Well firstly i have one gallon of newbie graff, i say newbie, as the OG was way too high, and i made a massive mistake of thinking DME was dark malt extract, not dry malt extract :P
Its now fermented and outside in the cold at 1.005ish, but its way strong, it tastes of alcahol a tad too much, and warms you all the way down, but apart from that its not too bad of a taste. Oh also i carbed it in a plastic demijon by using priming sugar and sealing it before i put it outside so its nice and carbed now.
My question is, what would be best to add to this when bottling, just normal apple juice? If i add apple juice to taste, then find the right ration of graff/juice when i bottle hopefully that will be ok right?
Also even though ive cold crashed, as there may be yeast left and i dont want bottle bombs, if i were to cap and put my sealed bottles on a hot wash in the dishwasher, would i be right in thinking this will heat pasturise my cider, and the yeast will be dead? will this alter the taste in any way?
My second question is about a cider kit i used. I brewed a 5 gal batch of cider form the concentrate that came with the kit. I used half white sugar, and half molasses, and again moved it outside when the FG was around 1.005. When i tasted it at this stage, it had a strong sulpher (rotten eggish kinda smell?) and tasted very strange, not very pleasent and yeasty.
Its sat in the cold outside for around 4 days now still in the primary fermentation barrel, any suggestions on how to make this drinkable?
Finally, my first ever brew ages ago was a thrown together cyser. It was store bought apple juice with alot of honey and sugar in it. Its finally stopped fermenting, after around two months, and it does have a lovely sweet smell. Although it again, has a very alcaholic taste, and warms you for a while after you drink it, so again my OG was way to high.
Any idea on how to weaken this down, what to add as i bottle it?
Any help on these would be great, as ive run out of my first batch of fresh pressed cider! And i dont have all the stuff for a proper batch of real graff!
Also, in the graff i used a gold ale yeast, in the kit 5gal batch, i used the cider yeat sand nutrient that came with it, and i sadly used a champagne yeast in my cyser