bfbf
Well-Known Member
Anyone tried adding any other fruit to this recipe like a few strawberries, cheerios and raspberrys to give it a bit more of a fruity flavor?
Just wanted to follow-up on an earlier post where I asked about adding strawberries in the secondary. I didn't get much feedback on it, but I went ahead and gave it a shot anyway...sampled it today quite a bit as I was bottling and it's really a wonderful addition if you're looking for a change of pace from the original.
Two weeks in primary per original recipe and then two weeks in secondary. Started at 1.067 and finished at 1.006.
I added 3.5 lbs strawberries to the secondary, link to pic below. The strawberry aroma is gorgeous and quite present without being overbearing. The strawberries added a slight tartness that gives way to the base Graff's sweetness. The alcohol is perfectly blended, even hidden. A friend tasted and asked if it was non-alcoholic. Oh, no--not at all, friend. Really just a great recipe, Brandon O.
The berries add a slightly reddish hue to the Graff, but the base color is still dominant. All in all, I think it came out nicely...hopefully the aroma will hold through the carbonation weeks. Just wish I had this done earlier in the summer...
Anyone tried adding any other fruit to this recipe like a few strawberries, cheerios and raspberrys to give it a bit more of a fruity flavor?
Gotta measure the gravity. If it is indeed still fermenting and you are a bottler, you must let it finish to make sure you don't have exploding bottles. Beers do tend to bubble for a while after the yeast is done just because the co2 in solution slowly makes its way out (offgassing). Only way to know for sure is to get the same gravity reading twice in a row a few days apart. It has been almost three weeks for your batch, for me it would be very unusual to have something of a medium gravity not be done fermenting after three weeks.
Anyone tried adding any other fruit to this recipe like a few strawberries, cheerios and raspberrys to give it a bit more of a fruity flavor?
Here is my next iteration of this: wanted to make things a little simpler, a little darker, a little sweeter...
2 gallons of wort from: 1lb DME, 1lb C120, 1lb C60. Ideally the wort comes out with about the same gravity as the juice, in the mid 1.050's.
Add to 3 gals of juice, ferment with S-04.
Stuff has just arrived can someone explain how to Sparge and Steep
Does Steep just mean you stick them and add water and Sparge you poor water over the grains somehow?
What are people back sweetening with?
I made a half batch tonight and omitted the hops. I boiled the water and DME but should I skip the boil next time since I am not adding hops? Hydro sample tastes great!
I guess one more question.... Since all that has bubbled up out of the cider to the top of the carboy should I stir/push it back down into it???
How much headspace did you have? I am considering a 3-4 gal batch in a 5 gal carboy or possibly a 2.5 gal batch in a 3 gal Better Bottle. Will probably rig a blowoff in any case, but I think the 3 gal/5 gal carboy should be pretty safe...but 4/5 or 2.5/3 might be pushing it depending on how frothy the Nottingham gets.
I got sick of thinking that I wouldn't need a blowoff then finding a mess in my fermentation chamber. I use one on every beer/cider in primary. I can't remember the last beer that I had that didn't need it. You might not need it with plenty of space but why not?
Enter your email address to join: