sweetpoetatoe
Well-Known Member
i know it cant support he bitterness, but i have been thinking it oculd be good with a really nice hop nose that could complement the apple, i might try it on the next batch
you did the blowoff and split it?
if you put it in a little thing of water an wrap the shirt so its touchin in th wate a little, itll wick it an keep it wet too
How many Volumes of CO2 are you using for this? Or how much sugar?
Thanks.
I treated it like a weisbeir. I think it wound up being ~.25 lbs of sugar. I can look it up in my log when I get home.
I just bottled mine a couple weeks ago and used Coopers carb drops (1 per standard beer bottle). Cracked one open last weekend and they seem to be carbing nicely.
Started my second batch of this last week. I was thinking about racking off a gallon after fermentation was done and adding some spices to it. I was thinking cinnamon stick, allspice, nutmeg, and maybe a clove. Does anyone here have any experience with any of these spices in this Graff? If so, any advice would be greatly appreciated.
Ok, I have spent the past 3 days reading through just about every post in this Graff thread. I think it will be close to what I am looking for but have a question. Has anyone added in cinnamon & nutmeg for an apple pie flavor? I saw this asked a couple times but never any answers. Would I want to add the spices in at the boil or in the fermentation?
See my post above yours.
I wouldn't necessarily say I was going for "apple pie," but I'm sure it'll come out something like that. I put my spices into primary because it's a 1 gallon test batch, and I wanted the other 4 gallons to be the regular recipe.
Check out the thread I posted.
Thanks! I just checked that out. Thinking that this might be the weekend for me to do some experimenting
this seems like a drink that should made and drank quickly, it doesn't seem to age well. take it for what it's worth.
Thats odd. the last batch I made didn't seem to really start tasting good until like 2 months after bottling IMO
I have some 16oz bottles sitting around that are damned near a year old and they just taste like super dry, tart, acidic champagne made out of apple juice. I always used the best top notch cider I could get my hands on, and yes, it was pasteurized. The last batch I used the West Yorkshire, ( Timothy Taylor), yeast. Still wound up at 0.990. I'd love to try a bottle of this from someone who says it doesn't wind up all chalky, dry and tart though.
I am going to brew up my first batch of this tonight wish me luck I am following the recipe with the exception of the torrified wheat lbh was out of it
nice what yeast did you use?Just got my first batch of GRAFF into the carboy. Pretty relaxing brew day. Wanted to also brew a Punkin' Ale today, but don't have time.
I'm anxious to see how this turns out. My OG was 1.060.
UPDATE: 30 minutes after pitch, already bubbling!
Enter your email address to join: