I've read a good amount of the cyser related threads, here. And it seems cyser is real tricky to pull off well or so it seems.
Ok, so I started this cyser before I really got into the technical methodology of the brewing process, I've learned a lot now but this was still my first cyser. We started it totally cold, with 5 pounds wildflower honey, 4 gallons of whole foods' brand apple juice (I believe it is somewhat unfiltered, as there was a load of apple sediment), 1/2 lb or so, of brown and cane sugar, and 3/4 of a packet of red star champagne yeast (rehhydrated as instructed, in hot water, then pitched). We did not have a hydrometer at the time, so i don't know the OG.
Anyways, it seemed to have a long lag time, maybe 12 hours or so? But then it started fermenting, super, super vigorously!!! Like, 20-30 bubbles a minute. Seemed to drop off quite quickly though, and I'm wondering if it may have been due to the temp of the room, which may have been around 80-85 at some point. Anyways, we have racked it twice and tasted both times (the first rack we also backsweetened with about another quarter pound brown sugar) but it is sooooo dry, super cloudy (like opaque) and has such an incredible bite and powerful, almost offensive aroma lol.
So, where I stand now, is: I've separated it into two batches; one in a 1 1/2 gallon carboy, mixed with mulling spices, and the rest remains in the ale pail (we've also added some water during the rackings to try to dilute the ultra dryness) and the meads have now been moved to a much safer temperature area, at around 70 degrees F. Is there anything I can do, besides age, age, age, to save this cyser a bit?
OH! also, during the primary we added a small amount (1-2 oz) of ginger and lemon juice...I've been told the lemon might mess up the must's pH ��
Ok, so I started this cyser before I really got into the technical methodology of the brewing process, I've learned a lot now but this was still my first cyser. We started it totally cold, with 5 pounds wildflower honey, 4 gallons of whole foods' brand apple juice (I believe it is somewhat unfiltered, as there was a load of apple sediment), 1/2 lb or so, of brown and cane sugar, and 3/4 of a packet of red star champagne yeast (rehhydrated as instructed, in hot water, then pitched). We did not have a hydrometer at the time, so i don't know the OG.
Anyways, it seemed to have a long lag time, maybe 12 hours or so? But then it started fermenting, super, super vigorously!!! Like, 20-30 bubbles a minute. Seemed to drop off quite quickly though, and I'm wondering if it may have been due to the temp of the room, which may have been around 80-85 at some point. Anyways, we have racked it twice and tasted both times (the first rack we also backsweetened with about another quarter pound brown sugar) but it is sooooo dry, super cloudy (like opaque) and has such an incredible bite and powerful, almost offensive aroma lol.
So, where I stand now, is: I've separated it into two batches; one in a 1 1/2 gallon carboy, mixed with mulling spices, and the rest remains in the ale pail (we've also added some water during the rackings to try to dilute the ultra dryness) and the meads have now been moved to a much safer temperature area, at around 70 degrees F. Is there anything I can do, besides age, age, age, to save this cyser a bit?
OH! also, during the primary we added a small amount (1-2 oz) of ginger and lemon juice...I've been told the lemon might mess up the must's pH ��