I made a batch of cyser that clocks in at 18% (the limit of ec-1118.) and it's quite hot. The alcohol flavor really shines, which is putting quite a damper on my drink in my of it. I plan on storing some away in bottles for extended aging, however...
Would back sweetening with a bit of honey help diffuse the alcohol flavor? I don't want to go crazy with it, but in my 20 gallon batch, maybe a quart ladle or 2 just to even things out? I've scoured the interwebs and have only come up with aging as a reliable option, and the length of time that would take in a best guess between 6 months and a few years. Any help is appreciated
~Andrew
Would back sweetening with a bit of honey help diffuse the alcohol flavor? I don't want to go crazy with it, but in my 20 gallon batch, maybe a quart ladle or 2 just to even things out? I've scoured the interwebs and have only come up with aging as a reliable option, and the length of time that would take in a best guess between 6 months and a few years. Any help is appreciated
~Andrew