How long does it normally take to carbonate? Just curious, as I plan to leave it for a few weeks if not another month. also would storing it within a cold area effect how long it takes?
Took mine a long time to carb..maybe 3 weeks to 1 month at basement temps...but now it is REALLY heavily carbonated with a nice foamy head. I think I used 1 oz (by WEIGHT) of Dextrose per gallon of Graff.
Thanks for the recipe! I've been working on brewing a drink for my wife, who wants something that tastes like Strongbow. I have not been entirely successful with juice+yeast recipes. I gave this batch a little Belgian twist (recipe below):
2.5 gallon batch
0.3 lb. crystal 60
1 oz. torrified wheat
1.25 lb. LME
1/2 oz. Tettnanger (3.2% AA)
2 gallons apple cider
Yeast cultured from a bottle of Chimay Red
I'll post on here in about 5 weeks with tasting notes.
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"Das Wort hat, ... als ich Wittenbergisch Bier mit meinem Philipp und Amsdorf getrunken hab, also viel getan..." - Martin Luther
On Deck: Belgian Single, All-Brett Beer Fermenting: Vespers Abbey Dubbel In Bottles: Strawberry Blonde, Summer Ale, Johann Gerhard's Butterscotch Porter, Terce Abbey Tripel, Compline Abbey Quad, Dragon's Tail Barleywine, Boyne Mead
12-01-09 was brew day on this one. Today I had 4 bottles left (2 months 2 days later).
After drinking half a bottle, I had to post, this gets so much better with age. I now have apple smell, perfect sweet on top of tongue, with sour on sides of tongue. After taste reminds me of the old Jolly Rancher Green Apple hard candy.
This is a refreshingly fruity very enjoyable drink. I had to give some away as I was literally losing time, whenever I drank too much of it in one sitting.
I attribute it to the fact that it goes down like a beer, screws with your brain like a wine! My SWMBO is so forgiving.
I sure am glad I had these four bottles left. Will definitely do a batch and sit on them for 2 months before cracking the first one.
Thanks Brandon O.
Oh man,
Mine's been carbing for 2 1/2 weeks in bottles and I opened one today. So good, so appley and fruity. Tart but very nice. Just the right amount of bitter - this is not going to last long. It's also relatively high alcohol - I think close to 7.5%
+1 Thanks Brandon O.
__________________ Sirius Cider
"There are more old drunkards than old doctors." — Benjamin Franklin
Thanks for the recipe! I've been working on brewing a drink for my wife, who wants something that tastes like Strongbow. I have not been entirely successful with juice+yeast recipes. I gave this batch a little Belgian twist (recipe below):
2.5 gallon batch
0.3 lb. crystal 60
1 oz. torrified wheat
1.25 lb. LME
1/2 oz. Tettnanger (3.2% AA)
2 gallons apple cider
Yeast cultured from a bottle of Chimay Red
I'll post on here in about 5 weeks with tasting notes.
Continuing the belgian twist, bet it would've tasted fantastic with Special B instead of C60
Thanks Brandon O, made my first batch a month or so ago and followed the recipe exactly. The first week after it carbonated in the keg I wasn't sure about it but now after a few weeks it is tasting really good. Crisp, tart and very drinkable. Finished at 1.009. Thanks again.
Well, my batch of Graff is starting to come into its own. About half of it has been drunk or given away, but what's left took a solid 4 or 5 weeks in the bottle to go from dry like champagne to a little sweet and tart. I have half a case that I am going to age for another month or two and try it then.
Next time I want to try a yeast that will quick fermenting earlier and leave more sugar behind - though I don't know how that'll go with bottle carbing...
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Primary: None
Secondary: None
Kegged: Jack the Ripper London Ale Redux, Blue Moon Clone
Bottled: Must-Go APA, Mint Chocolate Stout
All gone: Jack the Ripper London Ale, Silver Dollar Cream Ale, Graff, Strawberry Wheat, "777" Rye IPA, Pomegranate Pilsner, Deer Camp Ice American Ale (19% ABV), Cream of Three Crops Ale, Pumpkin Spice Ale
Up Next: Something like Aprihop and/or Magic Hat #9
I like my Graff but it is still pretty flat with no head. I primed with 1cup dextrose. It has been a month at around 68*. I used Nottingham yeast, is that why it is taking so long?
I used Nottingham too and it took quite awhile to carb, but I think it was fairly well carbonated in 4 weeks. It did get progressively MORE carbonated by 8 weeks. After 4 it was fizzy but the head disappeared very quickly. After 8 weeks and beyond it had a nice head, though it wasn't really creamy. I used CaraPils instead of Torrified Wheat, though. If you drink it just under room temperature (actually 68 is probably perfect) it had much better head retention than when ice cold.
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