Graff (Malty, slightly hopped cider) - Page 49

bhatchable · 11-10-2009, 11:15 PM

Quote:

Originally Posted by titobandito

I used fresh pressed juice, no preservatives and unpasteurized. Most of the orchards around where I live have a homebrewer's discount. I used half a tablet of campden per gallon of juice, so 2 tablets total, to kill off the wild yeast and bacteria. A lot of people are using fresh pressed juice in their graff. My batch gave off lots of sulphur (rhino farts) and I'm still waiting for the sulphur taste to totally dissipate. I wonder if the processed store juice wouldn't make such a stink.

I used treetop brand apple cider for my graff and it completely reaks of sulphur as well. my brew corner smelled like an apple orchard yesterday, but today it is all fart. any ideas

WIP · 11-10-2009, 11:17 PM

Yeast Nutrient will get rid of the sulphur smell.

bhatchable · 11-10-2009, 11:19 PM

thanks. on it now

hassafort · 11-12-2009, 12:48 AM

hey brandon what's the story behind the name......GRAFF?

HalfPint · 11-12-2009, 03:10 AM

Quote:

Originally Posted by bhatchable

I used treetop brand apple cider for my graff and it completely reaks of sulphur as well. my brew corner smelled like an apple orchard yesterday, but today it is all fart. any ideas

The "rhino farts" come from the liquid that the yeast are fermenting. The Apple juice doesn't have the right nutrients like a full out beer would have. Therefore, they produce that sulfur smelling stuff.

**Shooter** · 11-12-2009, 03:20 AM

Quote:

Originally Posted by hassafort

hey brandon what's the story behind the name......GRAFF?

It's the apple beer from the Dark Tower series of books.

**flagman** · 11-13-2009, 01:38 PM

I just brewed five gallons of this a week ago and decided to pull a hydrometer reading. I hate to waste the sample so I tried it. I hope it gets better with age. I did a wheat beer that got an infection once and it tastes just like this. Here's to three more weeks in the fermentor

Lunarpancake · 11-13-2009, 01:59 PM

Quote:

Originally Posted by flagman

I just brewed five gallons of this a week ago and decided to pull a hydrometer reading. I hate to waste the sample so I tried it. I hope it gets better with age. I did a wheat beer that got an infection once and it tastes just like this. Here's to three more weeks in the fermentor

mine tastes pretty terrible after a week and a day in the primary too. I was told by someone the other day that after 8 weeks of aging his batch was AMAZING. Unfortunately he drank his last bottle at that 8 week mark.

Currently my graff is very bitter with a slight sour apple taste at the finish. If I cool the sample down with some ice cubes the flavors blend a little bit better but its still not tasty. I plan on aging it for at least 3 weeks once the fermentation is finished. I'm at about 1.02 SG @ 74*F and the airlock has slowed considerably. Hopefully I can rack and keg and let it age sometime this weekend.

Recluse · 11-13-2009, 02:06 PM

My Graff tasted really good at bottling time (4 weeks in Primary). Very apple-y and good. I have been tasting a bottle a week after priming and bottling, and so far from week 1-5 it tastes a little too malty and less apple-y for my tastes. Also didn't seem to carb up as much as I had hoped..maybe because basement temps dropped quickly after bottling.

Hilbert · 11-13-2009, 03:19 PM

I saw someone asked this already but it didnt really get answered other than to say dry yeast is cheap why bother.

Has anyone washed the yeast from this and reused? My thought would be that you would have better more vialble yeast if you washed and reused. It's not a financial question but more of a quality question.

Has anyone had an experiences with reusing this yeast.