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agentEhrman · 06-28-2012, 11:42 PM

Is this supposed to taste sour at ten days and 1.006??? I think mine may have gotten infected when it blew the airlock clean off the carboy.. I didn't get to it for like 8 hours and it must have been enough...

Clifton · 06-29-2012, 12:43 AM

Did your apple juice have added vitamin C?

agentEhrman · 06-29-2012, 10:14 PM

Nope, 100% juice.. :/

Clifton · 06-29-2012, 10:19 PM

The tartness should mellow with time. 10 days is a little too early for the sour to have come from a contamination (in my opinion). Is this your first batch of Graff?

agentEhrman · 06-30-2012, 03:22 AM

Quote:

Originally Posted by Clifton

The tartness should mellow with time. 10 days is a little too early for the sour to have come from a contamination (in my opinion). Is this your first batch of Graff?

It is, ... I'm obviously worried about the situation with the airlock and open ferment.. I racked to secondary and lowered the temp a few degrees, but it was really sour.

BTW, thanks Clifton. I will try it again in another 10 days and report back..

**timmah84** · 07-06-2012, 01:47 AM

Just brewed this up tonight following the OP's recipe. Can't wait! It'll be one of my first kegged beer--er cider (and first cider in general.)

agentEhrman · 07-06-2012, 03:50 AM

Quote:

Originally Posted by agentEhrman

BTW, thanks Clifton. I will try it again in another 10 days and report back..

It's already tasting much better. I think it's going to be tasty, even with the open ferment

bk0 · 07-06-2012, 10:00 AM

Well my recipe turned out like underhopped beer with a little bit of tart aftertaste. 2 gal of juice doesn't seem to be enough when you have a decent grain bill too.

Clifton · 07-06-2012, 05:00 PM

agentEhrman, Good to hear.

bk0, give it some time. I bet the tart will mellow and the apple will come through.

Clifton · 07-06-2012, 05:03 PM

Quote:

Originally Posted by bk0

I just did this last night:

9.5 lbs marris otter
2 lbs crystal 80L
1 lb crystal 120L
Mashed at about 155 degs for an hour

1oz hallertau (4.4% AA) @ 60 min

Added 5 cans apple juice concentrate after wort was cooled (equal to about 2 gallons of juice).

Water to 5 gallons.

OG was at least 1.065 (maybe higher because I didn't go all out trying to mix the juice in).

Bubbling away this morning with US-05.

5 cans should be about 1.875 gallons of juice. With 3 pounds of crystal malt and Marris Otter you've got a pretty malty and sweet finishing grain bill. What was your FG?

EDIT: I just saw that you brewed this three days ago. Give it some time. It will change for the better.