I am looking to make my first cyser soon. I am curious if caramelizing some or all of the honey would be a good idea?
What type of influence on the flavour profile could I expect? I have never made a bochet or used caramelized honey in any fermentation to date.
I am planning on taking it dry and using either KV 1116 or 71B.
What type of influence on the flavour profile could I expect? I have never made a bochet or used caramelized honey in any fermentation to date.
I am planning on taking it dry and using either KV 1116 or 71B.