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Old 08-31-2010, 01:53 PM   #891
tippetsnapper
 
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Apr 2010
Philly burbs, PA
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I used this recipe as a guideline and made a 5 gallon batch with 3 gallons of fresh peach cider (gravity of 1.035) and 2 gallons of wort. I pasteurized the cider for 10 mins at 160, let cool, then racked it onto the wort after the boil. I will add 2.5 pounds of peach puree to the primary after day 3 of fermentation, give it a few more days, then sorbate/sulfite it, then rack to secondary over another 2.5 lbs of puree to back sweeten. Here's what I used:

1/2 lb crystal 10L
1/2 lb crystal 40L - both steeped for 30 mins around 150

1 lb - light DME
3.3 lbs - amber LME
0.5 oz - 5.5% Mt.Hood

30 minute boil, used wort chiller, pitched Wyeast ESB 1968 last night around 1030, bubbling this morning at 7, forgot to get an OG. I plan on kegging after two weeks in the secondary. If additional sweetness is not needed, the second puree addition will be foregone. I'll let you know how it turns out.

 
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Old 09-02-2010, 12:01 PM   #892
brewsbrothers
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Oct 2009
Tonawanda, Ny
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With this recipe of brandons do i have to prime befor bottleing if i want to carb it? if so any advice on what to do for a 5 gall batch? i dont want to end up with 2 cases of bombs.

 
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Old 09-02-2010, 12:50 PM   #893
jamesjensen1068
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Jan 2010
Omaha, NE
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Earlier posts indicate that you prime it just like any other "beer". That being said you would want to make sure you hit within the attenuation range for your yeast. I ended up using 5 oz of table sugar to carb my 5 gal batch. It's only been bottled for less than a week so I can't give you any info on carbonation or head retention yet.

Cheers

 
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Old 09-02-2010, 01:01 PM   #894
Recluse
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Aug 2009
NJ USA
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Yep.. I used 1 oz/gallon corn sugar. IT took quite awhile to prime (3-4 weeks) but was perfectly carbonated after that. I used CaraPils instead of Torrified Wheat. The head retention wasn't great when ice cold, but a little closer to room temperature it was very foamy.

 
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Old 09-02-2010, 03:47 PM   #895
impur
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May 2010
Eugene Oregon
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I used 5oz of dextrose to prime mine. I've been popping bottles for a few days now, it tastes great. Mine carbed in about 3 weeks. I also used Carapils instead of torrified wheat, and noticed the head retention was better as it warmed slightly.
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Old 09-02-2010, 04:28 PM   #896
jbrookeiv
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Sep 2010
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Just created the original recipe on Brewmasters Warehouse. There was already an all grain version, but I wanted to do a partial mash.

Anyone interested, the link is below. $13.18 plus shipping, and obviously you have to buy the juice.

http://www.brewmasterswarehouse.com/recipe/9674970e/

I'm going to be brewing this for the holidays to give out as gifts.
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Old 09-02-2010, 10:44 PM   #897
pimento
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Jan 2010
Upstate, NY
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Is there any consensus on which hops are good for this?

A quick run through shows cascade, goldings, crystal, fuggles, hallertau, saaz, sterling, amarillo, sorachi ace and mt hood being used.

Anyone care to comment on what hops they used and how they think it effected the brew?

 
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Old 09-03-2010, 12:18 PM   #898
knotquiteawake
 
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Aug 2009
Dallas TX
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I don't remember but is this supposed to smell like ass while its fermenting? The fermentation really took off over the last few days and every time I go into the Fermentation room it smells a kinda like ass.

 
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Old 09-03-2010, 02:36 PM   #899
jamesjensen1068
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Jan 2010
Omaha, NE
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This is how I did mine.....and no ass smell.

Just brewed my 1st batch last nite.

4 Gallons "Midwest Family Fare" apple juice

Followed the recipe on grains and DME

Hops: 0.5 oz Hallertau

Yeast: Wyeast 1056 American Ale (2nd generation washed from previous batch)

OG: 1.062


Smelled great the whole way through the fermentation.

Cheers

 
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Old 09-03-2010, 02:49 PM   #900
Recluse
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Aug 2009
NJ USA
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Quote:
Originally Posted by knotquiteawake View Post
I don't remember but is this supposed to smell like ass while its fermenting? The fermentation really took off over the last few days and every time I go into the Fermentation room it smells a kinda like ass.
A lot of ciders, including Ed Wort's Apfelwein smell really bad during fermentation because of the lack of nitrogenous nutrients for the yeast. They tend to throw off Sulfur dioxide under stress. This can be fixed by the addition of yeast nutrient. That said, the malt in Graff should provide plenty of nutrient for the yeast and you SHOULDN'T get much if ANY sulfur odor.

Also, the wine yeasts typically used in Ciders are more prone to this than the ale yeast used for Graff.

So... in short, NO, your Graff SHOULDN'T SMELL LIKE ASS. (Mine didn't) I suspect maybe contamination of some kind...

 
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