Cazamodo
Well-Known Member
Well firstly i have one gallon of newbie graff, i say newbie, as the OG was way too high, and i made a massive mistake of thinking DME was dark malt extract, not dry malt extract 
Its now fermented and outside in the cold at 1.005ish, but its way strong, it tastes of alcahol a tad too much, and warms you all the way down, but apart from that its not too bad of a taste. Oh also i carbed it in a plastic demijon by using priming sugar and sealing it before i put it outside so its nice and carbed now.
My question is, what would be best to add to this when bottling, just normal apple juice? If i add apple juice to taste, then find the right ration of graff/juice when i bottle hopefully that will be ok right?
Also even though ive cold crashed, as there may be yeast left and i dont want bottle bombs, if i were to cap and put my sealed bottles on a hot wash in the dishwasher, would i be right in thinking this will heat pasturise my cider, and the yeast will be dead? will this alter the taste in any way?
My second question is about a cider kit i used. I brewed a 5 gal batch of cider form the concentrate that came with the kit. I used half white sugar, and half molasses, and again moved it outside when the FG was around 1.005. When i tasted it at this stage, it had a strong sulpher (rotten eggish kinda smell?) and tasted very strange, not very pleasent and yeasty.
Its sat in the cold outside for around 4 days now still in the primary fermentation barrel, any suggestions on how to make this drinkable?
Finally, my first ever brew ages ago was a thrown together cyser. It was store bought apple juice with alot of honey and sugar in it. Its finally stopped fermenting, after around two months, and it does have a lovely sweet smell. Although it again, has a very alcaholic taste, and warms you for a while after you drink it, so again my OG was way to high.
Any idea on how to weaken this down, what to add as i bottle it?
Any help on these would be great, as ive run out of my first batch of fresh pressed cider! And i dont have all the stuff for a proper batch of real graff!
Also, in the graff i used a gold ale yeast, in the kit 5gal batch, i used the cider yeat sand nutrient that came with it, and i sadly used a champagne yeast in my cyser
Thanks again!
Its now fermented and outside in the cold at 1.005ish, but its way strong, it tastes of alcahol a tad too much, and warms you all the way down, but apart from that its not too bad of a taste. Oh also i carbed it in a plastic demijon by using priming sugar and sealing it before i put it outside so its nice and carbed now.
My question is, what would be best to add to this when bottling, just normal apple juice? If i add apple juice to taste, then find the right ration of graff/juice when i bottle hopefully that will be ok right?
Also even though ive cold crashed, as there may be yeast left and i dont want bottle bombs, if i were to cap and put my sealed bottles on a hot wash in the dishwasher, would i be right in thinking this will heat pasturise my cider, and the yeast will be dead? will this alter the taste in any way?
My second question is about a cider kit i used. I brewed a 5 gal batch of cider form the concentrate that came with the kit. I used half white sugar, and half molasses, and again moved it outside when the FG was around 1.005. When i tasted it at this stage, it had a strong sulpher (rotten eggish kinda smell?) and tasted very strange, not very pleasent and yeasty.
Its sat in the cold outside for around 4 days now still in the primary fermentation barrel, any suggestions on how to make this drinkable?
Finally, my first ever brew ages ago was a thrown together cyser. It was store bought apple juice with alot of honey and sugar in it. Its finally stopped fermenting, after around two months, and it does have a lovely sweet smell. Although it again, has a very alcaholic taste, and warms you for a while after you drink it, so again my OG was way to high.
Any idea on how to weaken this down, what to add as i bottle it?
Any help on these would be great, as ive run out of my first batch of fresh pressed cider! And i dont have all the stuff for a proper batch of real graff!
Also, in the graff i used a gold ale yeast, in the kit 5gal batch, i used the cider yeat sand nutrient that came with it, and i sadly used a champagne yeast in my cyser
Thanks again!
