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Old 10-09-2011, 04:08 AM   #1491
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Originally Posted by Clifton View Post
The sourness could also be from you apple juice if it has added Vitamin C (ascorbic acid).
Yeah, wow, that's something to think about.

My graff is chillin at 69 *wooohooo* degrees! Gonna bottle her on Monday - it'll be 12 days at that point.
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Old 10-14-2011, 06:33 AM   #1492
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Weeeellll, if my calculations are correct *S.G 1.074 and F.G. 1.010*, my Graffe came in at a hefty 8.4%!

...and boy does she taste good. Just bottled her tonight. Not too tart. :wiggles:

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Old 10-16-2011, 12:06 AM   #1493
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My Graff just got racked into secondary. I had added 10 lbs of sliced apples from a local orchard rather than AJ. As part of racking, I pureed the apples and strained/pressed off the juice. It is sitting at a gravity of 1016 right now and tastes really good. Lots of apple aroma. I think I'll probably let this ferment out for another week and *might* back sweeten if I feel like it before bottle conditioning.

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Old 10-16-2011, 12:23 AM   #1494
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Originally Posted by HIbrew View Post
My Graff just got racked into secondary. I had added 10 lbs of sliced apples from a local orchard rather than AJ. As part of racking, I pureed the apples and strained/pressed off the juice. It is sitting at a gravity of 1016 right now and tastes really good. Lots of apple aroma. I think I'll probably let this ferment out for another week and *might* back sweeten if I feel like it before bottle conditioning.
I was going to ask you about this when you posted last weekend... so how much wort did you have before adding the sliced apples? 1 gallon? Or did you substitute the 4 gallons of juice with 4 gallons of water?
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Old 10-16-2011, 10:26 PM   #1495
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May this thread never die... Just made my second batch of graff. Last year I made it with unpasteurized cider from a local orchard. I was expecting some sweetness in the end product, but it came out very dry. Still had some apple aroma, though, and despite it being drier than I thought it would be, it was very good. This year, I used 4 gallons of pasteurized cider from the store, and tossed in a tablespoon of cinnamon with five minutes left in the boil. We'll see how the 2011 vintage turns out!

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Old 10-17-2011, 05:55 PM   #1496
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What do you guys recommend as a normal serving temperature for Graff?

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Old 10-17-2011, 06:09 PM   #1497
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What do you guys recommend as a normal serving temperature for Graff?
Good question, I wonder what other folks prefer, too. I like it straight out of the fridge.
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Old 10-23-2011, 09:49 PM   #1498
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Portland Patrick,

I added the 10 lbs of apples directly to the wort recipe that BrandonO specifies. I adapted aa apple wine recipe from Jack Keller's wine site. I strained the liquor when I racked it and then put all of the solids in an food processor and then into an old towel I had previously boiled. Twisted the towel up like I was wringing out water and got about 1 gallon of juice to end up with about 3.5 gallons... Worked pretty good actually.

I ended up this weekend at 4 brix again, or about 1.016 s.g. Not enough complexity for my taste so I added a gallon of AJ from the local BJ's and I'm waiting it out... So far so good!

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Old 10-23-2011, 10:30 PM   #1499
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Quote:
Originally Posted by PortlandPatrick

Good question, I wonder what other folks prefer, too. I like it straight out of the fridge.
I don't like any of my stuff super cold, I keep my kegerator right around 45
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Old 10-23-2011, 10:36 PM   #1500
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This stuff is a real hit. I love it, and my BMC drinker friends love it too. I think my next batch will be with 120L instead of 60L just to see the difference.

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