OP
OP
wow, that's a lot of DME. looks like you've got an Imperial apple beer on your hands there.
Best cider ever.
- Thread starter Brandon O
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wow, that's a lot of DME. looks like you've got an Imperial apple beer on your hands there.
gratus fermentatio
Well-Known Member
Brandon: I've got 6 gallons of your graf recipe going right now, if the finished product is half as tasty as my hydro sample is, this is going to be some great stuff. I know you've done some tinkering to get to this recipe & I'm curious as to whether you've tried adding an oz or 2 of rye & if so, what were the results? Regards, GF.
OP
OP
Never added rye, not sure what it would do. Let me know how it turns out tho.
When the Graff is finished be sure to post a review in the recipes section. I am trying to start a revolution here.
Mr. Nice Guy
Well-Known Member
I've got some started, will post update/review...
Oh yeah, Pacman yeast!
Oh yeah, Pacman yeast!
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I am trying to start a revolution here.
I have all the ingredients to brew this - just need some time, but I'll help with the revolt
amercuric
Well-Known Member
Malted apfel cider... ~Mmmm~ crisp and juicy. I will have to take a bite out of this one for sure.
Hey Brandon,
My Graf went in the fermenter 6/12. It is in my cellar in a bin with water holding it around 62F. Tomorrow would be two weeks and bottle day according to the recipe, but the krausen is till there. I've got a 1+ inch of foam on top still. Does this need more time still you think?
TIA
My Graf went in the fermenter 6/12. It is in my cellar in a bin with water holding it around 62F. Tomorrow would be two weeks and bottle day according to the recipe, but the krausen is till there. I've got a 1+ inch of foam on top still. Does this need more time still you think?
TIA
Oh I forgot. Followed the recipe, used 2oz of the wheat, and S05 yeast.
Dionysos911
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Mine has been at about 67F for about two weeks and seeing the same thing. Tons of krausen and very cloudy..
I'm thinkin just wait it out, time heals all...
OP
OP
definately wait for that krausen to die down a bit. I agree, time heals all.
Hydrometer should end up around 1.006
just let your hydrometer guide you.
Hydrometer should end up around 1.006
just let your hydrometer guide you.
As Mr. Petty sang "The waiting is the hardest part"
VonStigler
Active Member
Hi Brandon,
I am drinking a bottle of your Graff as I type this:cross:, good stuff dude. I followed your recipe exactly, using 1/2 oz Sterling 5.9AA and Nottingham yeast. Carbed for only two weeks and it's perfect. I have to wonder about adding a "spice tea" to this after primary fermentation is done. Cinnamon/cloves is something I may try next. Anyway, congrats on a winner!
Cheers,
Brian
I am drinking a bottle of your Graff as I type this:cross:, good stuff dude. I followed your recipe exactly, using 1/2 oz Sterling 5.9AA and Nottingham yeast. Carbed for only two weeks and it's perfect. I have to wonder about adding a "spice tea" to this after primary fermentation is done. Cinnamon/cloves is something I may try next. Anyway, congrats on a winner!
Cheers,
Brian
Ferrousity
Active Member
I just kegged a batch I made without hops. I used the extract and grains though.
It is very sour and I am now experimenting with samples to see how backsweetening might help cut the malic acid twang.
Will the sourness mellow over time?
I pitched S-04 and fermented for 4 weeks at 65*. it tasted a little tart but still a hint of sweetness about two days before kegging...now...sour, not infected kind of sour, but acidic, pucker city.
I seem to have read in other cider threads that some people just taste their cider frequently during fermentation and kill the fermentation when it tastes good
anyone else experience this, have input/thoughts?
It is very sour and I am now experimenting with samples to see how backsweetening might help cut the malic acid twang.
Will the sourness mellow over time?
I pitched S-04 and fermented for 4 weeks at 65*. it tasted a little tart but still a hint of sweetness about two days before kegging...now...sour, not infected kind of sour, but acidic, pucker city.
I seem to have read in other cider threads that some people just taste their cider frequently during fermentation and kill the fermentation when it tastes good
anyone else experience this, have input/thoughts?
OP
OP
What kind of juice did you use? This stuff is far from sour.
Nottingham will cut back the sour, I do know that from experimentation. Hops balance the sour and tart.
I'm not sure why yours is so sour tho, are you sure it isn't infected with acetobacter?
OP
OP
Glad you like it, let me know how the experiments pan out.
Ferrousity
Active Member
I used cheap apple juice from the grocery store knowing full well that something better might make a better product, but that's all I could get a hold of.
In terms of the hops, I will probably try that at some point, but honestly it doesn't make any sense to me that something bitter balances something sour. That is like saying that the glaze on the doughnut balances the sweetness of the jelly inside it.
It might be infected, but it doesn't taste like a$$, or vinegar, just sour, like apple-ish lemonade. I mixed a teaspoon of juice concentrate with a sample glass, and that really made a difference in terms of cutting the punch of the sour, so I may just sweeten the whole keg that way.
I was planning on throwing another batch together this week anyway, so I will see how the next one compares
Okay, this really has me hooked. I came over to HBT thinking the first thing I would make would be a nice, low ABV brown ale or maybe a go at an IPA for the coming heat of July and August. Then I see this thread and I have the biggest urge to make Graff! The fact there is a major cider mill less than fifty miles from home makes it even more intriguing. Way to go Brandon. This one sounds like a keeper.
Phog
Phog
OP
OP
hops aren't bitter when you use a low AA and boil them for 15-30 mins, they are aromatic. maybe your juice is the issue.
OP
OP
Just make sure you use good juice and I reccomend following the recipe exactly for the first time. I like notty the best for yeast.
The first batch that I made was pretty sour at about 2 weeks in the bottle too. At a 5 - 6 weeks it was wonderful just a hair tart just like I like it. Let it age it will smooth out. I think that the juice might have been the reason also it was the cheapest stuff I could find.
OP
OP
Good to know, I'm going to update the recipe to reflect this.
18 days in now. My Graff is pretty cloudy, how clear should this get?
OP
OP
did you see the picture in the very first post of this thread?
It's not a clear cider unless you do something with clarifying agents.
It's not a clear cider unless you do something with clarifying agents.
Yeah, it wasn't clear enough to compare. So it could be good to go. I can't wait to try this stuff!
OP
OP
check your hydro reading, 18 days sounds like plenty but the hydro should have the final word.
RayInUT
Well-Known Member
I hope this recipe is good. I bought the stuff today to make it. I made the apfelwein before andI wasn't that impressed. Tasted like hootch!
RayInUT
Well-Known Member
Has anyone ever fermented this on toasted oak? I'm going to give it a shot as I have some oak left over from a few days ago when I oaked my Arrogant Bastard clone. I'm just using a half ounce of light toasted oak chips.
OP
OP
not yet, but you would want to mash like 3-4 lbs of 2 row with all the other grains like you do for AG beer
