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Old 03-05-2013, 06:23 PM   #2081
Ventucky805
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K brewing a version of this today.

8 oz 60l crystal
Steeped in 1 gal h2o
3 # amber dme (2/3 up front 1/3 late addition)
.5 oz mt rainier hops 6.1 alpha 30 mins (cheapest the lbhs had at $1.25/oz)
Pinch of Irish moss out of habit
4 gal Safeway apple juice
.5 oz mt rainier dry hop (to make up for extra dme and crappy juice)
Pectic enzyme (I'm not going to cool the wort so hopefully this prevents haze)
Nottingham yeast 1 pkg

I know it deviates from op's recipe but hopefully it still turns out good. When I make cider with this juice it winds up around 5% abv so I'm guessing it will end up around 7%. Don't have beer smith so I didn't crouch numbers, but my redneck instincts tell me that the extra malt and dry hop will leave it somewhat balanced still.
Cheers.
Ps thanks Brandon for giving me another excuse to make apple beverage. I'm getting antsy to try my spiced cyser 1 gal experiment batch thats about a month in primary and this provides a perfect distraction that will likely be drinkable way sooner.

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Old 03-05-2013, 06:39 PM   #2082
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Should be good. I did something similar to this, including the nottingham, only I added dark cherry extract and it's smelling fantastic. I haven't exactly tasted it, it's been aging in secondary for only a month, but nottingham will probably make an awesome cider/graff.

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Old 03-05-2013, 08:05 PM   #2083
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Yeah notty is my go to cider yeast (and ale yeast as of late due to my house being in to mid to low 50s for the last several months, had to pitch it in a heffe because the danstar Munich was too sleepy to make bubbles) my "house cider" is the cheapest juice I can find with notty. pretty smooth but a tad tart so I add about 2 oz fresh juice to a pint. Looking forward to not having to back sweeten every single glass. Yay for graff.

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Old 03-09-2013, 02:28 AM   #2084
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Went to the LHBS to get ingredients for this today, doing to brew things up tomorrow. Went with:

US-05
.5 lbs caramel 120
1 lb Munton's light DME
1 lb Munton's amber DME
0.5 oz Cascade 6.2% AA
1.0 oz Torrified wheat (need to find a use for the other 15 oz. since they only sell by the pound)
4 gallons apple juice (2 Mott's, 2 Whitehouse)
Yeast nutrient (just figured I should be safe and add some)

Can't wait to try this after all the rave reviews. I'll post back with results in due time.

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Old 03-09-2013, 03:03 AM   #2085
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after 3 batches I don't have it nailed down but here are some observations:

apple juice/cider varies wildly: quality in/quality out.
like a wine it may benefit from acid adjustment.
Malto-dextrin for some body.

if you want to get apple taste/nose:
1-1.5 cans of A.J.Concentrate to prime instead of sugar

I like this stuff, my better batch was the first with high grade unfiltered/AJ/Cider w/pectic enzyme.
the cheap aj batch was the worst.

for my next batches I intend to slow down the fermentation with cool temps
so as not to blow off all the apple aroma and try Red Star Cote des Blancs instead of the English ale yeast.

Good Luck!
RJ

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Old 03-11-2013, 03:33 PM   #2086
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I brewed the original recipe about 5 weeks ago using Costco apple juice. It sat in primary for 4 weeks before I bottled. It has been bottle conditioning for just 1 week, but I used one to cook some pulled pork this past weekend. I had to taste it and it has nice apple aroma and flavor and it is crystal clear, but it is tart.

Does this sweeten up at all as I let in condition? The way it is now, I don't like it, too tart.

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Old 03-11-2013, 07:37 PM   #2087
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@rjd .... I've made cider with Cote du Blanc yeast and it finished off very dry due to the high attenuation (I think) of a wine yeast. .998 if I remember correctly. It was not apple-ly at all and drank more like a wine. Oh.....and be ready for atomic Rhino Farts from outer space!

I'm curious to see how it would turn out with the added (un)fermentables from the Graff recipe.

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Old 03-12-2013, 01:12 PM   #2088
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After posting here and reading through the thread some....I've decided to brew batch #3. Some friends who are more schooled than me in brewing suggested I try a darker grain and some darker malt for more complexity and body.

Here is my Recipe:
- 12 oz 120l Crystal Grain
- 1.5oz Torrified Wheat
- Steeped in 1.25 gal water
- 1lb Dark DME
- 1lb Amber DME
- .5 oz Cascade pellet hops, 3.2% alpha @30 mins
- 4 gallons Mott's Apple Juice
- US-05 yeast, pitched dry over cooled wort @67 degrees

Gravity was 1.060, right on the money. Initial color is much darker than my previous two batches, it looks more like beer.

- I plan to prime with one container of frozen, thawed apple juice concentrate to try and get some apple flavor back in.

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Old 03-12-2013, 03:14 PM   #2089
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Update:

I bottled my first batch of this at the end of July 2012. It'd been a couple of months since I'd had one, so I decided to crack a bomber open yesterday. IMHO, it's tasting the best it's ever tasted right now. I still have 6-bombers and 2-12-oz. bottles left. It has completely cleared up, and the carbonation is holding up well.

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Old 03-13-2013, 06:33 AM   #2090
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Okay, I keep a house cider on tap at all times and the best advise I can give (if you keg) is use the standard recipe and then vary the final product by adding your favorite fruit flavor. I usually do this by adding a gallon of pomagranite/cherry/blueberry or your fav.....right at kegging. This means using about a gallon less apple juice up front to make about 4 gallons cider, so the additional juice at kegging is strictly for backsweetening/flavor. Usually ends up about 6%Abv and very drinkable! This recipe is almost bullet proof, turns out however you adjust. Current batch is a Pom/Blueberry mix by Tropicana....Awesome!

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