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Cyser 2023

This is homegrown windfall organic King apples with a few windfall Russets at SG 1.040 chaptalized to SG 1.093 with unpasteurized blueberry blossom honey to SG 1.093 ground and pressed, then fermented with 71B yeast and treat mid ferment with bentonite to SG 1.000, sorbated and then treated with 1.5 tsp citric acid in a 25 bottle carboy. This sample is taken from the carboy in my cooler.

Here are my comments:

Appearance - clear, deep yellow

Smell - no oxidation, intense honey smell, very fragrant, apple smell is evident

Tannin -good

Acid - acid balances the slight sweetness due to addition of citric acid. Citric acid may have helped create a more complex smell.

Flavour - this is slightly sweet, but tasty nevertheless. The next time I make it I'll try to get the SG below 1.000 so it is less sweet. It has a long finish with a nice, rich aftertaste. This is perfect for those who don't their wines bone dry. It could also be very good as a cooking wine in something like prawn linguine with a cream sauce or a Chinese food marinade for seafood, vegetables (including mushrooms) or pork in a chow mein or chop suey

<blockquote data-quote="Hazelemere" data-source="post: 884180" data-attributes="member: 51093">Cyser 2023This is homegrown windfall organic King apples with a few windfall Russets at SG 1.040 chaptalized to SG 1.093 with unpasteurized blueberry blossom honey to SG 1.093 ground and pressed, then fermented with 71B yeast and treat mid ferment with bentonite to SG 1.000, sorbated and then treated with 1.5 tsp citric acid in a 25 bottle carboy. This sample is taken from the carboy in my cooler.Here are my comments:Appearance - clear, deep yellowSmell - no oxidation, intense honey smell, very fragrant, apple smell is evidentTannin -goodAcid - acid balances the slight sweetness due to addition of citric acid. Citric acid may have helped create a more complex smell.Flavour - this is slightly sweet, but tasty nevertheless. The next time I make it I&#039;ll try to get the SG below 1.000 so it is less sweet.&nbsp; It has a long finish with a nice, rich aftertaste. This is perfect for those who don&#039;t their wines bone dry. It could also be very good as a cooking wine in something like prawn linguine with a cream sauce or a Chinese food marinade for seafood, vegetables (including mushrooms) or pork in a chow mein or chop suey</blockquote>

[QUOTE="Hazelemere, post: 884180, member: 51093"] [B]Cyser 2023[/B] This is homegrown windfall organic King apples with a few windfall Russets at SG 1.040 chaptalized to SG 1.093 with unpasteurized blueberry blossom honey to SG 1.093 ground and pressed, then fermented with 71B yeast and treat mid ferment with bentonite to SG 1.000, sorbated and then treated with 1.5 tsp citric acid in a 25 bottle carboy. This sample is taken from the carboy in my cooler. Here are my comments: Appearance - clear, deep yellow Smell - no oxidation, intense honey smell, very fragrant, apple smell is evident Tannin -good Acid - acid balances the slight sweetness due to addition of citric acid. Citric acid may have helped create a more complex smell. Flavour - this is slightly sweet, but tasty nevertheless. The next time I make it I'll try to get the SG below 1.000 so it is less sweet. It has a long finish with a nice, rich aftertaste. This is perfect for those who don't their wines bone dry. It could also be very good as a cooking wine in something like prawn linguine with a cream sauce or a Chinese food marinade for seafood, vegetables (including mushrooms) or pork in a chow mein or chop suey [/QUOTE]

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