Homebrewing Project #23 B by Nubis Sanctum Ales is a 10% ABV Belgian Trappist Apple Cider brewed with Burnt Dark Candy Sugar and Arizona Wild Flower Honey Oak Aged in Flor De Caña Gran Reserva 7 Rum.
Sangritinieblas De La CazaVampiros
“The Vampire Slayer’s BleeDarkness”
My Name is Miriam and I am a 3rd generation Vampire Slayer from La Legión De Los ManzArcángeles or “The Legion Of The Applarcangels” This… is my story… I come from a holy land of pure sauce, Cideraven; sent on a mission from God to destroy the Malum, or demon apples from Eden.
The Malum spread its evil across this world after the unveiling of the Garden of Eden. Draining purity and morale from the souls of the living like vampires ravenous for blood. Having trained for years under my master Claire Farron, I have taken it upon myself to destroy all Malum since her disappearance fighting Malum Ex Machina, the snake and leader of the Malum.
After many agonizing battles, I was blessed to find my master at last. Unfortunately the Malum still persist. I leave you this liquid made from the cleansed Malum to protect and purify your soul. Til we meet again…
Chapter 3 Ends.
Ingredients: Water, Apples, Burnt Dark Candi Sugar, Wild Flower Honey, French Oak, Flor De Caña RumGran Reserva 7 & Trappist Yeast
Just in Time for HALLOWEEN!!!! Project #23 comes from an original recipe inspired by Crispin’s 15 Men Rum Aged Cider with Wild Flower honey and dark candi syrup. I reviewed the cider long ago and so loving that cider, I wanted to create my own. Coming up with a recipe which in the end, ended up being a partial mead/melomel and way darker than the one Crispin made got me thinking. If their cider came out clear and mines came out dark, did they really use Dark Candi sugar? It almost seems illogical to as I love Crispin’s ciders and that one was amazing. My recipe was first brewed in April 2016 and bottled in September 2016 after aging for 4 months. Although, the oak was sitting in Rum since February. I came to the conclusion today that what I actually had made was something very special and mines would be even more flavorful than that Crispin version I had tried. This I had to prove to myself so I had finally let it sit for about a month bottle conditioning now ready to present this beast I have created. Cheers!
Rich vanilla, oak, dark chocolate, milk chocolate, dulce leche caramel, dark fruit raisins, plums, prunes, sweet wine grapes, cherries, marshmallows, waffle cone, honey comb, chocolate smores hints, rocky road ice cream hints, molasses, hazelnut nectar, walnuts, almond joy notes, pecan pie, fruit cake, brown sugar, apple pie, rum hints, ginger ale and rich sangria.
Rich Vanilla, flan, crème brulee, oak, dulce de leche caramel, marshmallows, sweet caramel and candied apples, chocolate, honey, port wine, sangria, sweet wine grapes, dark fruit raisins, plums, prunes, black berries, cherries, currants, raspberries, Belgian dark candi sugar, coconut hints, Malibu rum hints, cinnamon, fruit cake, ginger ale, dark chocolate hints, milk chocolate hints, agave hints, peppery hints, coriander spice hints, bananas, clove spice hints, Concorde grape, Danish cream, Turkish delights, ambrosia, apple pie, rocky road ice cream hints, hazelnut nectar, brown sugar, walnuts, almond joy notes and pecan pie.
Finishes somewhat dry with the rich oak, rum, honey, dark fruits, chocolate, rock candy, fruit cake, cinnamon, port wine, flan, vanilla, dulce de leche caramel, pecan pie, apple pie and rocky road hints. No alcohol in the taste, but that ABV sneaks up! Dark Crimson, blood red clear body, crisp, soft, smooth, velvety and syrupy mouthfeel with a sipping drinkability.
Literally, the best cider I have ever made and to much of the ciders I have had, the best cider I have tried. I really think things start to kind of blend in with the wine and mead category but it blends so damn well into this dark oblivion and bringing in the rum and Belgian Candi Sugar just takes it to another level. The aging process changed this cider into something I would never have imagined. With a wine like appearance and taste that is so damn complex, especially for a cider, I really feel I made something really wonderful. Something that I think I will definitely try to make again.
Miriam, from “Bloodstained: Ritual of the Night” which is the new upcoming Kickstarter series by Koji Igarashi (Godfather of the Castlevania series). Based on the progress, artwork and tribute to the castlevania games, Miriam is literally a bad ass!! I know this game won’t be released until 2018 but I figured I wanted to pair her with this. She is damn perfect!! Just look at this cider. It is Rum aged and her outfit is similar to that of European royalty but also a captain of pirates. It is made with Flor de Caña or Cane Flower Rum. Essentially representing the roses that surround Miriam. The cider is dark crimson blood red so it fits the theme not only for a dark and bloody cider but also the Castlevania series and Koji’s vision of an awesome tribute game.