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cyser lagering additions

PostPosted: Mon Dec 14, 2009 9:16 pm
by jimmiec
I fermented a cyser in glass and have been lagering (45F) it in a keg with some diced apples, raisins, and dates (6 weeks). It's tasting pretty good but not much spicy flavor from the raisins and dates. It could probably use some more aging though. Would adding some some crushed coriander to the keg and let it lager longer (a couple weeks) add any spicy flavor and aroma? What about some orange and lemon zest to add more fruity flavors and aroma? Or should I just wait and do this in the secondary next time. As soon as Marcello's gets some ball locks I want to transfer the cyser to a new keg to get it off the yeast. I'm help to any ideas.

PostPosted: Tue Dec 15, 2009 8:31 am
by aleguy
I think adding the spices and zest etc. will add some flavor, but how much I don't know. Expect three to four weeks steeping time at a minimum.

PostPosted: Tue Dec 15, 2009 9:47 am
by jimmiec
Aleguy: It could use some more aging. Recently when I tasted it, I thought it was ready to go (at least I could stand the flavors) but I think I was just amazed at how much the alcohol flavor had smoothed. I tried it again a couple days later and and it seems like it could use some more aging. I think just some spice and additional fruit flavors would be be nice with the already apple and honey. I'm not sure the raisins and dates did much but maybe hidden by the apple?

Would you suggest transferring again to get it off the yeast, which dropped in the secondary, and then adding the spices and zest?

PostPosted: Wed Dec 16, 2009 7:40 am
by aleguy
It depends on how long you intend to age it. I would probably rack it off, add spices, and package after about 4-6 weeks to let it age in the bottle.