Fake graff

[bradleypariah]

Okay, so after calculating it out, I'm really just looking for predictions and/or advice.

I can't get a hold of pure, unchemical cider and I already made apple wine once on accident because I never arrested fermentation. So, I'm gonna cheat.

2.5 gallon boil.
8 lbs of dark malt extract for 30 minutes.
Cool it, add a bit of clean water to account for evaporation.
Pitch full smack pack of 1056 at recommended temps.
Ferment until gravity has settled.
Siphon to keg, then siphon in 2.5 gallons of store-bought apple cider.
Gas it up.

Thoughts?

 

[Fatman_Brew]

I would taste test your ratios with a finished product (or commercial american lager) first. Disregarding flavor, you may find 50-50 blend too sweet without a means to dry it out by further fermenting.

 

[bradleypariah]

Excellent point. Thank you.