 months ago I started the following Cyser.
5 Gallons Cider
7 Cinnamon Sticks
When I racked to secondary on 10/8/2011 I noted a "Odd off flavor" it wasn't bad, it was hard to put a word on. Milky came to mind, like lactose, but I don't have that great of a palette so I don't know.
On 2/9/2012 I racked again and noted that it was "Super Sour" like a sour patch kid or one of those Sour Atomic Warheads.
Anyway, I decided to give it some more time as I have plenty of carboy space (a sin on here I know).
Today (3/24/2012) I was working with another cider and it reminded me about this one, so I decided I was going to dump it. First I took a sample, and I am back to a dry flavor with no real apple or spice. The sour is 95% gone, it is just there a little in the back.
Has anyone ever had Sour just age out in a few months? My other cider has a the same flavor at 1.5 months as this one does now (minus the sour). Could it be the store bought Cinnamon Sticks and Cloves? Those are the only thing the two have in common.
I originally thought that the Cinnamon and Cloves might have had something on them because I didn't sanitize them before they went in, but I did boil them for the second one and it is very similar.
I have done a lot of mead before but these are only my second and third cysers, trying to match a batch from years ago that I neglected to document (another sin).
Anyone have any Ideas what is going on here? Not sure if I suspect infection or not, it did have a little ring around the top of the carboy but I thought it was yeast as I have heard that infections will grow legs down into the carboy. I didn't use any nutrients as I didn't have any on hand, could that be the issue? I am thinking I might bottle it and let it age there and see what happens. Could filtering help? I don't have a filter setup but I do want to get one at some point.