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Old 12-13-2010, 04:24 PM   #1091
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Quote:
Originally Posted by CidahMastah View Post
Did you make the batch previously with a store bought apple juice/cider (I used crystal 60-70L with musslemans apple cider)? I am wondering how different the flavor profile is with fresh cider vs. apple juice. My assumption is that is is much better, but I didn't want to dedicate 4 gallons of my fresh pressed cider to it until I tried the recipe once.

My first batch is almost 3 weeks old from start. Going to carb it for 2-3 weeks and try it then. Looking forward to giving it a go soon!
yes, my first batch followed the original recipe in this thread pretty closely, and I used cheapo apple juice from a megastore. turned out great, lots of compliments on it so far. from the sample I took before bottling, this second one does seem to be a bit more "robust" flavor-wise, and it is definitely a few shades darker. I'll let you know when I crack the first bottle in a few weeks.
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Old 12-13-2010, 05:19 PM   #1092
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Awesome - please do! I have ~15 gallons of cider left in my freezer. The stuff is like er... "brown gold"? haha

I imagine that the aroma should be vastly improved, and overall flavor may have more body as well. Here is to hoping

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Old 12-13-2010, 05:25 PM   #1093
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Originally Posted by Powers View Post
yeah, this was a little backwards and i will definitely do the recipe with all ale yeast next time. in the meantime, this frigid weather has my beer fermenting at close to 60 degrees under the stairs in the basement with nottingham ale yeast...thankfully i used a strain resilient to cold temps!
Be sure to let us know how it turns out.

Actually, I might try to do something similar to this if you have good results. I have a ton of cider that should be fermented dry soon. Would be cool if I could use the cider with this recipe and have a good turn out, I bet I could. If I used the aged dry cider at 3-4 months, and then add in the beer components, that would be a tremendous way to get another use out of my cider cache (not to mention a great way to use any lack luster ciders). I am thinking you would just want to bulk condition a bit longer.

Even if I only ever liked cider, the waiting would have made a beer drinker out of me. Luckily, I am an equal opportunity drinker.
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Old 12-13-2010, 07:15 PM   #1094
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I followed the original recipe first - 2 weeks in primary, store bought apple juice.

Next time I made it with fresh pressed cidar and went 4 weeks in primary.

Smelled much better when kegging it and was clear as a bell. Can't wait till its done carbing to taste it. Alot more expensive to make tho. The fresh pressed cidar was $6 a gallon. More than twice what cheapo apple juice from the store is.

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Old 12-14-2010, 12:23 AM   #1095
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I have just spent 3 hours !!! reading every post in this thread, and have decided that on Christmas afternoon I am gonna brew up a batch of this and pitch onto a cake of S-04 that I will be racking off of on that day..... if I can wait that long.

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Old 12-14-2010, 12:19 PM   #1096
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God bless you Hannable - I did the same.... I should have just resolved to try it after the first page ha!

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Old 12-16-2010, 02:17 AM   #1097
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Three posts in a row....of HBTers who've read the entire thread.

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Old 12-16-2010, 02:33 AM   #1098
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Quote:
Originally Posted by ChshreCat View Post
Am I crazy, a genius or a crazy genius...

I got to thinking about graff and graff-like beverages and thought a great way to make it would be to make a batch of beer, and when you rack out of the primary, just leave a gallon or so behind with the yeast cake, and then top the fermenter up with apple juice or cider!

You could make a APA based graff and a stout based graff or whatever, depending on what type of beer you used as the base.

Waddya think?
Quote:
Originally Posted by Brandon O View Post
I'm doing this, that is a great idea. Amarillo pale ale with a gallon left behind then top off with AJ. Genius.
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Originally Posted by beeton View Post
I brewed a 6 gal. batch of Double Oatmeal Stout.
After racking from the fermenter to a keg there was 1 gal.
remaining on the yeast cake. I vigorously poured 4 gal of apple juice
into fermenter and left 3 weeks.
OG 1.044 FG 1.010
Yummy.
Did Chshre or Brandon actually do this and how did yours turn out Beeton?

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No But I do have 1 bottle I'm gonna age for a year.
How was it after a year?
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Old 12-16-2010, 02:35 AM   #1099
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Also there were a few guys that mentioned Honey malt? What's the verdict? Did it provide the balance for the tart? Thanks.

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Old 12-16-2010, 03:40 AM   #1100
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I haven't had a chance to try it out, no.

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