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Old 08-11-2011, 05:59 PM   #1391
onipar
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Originally Posted by BootsyFlanootsy View Post
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.
How many batches have you made, and what other yeast have you used?

I've only just made my first batch, and it isn't even bottled yet (so i can't comment on how well it ages), but I will say I used US-05 yeast and my main batch finished at 1.006, while my 1 gallon test batch finished at 1.002. Not quite as dry as yours.

Only time will tell how it comes out for me, but I am disappointed to hear it may not age well, because I don't think we will be drinking this all that fast.
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Old 08-11-2011, 10:57 PM   #1392
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mabye they aged past their prime? I've found my bottles made with cheap juice, crystal 120, and nottingham or S-04 or 05 yeast to age quite gracefully, and peak around 4 months, but anytime after theyre carbonated theyve been perfect.
I wouldnt lose hope, i burned through my first batch and had to save and hide bottles to prevent anyone(including myself) from cutting its aging short
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Old 08-12-2011, 02:19 PM   #1393
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I just cracked open a bottle yesterday after it hit the 4 week mark of bottle conditioning and I do have to say it has gotten a bit better than the bottle I cracked open after week one. I noticed it had just a tad bit more initial apple taste than the first bottle, but the back end still has a dry, watery, unpleasing, spicy hop bite. I'm hoping another month or two will round this out, but what I can say is that they are already better than the Edwort's Apfelwein I bottled 2 months prior (think I'm gonna wait a year on those).

I used Mott's for both recipes, wondering if that could be the cause of the excessive dryness of both.

Here's the label I came up with as well. Cheers!
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Old 08-12-2011, 02:52 PM   #1394
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Whoa, cool label!
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Old 08-12-2011, 10:02 PM   #1395
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i still like the clint eastwood label
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Old 08-13-2011, 09:47 PM   #1396
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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
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Old 08-13-2011, 10:23 PM   #1397
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Originally Posted by angrymeat View Post
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
Good luck! It's a nice, easy brew day. I usually brew with my brother and this one I did alone, and it was a piece of cake. We're bottling it tomorrow.
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Old 08-14-2011, 03:39 PM   #1398
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I have seen people post about making spice teas for this but I haven't seen them post about how they turned out I was thinking of doing the same for a nice fall graff but would like to see some feedback on how it worked for everyone.
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Old 08-14-2011, 04:54 PM   #1399
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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!
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Old 08-15-2011, 06:21 AM   #1400
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Quote:
Originally Posted by KCBigDog View Post
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!
nice what yeast did you use?
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