Homebrewing Project #23 La Manzarcangel Chapter 3: SangriTinieblas De La CazaVampiros by Nubis Sanctum Ales

14567446_10103600135481600_7304399825454323003_oRating: 6/6

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.
Anime Corner:
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.

La ManzArcángel Chapter 2: Mālum Ex Machina by Nubis Sanctum Ales

11406383_10102665597019170_9079363880870840017_oRating: 4.65/5

La ManzArcángel Chapter 2: Mālum Ex Machina by Nubis Sanctum Ales is a 13% ABV Belgian Trappist Honey Crisp Apple Cider made with Organic Blue Agave Syrup and Mexican Cane Sugar.


Project#8 is the return of my original recipe for the Belgian Cider made with Blue Agave Syrup and Trappist Yeast but using Honey Crisp Apple Cider and Mexican Cane Sugar/ Azucar Morena. The idea for the name came from the original Holy Cider theme that I was going with and in essence since I was going to use the left over Trappist yeast cake that I had left from the Blinding Lunar Currants Cider. In essence, the second chapter is a play at the word for Apple and Evil and Latin ‘Mālum’. Yes, it seems there is dual meaning here. Although, this cider is supposed to be Holy, it should be more Godly than anything but can a God be pure? Well, It’s like comparing apples and oranges so lets find out. Cheers!

Sour Apples, peppercorn, citrus, honey, brown sugar, grape hints, dark fruit hints, Belgian phenolic notes, vanilla, dulce de leche, cherry notes, and piloncillo.

Tart Sour apple notes, grape hints, apples, pears, agave hints, strawberry notes, rich citrus, orange notes, lemon peel, brown sugar, cane sugar, banana hints, clove hints, pineapple hints, Stone fruit peaches, apricot hints, peppercorn, floral notes, vanilla, dulce de leche caramel, cinnamon, toffee, pilocillo hints, toffee, pecan pie hints and plantains.

Tart and sweet finish, sugary apple remnants, banana notes, clove spices, honey, vanilla, pears. Chardonay hints, clove spice, hazelnut, berries and brown sugar. Slight boozyness in the taste but not as much as the original, Gold and brown Hazy body, sipping drinkability and a slight crisp and creamy mouthfeel.

A slight mark above the original as the booziness has become more subtle but the complexity of it takes another direction from what the original did. It seems like it is more in the sweet yet tart taste which is most likely from the use of the yeast cake and the fact that there was some hints of the Black Currant cider in the yeast cake as well. All and all, it was mainly as way to see how the yeast cake can flourish even after the initial cider has completed. I think what I will do for next time is ferment the regular cider and then use the yeast for another cider but then any additives will be in the secondary. Either way, I really love how this one came and and definite on the honey and banana citrus edge.

Anime Corner:
Lightning Claire Farron, from the Final Fantasy XIII series was chosen in this pairing to go with the Belgian Cider as I wanted to use something that had to do with something Holy as it is a Belgian Monk themed cider and similarly, I wanted to do something like the saint. The Spanish name was give as it uses the Agave Syrup as I mentioned before. For lightning, she became a messenger of God, a holy knight of God in the series. Lightning returns in Chapter 2 holding the very power of God from the apples. She is not quite evil (which could be said something about the tartness about the taste) but because she is closer to God, she has no human emotions as she remains neutral. The strength of the cider to be something above of what it used be could be seen Godly. Thankfully, this cider is not evil and it is deliciously and holy goodness.


La ManzArcángel by Nubis Sanctum Ales

1540429_10102488535761350_3943524118295874068_o 10956465_10102488535771330_6750717636772418979_o 11037509_10102488558266250_4701078086080888783_oRating: 4.5/5* Cider rating

La ManzArcángel by Nubis Sanctum Ales is a 13% ABV Belgian Trappist Cider made with Organic Agave Syrup and Brown Cane Sugar.

Project # 4 was my first attempt at creating a cider using 100% Apple Cider, Organic Agave Syrup, Brown Cane sugar and Trappist yeast. The name derives from a combination of the word Manzana for Apples in Spanish and Arcángel. Basically the Apple Archangel. The original idea came from trying to replicate Crispin’s The Saint which is made similarly but with maple syrup. While I could not get the recipe exactly, I decided to make my own by using Organic Agave syrup. There were the results so let us see where my crazy experiment went.

Apples, honey, brown sugar, phenolic notes, vanilla hints, dulce de leche caramel hints, mild cherry notes and grapes.

Dark fruit hints plum, peaches, grape hints, apples, pears, strawberry, cherry hints, brown sugar, cane sugar, agave hints, banana hints, clove hints, pineapple, citrus, Stone fruit peach and apricot hints, peppercorn, floral notes, vanilla, cinnamon, dulce de leche caramel hints, toffee and pecan pie hints.

Slight dry finish with good sugary apple remnants, pears, berries, banana, clove spice hints, caramel, vanilla and chardonay. Slight boozyness in the taste, Gold Hazy body, sipping drinkability and a slight crisp and creamy mouthfeel.

While I found this one very good, I still couldn’t help that the yeast pretty much ate the majority of the sugar but because it was this Belgian liquid yeast, it did not leave it dry. The problem I realize was that I had used a high gravity Trappist yeast instead of a low gravity one making this reach the 13% ABV mark. I felt it was pretty high for a cider and was concerned about the product being too boozy. However, after trying it when it was carbonated, it came out just fine. The weeks it took to bottle conditioned mellowed out the alcohol and really let some of the cider play well with the ingredients. This cider can use some aging for sure to see where it will be at several years later. For now, I was pretty impressed with the results either way and hope the next cider project becomes awesome.

Anime Corner:
Lightning Claire Farron, from the Final Fantasy XIII series was chosen in this pairing to go with the Belgian Cider as I wanted to use something that had to do with something Holy as it is a Belgian Monk themed cider and similarly, I wanted to do something like the saint. The Spanish name was give as it uses the Agave Syrup as I mentioned before. For lightning, she became a messenger of God, a holy knight of God in the series. The fact that I found an artwork where she is holding what appears to be an apple as well as the fact that she has the angel wings and is close to God, well, it couldn’t get any closer to exactly what I was looking for in this pairing. The fact that it became 13% ABV and the fact that she became just as powerful as God in the series, it represented the strength of the cider and well really well.