Best cider ever.

[Brandon O]

Glad you guys are liking it so far.


I love how much the apple comes out.

 

[gratus fermentatio]

Brandon: I'm wondering if there is a reason other than boiling the malt & such, for using water. Would you advise adding apple juice concentrate to the remaining wort (in proper amounts) to replenish the amount of juice lost to the water? I plan on making a batch following your posted recipe, but I was just curious about the water/juice & adding or not. Regards, GF.

 

[Brandon O]

if you steep and boil in juice instead of water, it will haze and/or jelly up.

that's the reason for the water.

 

[gratus fermentatio]

if you steep and boil in juice instead of water, it will haze and/or jelly up.

that's the reason for the water.

I understand about avoiding the problem of setting pectins. Maybe I should've phased it better. What about reconstituting enough FAJC (thawed) with wort (post boil) instead of water? You could add the FAJC to the juice instead of mixing into the wort, thereby adding back the sugars & appley goodness that the water diluted, and avoiding setting pectins. It's just a thought. Regards, GF.

 

[1234]

Any apple juice added before pitching the yeast will be fermented and you will lose a lot of the apple flavor. If you want a sweet cider, or graff, then you will need to back sweeten it in the keg.

 

[Ferrousity]

I am about to try this as well and I was wondering if including the malt negates the need for a tad of yeast nutrient, or would benefit from a small amount?

 

[1234]

If you are pitching dry yeast I would add the nutrient. If you have a starter ready to go then I would say don't worry about it. I used the Liquid Wyeast 3068 and didn't add any nutrient and had no problems. It started fermenting within the hour. Good Luck.

 

[yeastluvr]

Just bottled 2 1/2 gallons worth. It tasted pretty good right out of the fermenter. I think the malt makes this for me. I cant wait to try it in another 3-4 weeks when its carbed. I can tell this stuff is going to go down easy.

 

[Pbh187]

I can tell this stuff is going to go down easy.

That was my thought when I racked it after 2 1/2 weeks in primary.

I haven't even bottled yet but I am starting my second batch using more hops and S-05 instead of the S-04 I had to use S-04 last time cause my LHBS was out of S-05.

 

[Brandon O]

You guys are right, the malt really does it for me too. hops are optional and only good in very small amounts, but not necessary.

What really does it is, it doesn't taste like apple hooch. I think montrachet is the worst yeast ever made.

 

[Pbh187]

What really does it is, it doesn't taste like apple hooch. I think montrachet is the worst yeast ever made.

Is that a potshot? lol.



I must say that any other apple cider/wine recipe I have made tastes like hooch until the 6 month to 1 year mark. I am not much of a wine drinker though. This stuff tastes ready to drink after 2 weeks. Then again there is less alcohol in it which prolly has something to do with it.

I can't wait to tweak the next batch....orange zest, honey, maybe even cinnamon or some type of sugar to boost the ABV.

Oh lord :rockin:

 

[Brandon O]

Is that a potshot? lol.



I must say that any other apple cider/wine recipe I have made tastes like hooch until the 6 month to 1 year mark. I am not much of a wine drinker though. This stuff tastes ready to drink after 2 weeks. Then again there is less alcohol in it which prolly has something to do with it.

I can't wait to tweak the next batch....orange zest, honey, maybe even cinnamon or some type of sugar to boost the ABV.

Oh lord :rockin:

I have made apfelwein with so many different yeasts, they are all good in a couple of months (2-3) except for montrachet. My LHBS won't sell montrachet with out a disclaimer, years are a necessity with that stuff.

 

[SeamusMac]

I'm going to start my first batch of Graff tomorrow evening! I'm making a half batch using 8L of cider from a well-known local farm market. The cider measured 1.045 at 24*C and I haven't gotten around to correcting the SG for 60*F yet but I'll be sure to do that soon. I think the added pale malt extract will provide me with something stronger than a session cider! I used a few campden tablets to ready my cider for fermentation via Nottingham ale yeast.

 

[greenbirds]

I have made apfelwein with so many different yeasts, they are all good in a couple of months (2-3) except for montrachet. My LHBS won't sell montrachet with out a disclaimer, years are a necessity with that stuff.

Any chance of a quick summary for which ones turned out well?

 

[Brandon O]

Safale-05
Nottingham
Safale-04
3068
Lavlin 1118
premiere cuvee
montrachet

This is how I would rank the yeasts I have used.

 

[ThatGuyRyan]

I made this two weeks ago but added 1/3 pound honey with a OG of 1.062. It will be 2 weeks today so I will start taking readings again and if its done fermenting I will keg on Sunday or Monday. I need this ready for my vacation on the 20th so I have plenty of time to keg, but would I get any benefit form letting it sit in primary any longer or should I just rack once fermenting is complete? Also I assume this one stays cloudy?

 

[Brandon O]

I made this two weeks ago but added 1/3 pound honey with a OG of 1.062. It will be 2 weeks today so I will start taking readings again and if its done fermenting I will keg on Sunday or Monday. I need this ready for my vacation on the 20th so I have plenty of time to keg, but would I get any benefit form letting it sit in primary any longer or should I just rack once fermenting is complete? Also I assume this one stays cloudy?

I always rack at 2 weeks. I think the flavor profile will mature and develop regardless of being in the carboy or in the keg, so it's up to you.

Yes, it stays cloudy. I'm sure it would clear if you gave it enough time, but it tastes so good shortly after fermentation. 2-3 weeks in the bottle, it's awesome. As for the kegging, I usually start drinking a glass a day right when it's carbonated (bout 3 days for me), but I start hitting it hard off the keg 1-2 weeks after kegging.

 

[ThatGuyRyan]

Racked this to keg last night and couldn’t resist pulling a few pints! Even uncarbed it was great. Good alcohol content low alcohol flavor tons of apple in the end. When I get back from vacation I will be doing another batch its that good.

Now I am going to have to bottle a few from the keg and hide them since I know this will all be gone in the first few days of the vacation!

Thanks Brandon!

 

[Brandon O]

Glad to hear you liked it. It's a fusion of flavors that work really well in a cider.

 

[pulpfiction32]

just brewed a five gallon batch tonight. Hot damn this stuff smells good

I followed the recipe to the letter, I forget the name of the hops i used But

they were 4.2%AA I cant wait to taste this in a couple weeks Brandon

you are a brewing genius. I only hope you dont waste your powers on

something good for mankind. Save it all for brewing

 

[Brandon O]

just brewed a five gallon batch tonight. Hot damn this stuff smells good

I followed the recipe to the letter, I forget the name of the hops i used But

they were 4.2%AA I cant wait to taste this in a couple weeks Brandon

you are a brewing genius. I only hope you dont waste your powers on

something good for mankind. Save it all for brewing

Post back on the original recipe, GRAFF in the Cider recipes, when it's done and give your impressions of the drink and the taste profile. I appreciate the feedback.

 

[Dionysos911]

I just did a batch of this last night too. I used 2lbs of Light extract instead of 1 light one amber though. My OG was 1.06 and tasted amazing. I used safale 05 for this batch. I can't wait to experiment with this recipe base.

Any idea the best way to add a spicy ginger taste to this?

 

[Brandon O]

I just did a batch of this last night too. I used 2lbs of Light extract instead of 1 light one amber though. My OG was 1.06 and tasted amazing. I used safale 05 for this batch. I can't wait to experiment with this recipe base.

Any idea the best way to add a spicy ginger taste to this?

not sure, maybe a belgian strain?

 

[Daddymem]

Making my first batch true to recipe. If it tastes as good as it smells, I can't wait to experiment with this. Swap out cranberry juice for 1 gallon apple. Add concentrate to make that h20 gallon equal to apple juice. Swap out cranberry mixes like black cherry or pomegranate. The spicy yeasts and hops. Mmmmm

 

[Brandon O]

Making my first batch true to recipe. If it tastes as good as it smells, I can't wait to experiment with this. Swap out cranberry juice for 1 gallon apple. Add concentrate to make that h20 gallon equal to apple juice. Swap out cranberry mixes like black cherry or pomegranate. The spicy yeasts and hops. Mmmmm

You will find subbing 1 gallon of another type of juice will kick up the tart level.

I subbed 1 gallon of blueberry for 1 gallon of apple and the tart is more prevalent. However, after a few weeks it seems to be aging out a bit.
I bet cranberry would be good though.

 

[Pbh187]

not sure, maybe a belgian strain?

I am pretty sure it's the spices they use. Corriander, lavander, chamomile....stuff like that. Does sound like a good idea though.

 

[emr454]

Im gonna give this a shot as soon as my carboy is empty. Im thinking I may do only 1 lb of DME and either keep the caramel malt the same or maybe bump it up to .75 lb because I'm cheap, and DME is expensive. Will a longer boil make it more bitter or vice versa?

I've also done this a little different a few weeks ago, ok well alot different. I had a gallon of apfelwein fermenting, but didnt add the corn sugar so its just juice and montrachet. After a couple days fermenting, I added 6 oz of light DME that was warmed in a little apple juice, just enough to dissolve the DME. So far so good. If it tastes this good with wine yeast, I can wait to try it with Nottingham!

Brandon: how do you think this will turn out with my aforementioned tweaks?

Eric

 

[mmc1]

Whats the most DME that anyone has used in this?
I've brewed a batch with 2lbs and it was great.
I have one going now that has 6lbs DME and 2.5 gal apple juice.
The last hydro sample tasted great.

 

[Brandon O]

Im gonna give this a shot as soon as my carboy is empty. Im thinking I may do only 1 lb of DME and either keep the caramel malt the same or maybe bump it up to .75 lb because I'm cheap, and DME is expensive. Will a longer boil make it more bitter or vice versa?

I've also done this a little different a few weeks ago, ok well alot different. I had a gallon of apfelwein fermenting, but didnt add the corn sugar so its just juice and montrachet. After a couple days fermenting, I added 6 oz of light DME that was warmed in a little apple juice, just enough to dissolve the DME. So far so good. If it tastes this good with wine yeast, I can wait to try it with Nottingham!

Brandon: how do you think this will turn out with my aforementioned tweaks?

Eric

I can't see it tasting good for atleast nine months if you used montrachet.

 

[Brandon O]

Im gonna give this a shot as soon as my carboy is empty. Im thinking I may do only 1 lb of DME and either keep the caramel malt the same or maybe bump it up to .75 lb because I'm cheap, and DME is expensive. Will a longer boil make it more bitter or vice versa?



Eric

Don't start tweaking anything until you have tried the base recipe. It is tried and true, variations are not. Once you brew the original you will KNOW what tweaks to make for your tastes instead of guessing.