When I wrote the Part I of the Holiday Special series, I fully expected I would have good news to report for part two.  I had made a 2 gallon batch of Spiced Cherry Cyser 2 years ago, and remembered it being rather tasty the last time I tried it (over a year ago now).  It was left aging in a 1 gallon and a 1/2 gallon carboy.  Unfortunately, only a single bottle was opened for our Winter Solstice gathering, despite having 16 available.  Nevertheless, I provide this to you as background so that you can avoid the same mistake.

The recipe was as follows:

2 gallon batch

• 1 gallon Trader Joe’s Spiced Apple Cider
• 1/2 gallon Trader Joe’s Cherry Cider
• 3 lbs Mesquite Honey (also Trader Joe’s… anyone sensing a pattern here?)
• Water to 1.092 SG (12% potential ABV)
• 1 packet D47 yeast (would take the batch dry, which is likely the problem I encountered)

I followed a semi-staggered nutrient addition, adding half the nutrients at pitching and the other half 15 hours later.  I also aerated regularly during the first half of fermentation.  I left the mead on the yeast for a little sur lees aging, and after 5 months racked it from the bucket fermenter.  At the time, it had nice notes of spiced apple cider minimal cherry flavor.  There was no off flavoring from the yeast, just wasn’t my favorite since the batch went dry.  I added a little bit of honey to a glass to test backsweetening, and my wife (who prefers sweeter drinks) absolutely loved it.  With that said, I hoped this would be a great option to serve for our Winter Solstice Gathering

This batch was finally bottled 5 days before they gathering, and that was when I noticed something tasted off.  I worry the main issue with the batch was that I let the airlocks dry out and oxidized the mead.  I do not have experience with oxidation, so I don’t know what to taste for other than wet cardboard, and that isn’t exactly the problem.  The mead tastes very tart from the cherries, with a kick of cinnamon, nutmeg and clove from the spices.  The apple is also present, although the tartness dominates.  The tartness and spices do not go well together, especially without any sweetness to balance it.

Determined to get tasting notes, I served small samples to a handful of guests to gauge their reactions.  Noting that many do not like mead as they’ve only ever tasted it sweet, I was wondering if someone who liked dry wines could comment and provide any additional feedback.  Alas, none of my family fits in that dry wine category, and only one guest had anything positive to say.  A few were nice enough to finish the bottle, although they grimaced through those last few sips.  For now, it is back to the drawing board with this batch.  I will likely age for another year and open at Christmas just to see the difference.  If the perceived sweetness comes back over time, it might just turn into something drinkable, if never special.

I still believe a cherry and apple combination should go well together (see Zombie Killer), it just can’t finish dry or with spices.