cosmodrone
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- Aug 7, 2013
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Ever since a lot of my friends have jumped onto the gluten-free train I've been thinking about a recipe idea for a hopped cider that is more beer-like.
My general idea is to make 2.5 gallons of dry cider, hopefully around 12% ABV and then to make 2.5 gallons of what I am calling a 'hop tea' that I'll add to the cider to bring it to 5 gallons of hoppy cider at 6% ABV.
A quick recipe search has shown me this similar to a graff (Which I'd never heard of before) but without the malt extracts etc. I'd like to have a thicker mouthfeel than normal hard cider and so my questions are:
1) What yeast should I use? With the ciders I've made before at 12% I've used dry wine yeast. Would a beer yeast be better for this?
2) Is the hop tea the way to go? What can I add to thicken the body? Maltodextrin? Raisons?
My general idea is to make 2.5 gallons of dry cider, hopefully around 12% ABV and then to make 2.5 gallons of what I am calling a 'hop tea' that I'll add to the cider to bring it to 5 gallons of hoppy cider at 6% ABV.
A quick recipe search has shown me this similar to a graff (Which I'd never heard of before) but without the malt extracts etc. I'd like to have a thicker mouthfeel than normal hard cider and so my questions are:
1) What yeast should I use? With the ciders I've made before at 12% I've used dry wine yeast. Would a beer yeast be better for this?
2) Is the hop tea the way to go? What can I add to thicken the body? Maltodextrin? Raisons?