rycov

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Xand

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So it would appear that I've struck by the accursed I-word, i.e. the bane of the newbie (and experienced brewer) and have cultured my very first infected batch.

I took a reading of my graff about 5 days after fermentation to find that it still had a little ways to go (it was at 1.03) but that it tasted great, if a little too sweet, as expected. Unfortunately, as I went to rack it to a secondary to free up a primary for a pale ale I made yesterday, I was shocked to find that it was surprisingly sour up front given that it was shaping up to be very tasty and entirely devoid of sourness not 3 days prior. I'm guessing my too-frequent dipping for samples must have somehow contaminated it

I'm going to keep aging it and see what happens, but I'm not holding out much hope. Has anyone ever had a sour tasting batch that came back to drinkability? I figure I may as well sit on it in case it turns into some funky sort of quasi-apple lambic type concoction..

Gnarboots123

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I cannot find torrified wheat and was wondering if it is crucial to the process. Please Respond!

Gnarboots123

Recipes 

Do i need to prime while bottling

DoctorWho

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The torrified wheat is used for head retention and doesn't affect the flavor of the cider. It can be omitted.

You need to prime before bottling if you want your cider to be carbonated. Use the standard amount of priming sugar/DME (usually 1oz per gallon.) Otherwise, bottle and drink it still.

Enjoy!

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Primary: Edwort's Apfelwein, Cinnamon Ginger Beer
Secondary: Dupont Cider, Strawberry Graff
Bottled: Edwort's Apfelwein, Brandon O's Graff, More Graff, Cherry Skeeter Pee, Spiced Graff, Ginger Beer, Strawberry Skeeter Pee, Blueberry Skeeter Pee
Up Next: Graham's English Cider

Xcorpia

Recipes 

I subbed the torrified wheat with 8 oz of flaked wheat.

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If I eat enough preservatives I can last forever.

CA-LT1

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I believe torrified wheat IS flaked wheat

rycov

Recipes 

from what i could find (quick google search) torrefied wheat is "popped" while flaked wheat is rolled. read that there was a slight flavor difference. but with this small amount it probably doesn't matter. we're just using it for head retention anyway.

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Fenderdaw

Recipes 

I've got three bombers left, so I decided to do a side-by-side with Hornsby's Draft Amber. No question, I can never go back. My only regret is that I used store brand apple juice instead of something tastier. You can taste the juice in the final product, so don't be cheap.

Still, in comparison the Hornsby's is like a syrupy wine cooler. My Graff is delicious.

ghstwolf

Recipes 

This thread is like torture right now. I've got a batch inspired by this recipe that is ready to bottle, and it's pretty good already.

My current test batch is a maple oatmeal "cider" (testing with juice since real cider isn't available w/o preservatives right now). The recipe needs a bit of work though. My grain bill was too high on the oatmeal (laugh at the noob using 60% oatmeal in a mini mash ), which made getting a good conversion a major chore. Even after that it had a murky look to it (is that normal with oatmeal? it was my first time using it). If oatmeal just sort of does that, it's still not a deal breaker to me unless cider really clears.

Other things aren't quite where I want them either. I didn't get as much of a maple note as I was hoping for (I'll prime a few bottles with syrup in hopes of increasing that). I'd also go for a bit more hoppiness. I used a 1/4oz of Cascade for 30 min and it didn't cut it for me on a 2 gallon batch. Then again, I might just be jumping the gun on this and these flavors will come out in conditioning.