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Old 04-10-2009, 12:44 AM   #1
Brandon O
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If you have seen my posts here in the cider forum you know the recipe I keep saying is just awesome.

here is a pic.


 
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Old 04-10-2009, 01:29 AM   #2
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and the recipe for those who havent?
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Old 04-10-2009, 06:38 AM   #3
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You talking about your apfelwine with the grains?

 
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Old 04-10-2009, 04:44 PM   #4
Brandon O
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Quote:
Originally Posted by JarrodH View Post
You talking about your apfelwine with the grains?
Well it's definately not apfelwein. I prefer cider to apfelwein.

Here is the recipe. Use 4 gallons apple juice. I use fresh pressed.

.5 lbs crystal 60L and 1oz torrified wheat steeped for 30 minutes at 155 in .75 gallons of water. Sparge grain sack with .25 gallons of 170 water.

Add 1lb amber DME and 1lb Light DME and boil with a half oz of your favorite hops for 15-30 mins depending on how many IBUs you like.

Ferment at 64-68 degrees with safale-04, Nottingham, or safale-05.

This recipe can be found in the cider section. The name of the recipe is GRAFF.

Just a note, if you use cheap juice it will have a lot of sourness and tart for the first month after fermentation then mellow out. Fresh pressed doesn't take near as long to mellow out, like 2-3 weeks from start of fermentation.

Reason: link to recipe section.

 
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Old 04-10-2009, 04:47 PM   #5
eschatz
 
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What's the fruit content?

EDIT: thanks for correcting brandon.
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Old 04-10-2009, 06:31 PM   #6
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I can see adding malt (I don't, but I understand the reasoning) but once you start adding hops, it is no longer cider IMHO. Could be pretty good beer-like-substance though.
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Old 04-10-2009, 08:40 PM   #7
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I think your cider looks really good Brandon, I'm going to try it as soon as I can find a mini fridge suitable for fermentation. Final ABV?
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Old 04-10-2009, 08:48 PM   #8
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what was that black cider you where talking about
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Old 04-10-2009, 11:04 PM   #9
Brandon O
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Quote:
Originally Posted by Freezeblade View Post
I can see adding malt (I don't, but I understand the reasoning) but once you start adding hops, it is no longer cider IMHO. Could be pretty good beer-like-substance though.

I have made this recipe with out hops many many times. I just recently started using them because it balances the bit of tart when it is young and helps for cider you want to age.

There is no way you are going to taste the hops in this malty of a beverage. Preservation for aging and balancing characteristics is what they are for. Beer-like-substance is so far off from reality, cider hits the nail on the head.

It's a cider because it tastes like a cider, looks like a cider, drinks like a cider, smells like a cider. All the technical classifying in the world isn't going to change that.


 
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Old 04-10-2009, 11:05 PM   #10
Brandon O
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Quote:
Originally Posted by eschatz View Post
What's the fruit content?
forgot to post 4 gallons of apple juice. fixed it though

 
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