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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > A crazy idea to sweeten cider?
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Old 02-14-2012, 11:43 PM   #1
mparmer
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Default A crazy idea to sweeten cider?

What if you were to mash some 2 row at about 165 to get a half gallon or so of very sweet (say about 1090) very unfermentable wort and throw that in with about 5 gal of apple juice to make hard cider? I'd like to end up with a FG of about 1012 which would be just slightly sweet.
I couldn't find a post on this.
Beersmith says it would take about 2.5 lbs of pilsner malt to do it. It would be a really thick mash though, not sure it would work...

Thanks for your comments.

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Old 02-14-2012, 11:45 PM   #2
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Old 02-15-2012, 02:16 AM   #3
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Quote:
Originally Posted by mparmer
Thanks for your comments.
Sounds like Graff.
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Old 02-15-2012, 02:20 AM   #4
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What about steeping some crystal malt instead? You wont have to use as much, and wont have to worry about mashing to the point of hopefully unfermentable

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Old 02-15-2012, 03:15 PM   #5
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I need to learn how to mash.
I want to try the graff for my next batch of cider.

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Old 02-15-2012, 03:42 PM   #6
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Quote:
Originally Posted by jkoegel
I need to learn how to mash.
I want to try the graff for my next batch of cider.
Brandon O's Graff is just steeping grains and extract - no mash needed!
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Old 02-15-2012, 03:46 PM   #7
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So it will be a good first time with grains for me then.

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Old 02-19-2012, 03:07 AM   #8
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Yes.. Sounds like a Graff to me!

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Old 02-19-2012, 03:14 AM   #9
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Quote:
Originally Posted by mparmer View Post
What if you were to mash some 2 row at about 165 to get a half gallon or so of very sweet (say about 1090) very unfermentable wort and throw that in with about 5 gal of apple juice to make hard cider? I'd like to end up with a FG of about 1012 which would be just slightly sweet.
I couldn't find a post on this.
Beersmith says it would take about 2.5 lbs of pilsner malt to do it. It would be a really thick mash though, not sure it would work...

Thanks for your comments.
Sounds like a good idea but you will want to at least pasteurize the wort. I would boil it just to evaporate more water and concentrate it down more. You're only going to extract so much from the grains.
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Old 02-19-2012, 05:39 AM   #10
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There are a ton of grains you can use. Just make sure you aren't picking something that is going need to be mashed or that is going to add a flavor you probably don't want...you know, like coffee.

Hell, dry hop it too while you're at it.

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