Graff (Malty, slightly hopped cider) - Page 181 - Home Brew Forums

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Old 10-12-2012, 04:43 AM   #1801
OcularTrauma
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Apr 2012
Monterey, CA
Posts: 36

12 days in primary and this is looking like its almost done, but its nowhere near clear. How long does this stuff usually take to clear out? I've been spoiled by the whirlfloc in my AG batches

 
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Old 10-13-2012, 08:21 PM   #1802
mrmedic
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Oct 2011
The dark side of the moon., CA
Posts: 21


Okay I have been reading for weeks now and decided to give this a try. Everything for the most part is per recipe but I used 2lbs Amber DME and 2oz of the wheat. Also before the boil I decided to simmer, .25gal water added one cinnamon stick, 1/4tsp cloves, all spice and fresh ground nutmeg, 1/4 cup light brown sugar and 1/4 cup buckwheat honey. Once this was done I did everything per recipe. I cooled the wort with my chiller and topped it off with fresh pressed cider from an orchard in San Bernardino CA. I used Nottingham yeast that was re hydrated and shook the hell out of the carboy. I have it in my mini fridge set @ 62-65 degrees and its bubbling like crazy. My OG reading was 1.60 i cant wait to taste this, every time i open my mini fridge its an amazing apple aroma! Oh my hops used were Kent Goldings.

 
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Old 10-15-2012, 03:57 AM   #1803
theshoe82
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May 2010
Norwood, Massachusetts
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After 3 weeks in the primary I secondaried the Graff, but it's still very cloudy. I will keep any eye on it and let you know when it clears, hopefully soon!

FWIW, I cooled my wort to 80 before adding it to the juice in the primary. I didn't use pectic enzyme though but I did use Irish moss in the boil. Hoping it clears as I want to bottle and carbonate to have it ready for thanksgiving.
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Old 10-15-2012, 03:30 PM   #1804
OcularTrauma
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Apr 2012
Monterey, CA
Posts: 36

Yeah, I had the cider in the fridge before I added it to the carboy and I put my brewpot in a cold water bath in the sink until it was down to about 120F~140F-ish. No whirlfloc or irish moss, but I did use some pectic enzyme. I did move my graff to a slightly warmer closet (62F up to 68F) and the 1056 got active again, so no hope of it settling for at least another couple of days/weeks. Guess I'll just wait some more!

 
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Old 10-15-2012, 11:47 PM   #1805
scorpionc53
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Aug 2012
Union Pier, Michigan
Posts: 52

OK, I've sifted through sections of this 181 page forum and came up with a few questions that don't seem to be answered clearly for me yet. Here they are. Simple short answers work!
1. Do I prime the bottles and if so, how much and what kinda sugar works best?
2. Do I use something like Mott's apple juice or a store bought apple cider like you'd find at walmart? Not necessarily the imitation cider, but the actual apple cider you find in the deli section?

Can't wait to brew this up!!!!!!!

 
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Old 10-16-2012, 11:46 AM   #1806
Strongbad52
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Aug 2010
Georgia
Posts: 128
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Just made this with the leftover wort from a pumpkin ale. The ale was modeled after a Southern Tier Pumpking and I used fresh pressed cider from a local orchard. Can't wait to see how it turns out since it's the first time in 4 batches that I haven't used Motts

 
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Old 10-16-2012, 01:07 PM   #1807
29thfloor
 
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Feb 2011
Pt. Pleasant, PA
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Quote:
Originally Posted by scorpionc53 View Post
OK, I've sifted through sections of this 181 page forum and came up with a few questions that don't seem to be answered clearly for me yet. Here they are. Simple short answers work!
1. Do I prime the bottles and if so, how much and what kinda sugar works best?
2. Do I use something like Mott's apple juice or a store bought apple cider like you'd find at walmart? Not necessarily the imitation cider, but the actual apple cider you find in the deli section?

Can't wait to brew this up!!!!!!!
I primed this like I would any other beer. All the same rules should apply.

I've done it with both store bought apple juice and fresh cider. If you're gonna use cider make sure it doesn't have potassium sorbate added. Most of the ciders I found at supermarkets had this stuff in it so I ended up having to get fresh cider from a local orchard through my LHBS.

For store bought juice, you want something where the only ingredient is apple juice (ascorbic acid / vitamin C is ok too). The last batch I made I used Mott's "Natural" and it turned out pretty well.

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Old 10-17-2012, 02:58 AM   #1808
Paquitin
 
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Oct 2011
New Holland, Pa
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Fist batch of Graff. Almost gone in less tag a week. Second batch it's on the way. This time added 1 oz of Fuggel hops. The woodsy, citrusy flavor should pair well with with the apple cider. This stuff is out of this world.
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Old 10-17-2012, 05:28 AM   #1809
mike_in_ak
 
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Apr 2012
anchorage, ak
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How old was it in that picture?

 
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Old 10-17-2012, 07:55 PM   #1810
seatbelt123
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Sep 2011
Durham, NC
Posts: 391
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@paquitin that looks awesome!


I just brewer the Austin Homebrew "Apple Peeler" kit. Based on the comments in this thread, I am really excited to try it. It has been in the fermenter since 10/13. My kit used about a half lb of honey malt, 3 lbs of extra pale LME and 3 gallons of AJ. Also used an oz of bittering hops. Can't wait to keg it!

 
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