would love to hear how this turns out as I have some extra flaked barley and was thinking of substituting that for the torrified wheat as well.
Read through the first 30 pages along with the last 5 and decided I will be trying this out here this weekend or the next. Just a couple questions I have since I will be bottling and kegging some.
1) For the individuals who are kegging, are you setting and forgetting it or quick carbing? Also, what seems to be the preferred level or carbonation for this drink?
2) Are bottle bombs with the Graff not an issue?
I am new to the cider world and dont want to blow anything up in the house (pretty sure I would be banished to the garage if this happened). Does this mean all the fermentation is done after 2 weeks and that is why it is safe to bottle? I take it this is considered a finished cider, not a sweet cider?
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.
hi there, haven't read thread but could you sub out some of the apple juice for concentrate+water to cut costs?
Has anyone tried this with a pre-spiced cider yet? How did it turn out? Did the flavors carry over well after primary?
Yea, figured I'd ask. The whole foods here sells an organic fresh pressed spiced cider and it tastes awesome, but I don't know how well the spices and whatnot would stand up to primary fermentation. I'll throw a cinnamon stick and some other stuff in secondary on my next batch and see how that turns out.
Anyone used liquid malt extract?
I also added an equivalent to 3/4 cup sugar from sucralose, and carbs for 3 volumes CO2.
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