Thanks for the replies. I will probably start with the originally recipe and see how dry and tart it is. I want to try and keep the apple flavor the first time around, so I will probably skip the extra dme.
Originally Posted by gelatin
Bottle bombs are just as much an issue with Graff as with any bottle conditioned cider or beer. Priming sugar will restart fermentation and produce the CO2 that carbonates the Graff. Only if you want to drink it flat though and skip the priming sugar do you not need to worry about bottle pressure. Some people over-prime the Graff and then pasteurize it to get residual sweetness - once the beer is pasteurized, it will not produce any more CO2.
So maybe double the amount of priming sugar and then pasteurize once the bottles are carbed to the levels of my liking? I saw 7/8 of a cup recommended as the amount of priming sugar, so basically just go up from there and understand that I need to pasteurize the bottles.
Anyone else with comments on kegging and carbonation?