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**Picobrew** · 05-27-2009, 08:57 PM

So I put in a little bit more juice than I should have and my glass carboy (5g) was VERY full. I knew this was super risky since we aren't using Montrachet, so I hooked up a blowoff, even though I had foam control drops in there.

Good bloody thing!!

Here are pics of the blowoff jug after round 1 of blowoff, and of my very full carboy.

**Brandon O** · 05-28-2009, 02:57 PM

Quote:

Originally Posted by Coastarine

Dude...you wrote this recipe.

haha, sorry. I was tanked i'm sure.

Nice pics by the way.

bobjohnson77 · 05-29-2009, 01:24 PM

I made this last night and pitched it about 11:00 no real bubbles yet is that normal for safale-04? first time I have used it. Ihave a blowoff rigged up too just in case...I am using a 6 gallon carboy as well. I followed the recipe to the letter and used Tettanang(sp?) for the hops.

Limited Visibility · 05-29-2009, 05:37 PM

I think this will be my next cider! Come on pay day

**Brandon O** · 05-29-2009, 05:40 PM

Quote:

Originally Posted by bobjohnson77

I made this last night and pitched it about 11:00 no real bubbles yet is that normal for safale-04? first time I have used it. Ihave a blowoff rigged up too just in case...I am using a 6 gallon carboy as well. I followed the recipe to the letter and used Tettanang(sp?) for the hops.

you will see some thick krausen tonight I am sure. I use nottingham and s-05 frequently, so s-04 is pretty similar and I'd say you are right on track.

Keep the reviews coming! This is the best stuff people have never tried!

bobjohnson77 · 05-29-2009, 07:13 PM

Bubbling away quite nicely! can't wait till it's done

fidjit · 05-30-2009, 01:56 AM

Can't wait to try this. I have about 9 gravenstein apple trees and we just thinned them out. I hope to press some juice and try this recipe this summer. Has anyone had luck with fresh pressed juice? Did you filter or pectic enzymes?

johnyrrr · 05-30-2009, 08:23 PM

I just made the recipie
with 1 lbs cascade 60lbs steeped in applejuice at 165-170 for 40 min.
nottingham yeast
1.75 lbs Muntons light hopped LME
5 gallons motts. I put it in a 6gal carboy so when it calms down I am going to top off the carboy with an additional gallon of motts apple juice I think so I have a full 6 gal.

Only time will tell.

Oh and I was drinking original applewien while making this graFF SO that should enhance the flavors. I didnt take a hydro reading, what do you guys think it will finish at???

Freezeblade · 05-30-2009, 08:27 PM

Quote:

Originally Posted by johnyrrr

I just made the recipie
with 1 lbs cascade 60lbs steeped in applejuice at 165-170 for 40 min.
nottingham yeast
1.75 lbs Muntons light hopped LME
5 gallons motts. I put it in a 6gal carboy so when it calms down I am going to top off the carboy with an additional gallon of motts apple juice I think so I have a full 6 gal.

Only time will tell.

Oh and I was drinking original applewien while making this graFF SO that should enhance the flavors. I didnt take a hydro reading, what do you guys think it will finish at???

Well, I think that you meant "oz" not "lbs"
Did you brew this from the couch on your porch?

**Brandon O** · 05-31-2009, 02:38 AM

Quote:

Originally Posted by johnyrrr

I just made the recipie
with 1 lbs cascade 60lbs steeped in applejuice at 165-170 for 40 min.
nottingham yeast
1.75 lbs Muntons light hopped LME
5 gallons motts. I put it in a 6gal carboy so when it calms down I am going to top off the carboy with an additional gallon of motts apple juice I think so I have a full 6 gal.

Only time will tell.

Oh and I was drinking original applewien while making this graFF SO that should enhance the flavors. I didnt take a hydro reading, what do you guys think it will finish at???

I think your brew is gonna taste very bitter and hoppy which may be out of place with all the apple flavor.
first off, 1oz of hops is too much. The hops are only meant to provide a very light counter to the slight tart flavor. Then adding hopped DME on top of it? Try brewing it with out any hops next time. It's really good with out hops too.