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Old 04-01-2013, 12:57 AM   #2141
runs4beer
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Woknblues:
I did almost the same but w/ Barid's C155 instead of special B
And no honey malt.
What was your SG and FG?
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Old 04-01-2013, 05:49 AM   #2142
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Quote:
Originally Posted by runs4beer View Post
Woknblues:
I did almost the same but w/ Barid's C155 instead of special B
And no honey malt.
What was your SG and FG?
I tried the honey malt as it was in an american wheat that I made, and I really enjoyed a nice residual sweetness from it. It isn't a smack you in the face "sickly sweet", although it might at higher doses, but certainly not at the levels I am using. It doesn't upset the refreshing aspects of the beverage, but still adds some "respectful" sweetness. Using special B is new to me so far (that will change soon), but it seems to have some nice complexities and appropriate nuances that will aid in what I am hoping to achieve with this brew.

My SG was 1.065, and I am embarrassed to say that I forgot to take a reading of it when I transferred it to kegs. I am not worried about the ferment, because it tastes plenty good at this point, and with kegs, it doesn't really matter too much anyway. After almost 3 months, I'd say she is done. I poured off a couple of bottles, so I will probably check the gravity then, just for the sake of knowing what happened!
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Old 04-03-2013, 03:16 AM   #2143
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Another Update:

Well, this stuff is really coming around. It has been in the bottle for 8 weeks and I must say, this stuff does get better with age. The tartness has almost completely subsided and the apple flavor is really coming through. I almost wish I had primed with AJ concentrate to see if that would have added some sweetness to it so the wife would enjoy it a little more. She still prefers her Woodchuck Amber but hey, more for me..
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Old 04-03-2013, 08:14 AM   #2144
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Quote:
Originally Posted by woknblues View Post
I tried the honey malt as it was in an american wheat that I made, and I really enjoyed a nice residual sweetness from it. It isn't a smack you in the face "sickly sweet", although it might at higher doses, but certainly not at the levels I am using. It doesn't upset the refreshing aspects of the beverage, but still adds some "respectful" sweetness. Using special B is new to me so far (that will change soon), but it seems to have some nice complexities and appropriate nuances that will aid in what I am hoping to achieve with this brew.

My SG was 1.065, and I am embarrassed to say that I forgot to take a reading of it when I transferred it to kegs. I am not worried about the ferment, because it tastes plenty good at this point, and with kegs, it doesn't really matter too much anyway. After almost 3 months, I'd say she is done. I poured off a couple of bottles, so I will probably check the gravity then, just for the sake of knowing what happened!
Forced carb tasting update:
This stuff is going to be awesome. Nice apple flavor is at the front. Nice creamy head and some lacing (hoping for more when fully carbed). The honey malt is there at the end, helping push back the tartness that is so common in apple ciders. It is good enough to drink right now, but I am going to force myself to wait a couple weeks until carbing is completely done. I may use the method of backsweetening in the keg with a couple pints of fresh juice if it dries out more. No worries. I am glad I took a chance and brewed 10 gallons, we will be getting through this stuff fast!
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Old 04-04-2013, 02:21 AM   #2145
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Just bottled my 2.5 gal batch. Pretty impressed with the flavour right out of primary!
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Old 04-05-2013, 03:09 AM   #2146
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Quote:
Originally Posted by casesensative View Post
So after checking out this thread I came up with my own all-grain recipe and brewed it up today:

I do 3 GAL batches and I used:

.3 lbs Crystal 120L
.6 oz flaked barley (instead of wheat, for head retention - its what I had lying around)
2.4 GAL Motts Apple Juice
.6 Gal water (for wort)
.3 oz EK Goldings (whole hops)
3 Lbs. Maris Otter Pale Malt

rehydrated and pitched US-05 somewhere around 60F

Measured OG was 1.062.

Here's to hoping this turns out well!

Anyone have any idea how much AJ concentrate to use at bottling time for a 3 GAL batch to help give it more sweetness?

Will let everyone know how it turns out!

Ok so I just bottled this tonight. My FG check LAST Friday was 1.012 and
that was after two weeks. So I gave it an extra third week, and tonight the FG reads 1.011. It went down slightly, but I've decided to go ahead and bottle it anyways, as I don't feel like it will ferment anymore than maybe an extra point. The ABV as it stands is 6.8%.

I have a party on saturday I'm going to and wanted to take 2 swing top liter EZ bottles of it with me. I also wanted it sweet. So I backsweetened these two with some white grape juice concentrate I had laying around. I plan on letting them carb for a day and then putting them in the fridge to prevent bottle bombs and keep a lot of the sugar.

There's no way these could go bottle bombs overnight is there? I added to taste and made no measurements of any sort.

For the rest of the bottles I sweetened to 2.5 Carb vols with sucrose, leaving room for any bit of extra fermenting it may do. These will get the standard 3 week treatment. If they seem to be getting too carbed after two weeks, I'll throw em all in the fridge to prevent bottle bombs.

Hopefully nothing blows up, but these EZ cap swing top bottles seem like they can take a bit of pressure anyways.

Here's to hoping!

(Oh, btw...the sampling at bottling time was a bit bitter. The 2 bottles I sweetened balanced out the tartness very well. I think these need to be backsweetened to help balance out the tartness.)
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Old 04-05-2013, 05:26 PM   #2147
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Does anyone prime before bottling? I know most english ciders have very little carbonation.
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Old 04-05-2013, 06:56 PM   #2148
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Quote:
Originally Posted by jgonzo108 View Post
Another Update:

Well, this stuff is really coming around. It has been in the bottle for 8 weeks and I must say, this stuff does get better with age. The tartness has almost completely subsided and the apple flavor is really coming through. I almost wish I had primed with AJ concentrate to see if that would have added some sweetness to it so the wife would enjoy it a little more. She still prefers her Woodchuck Amber but hey, more for me..
If you primed with the AJ concentrate, would you have to worry about bottle bombs, and cold crash after it reaches the level of carbonation you want? Or could you let it bottle condition for however long you want without worrying about that?
Would the 12oz concentrate be equal to the 3-5oz of dextrose, is what I'm trying to figure out?
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Old 04-05-2013, 08:17 PM   #2149
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Quote:
Originally Posted by sweed View Post
If you primed with the AJ concentrate, would you have to worry about bottle bombs, and cold crash after it reaches the level of carbonation you want? Or could you let it bottle condition for however long you want without worrying about that?
Would the 12oz concentrate be equal to the 3-5oz of dextrose, is what I'm trying to figure out?
If you carbed with AJ concentrate to the right amount (equal to the normal amount of sugar you'd be priming with) then you wouldnt have to worry about bottle bombs (as long as its fully fermented).

If you carb with more than that, then clearly you will eventually have issues.

There's a whole thread on priming with various things on here, I'm sure that thread can help you figure out how much AJ to use....or I'm sure you can google it and find it somewhere.
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Old 04-08-2013, 04:56 PM   #2150
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Hey Guys,
Im in the process of launching a cider house, Sociable Cider Werks, in Minneapolis, MN this coming fall. Both my biz-partner and I self identify as beer guys and as such don't have much of a taste for the overly sweetened, mostly flat, ciders that are currently commercially available. In our mission to produce a cider that is more palatable to our craft beer tastes (lets be honest, this is more of a pursuit driven by our own taste buds than by our business sense, Ha!) we have started to add some beer adjuncts with a lot of success. That’s when I found this thread. So excited to see that home brewers have been doing this for some time, and enjoying the results! I thought I would share one of our more interesting recipes with you guys. Feel free to brew it on your own, and let me know what you think! Feedback and tweaks expected and welcome!

On these batches we have been brewing 5 gallons, using 1-2 gallons of wort for each 5 gallon recipe of graff, and then using the remaining beer wort to ferment the beer by itself. Its nice to kill two birds with one stone.

Wit Apple Graff
4.5 lbs 2 row
4.5 lbs terrified wheat
1lb flaked oats
lb honey malt
1/3 lb rice hulls

oz millennium (15.25%) for 60 mins

1/3 oz correander
1.25 oz sweet orange peel
and .5 oz saaz for 5 mins

Mash thin (2qts/ lb), and high (69 c). Mash in ~5.5 gallons and then sparge with another 3 gallons of h20 and you can hit a 1.055 OG after the boil. This leads to a lower attenuation wort, which adds a lot of body to the final product. After all, you don’t need a lot of sugar conversion from the malt since the AJ already has so much sugar. Based on your taste mix 1-2 gallons of this wort with the remainder AJ to make a 5 gallon batch and pitch your favorite wit or weizen yeast. 2 weeks in primary and another 4 in secondary yields a very smooth and drinkable product. All the flavors of a wit, without the “I just ate a whole loaf a bread” bloating.

One final note, we have found that any residual tartness can usually be taken care of with 3-5% by volume AJ add back before carbonation. If you are force carbonating cold, just keep it cold after bottling or kegging to avoid bottle bombs. If you are bottle priming, go with a little more (5-7.5% by volume) juice, and then refrigerate early so the yeast doesn’t eat up all the priming sugar. This touch of juice doesn’t make the product sweet, just rounds it out and takes the edge off that cider tartness.

Anyhow, sorry for writing a dissertation here. Thought you guys might enjoy.
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