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Old 12-10-2009, 03:08 AM   #1
Rowdy
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Nov 2009
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gonna give cider a whirl.
my wife is not really into beer, but sounded interested when i mentioned cider as she used to drink some commercial ciders like woodpecker, and woodchuck.

i have a couple free 1 gallon carboys, and i also have a couple gallon jugs of musslemans cider.

how close can i get to the aforementioned commercial ciders with the musslemans, what else do i need for a couple one gallon batches..


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Old 12-10-2009, 03:21 AM   #2
Mista_Sparkle
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Nov 2009
Sugar Grove, Illinois
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http://www.homebrewtalk.com/f81/graf...-cider-117117/

take a look at that, seems popular enough. Im probably going to get a batch of this going in a week to ferment while im out of town


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Old 12-10-2009, 04:53 AM   #3
Teromous
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Fresh pressed apple juice, yeast, and merman scales. I blame this recipe on a lack of sleep and an abundance of coffee.

 
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Old 12-10-2009, 06:31 AM   #4
Freezeblade
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In experimenting with some yeasts and juices I've done a few one gallon batches with the recipe in my drop-down, scaled down. Keep in mind that this is a dry cider recipe.

Grahams English Cider (one gallon)
1 gallons Treetop (or equivalent) Apple Juice
1 black teabag (English or Irish Breakfast)
1/2 key limes (or one regular lime)
partial package of s-04 (or a little of any other english ale yeast)
(yeast nutrients as needed)

directions
Add juice of 1/2 lime to 1 cup of water, bring to a boil then turn off heat. Steep teabag for 7-10 mins, cool for a few mins then add to carboy. Add nutrients and juice into carboy with an aggressive pour to help aerate the juice. Add yeast, put an airlock on then place in a cool (60F-70F) environment.

Primary for one month, then rack to secondary, topping off with juice. Leave in secondary until crystal clear (usually 2-3 months or so from pitching) then bottle with 0.75oz priming sugar.

Takes about a month to carbonate, tastes good after 3 months, but just gets better with age. I usually start opening bottles about 5 months after pitching.

Tastes good man. if you like dry cider that is.
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Old 12-10-2009, 11:35 AM   #5
rebeltruce
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Nov 2009
Virginia
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I'm new to this Home Brewing but would like to give the recipe for Graff a try.....

I get the first step "steeping the grains in 3/4 gallon of water for 30 minutes"

The second step "sparge" does this mean I strain the grains out of the original water in a sanitized colander (saving the water of course) and then rinse the grains with the 1/4 gallon of 170' water catching the water to top off and bring the total amount of water to the 1 gallon mark called for in the recipe?

 
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Old 12-10-2009, 11:47 AM   #6
Teromous
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Not that I'm underestimating your abilities, but judging by the number of people who mess up apple juice + yeast I would recommend trying something simpler.

 
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Old 12-10-2009, 11:48 AM   #7
Mcduff
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Sep 2009
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I have done several one gallon batches latley. Here is one of my favorites.

1 gallon wallmart apple juice
1 cup white sugar
White labs cider yeast

Since the cider yeast comes in a vial that treats up to 8 gallons I just pour a little in and put the rest in the fridge.

Start the fermentation and taste and take hydrometer reading. Rack & Cold crash when you like the taste of it. Taste is subjective so have your wife help you with this.

Cold crash for a couple of days and then rack and or bottle. its good to drink right away. Depending on the temp you are fermenting at you could have something drinkable in 10 days.

Good luck!
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Old 12-10-2009, 12:58 PM   #8
rebeltruce
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Quote:
Originally Posted by Teromous View Post
Not that I'm underestimating your abilities, but judging by the number of people who mess up apple juice + yeast I would recommend trying something simpler.
Thanks...but you didn't answer my question.

So I'll ask again, how exactly does this "sparge" process work? If I'm thread robbing by asking the question here just let me know.

 
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Old 12-10-2009, 01:18 PM   #9
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Quote:
Originally Posted by rebeltruce View Post
I'm new to this Home Brewing but would like to give the recipe for Graff a try.....

I get the first step "steeping the grains in 3/4 gallon of water for 30 minutes"

The second step "sparge" does this mean I strain the grains out of the original water in a sanitized colander (saving the water of course) and then rinse the grains with the 1/4 gallon of 170' water catching the water to top off and bring the total amount of water to the 1 gallon mark called for in the recipe?
Yep, that's exactly how you do it. It'll make you think about getting into all grain brewing too! Regards, GF.

 
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Old 12-10-2009, 02:48 PM   #10
Rowdy
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Nov 2009
Brick, New Jersey
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sweet will have a couple gallons of graff going this afternoon.
gonna try a gallon of the grahams also
would prefer some less dry recipies
any other suggestions i have 2 more gallon carboys free..


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