Graff (Malty, slightly hopped cider)

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FromZwolle

I don't want to be cremated, I want to be malted.
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i've made so many gallons of graff. play around with the recipe all you want, they all end up pretty tasty!

i find the store-bought juice always needs a little juice concentrate to offset the tartness, but that's easy enough if you keg.
 

Ronald C Gregory

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So I'm looking to make a batch with Apple Cider over Apple Juice. I have 2 gallons of cider already and was looking for a 3-4 gallon batch. Can go either all grain or extract for the ale side. Would just over 1 gallon of wort be the right ratio for this recipe. I can add Irish moss to the wort for some extra clearing of the brew. and is there anything else I should watch out for? was trying to read through but with 80+ pages it was just easier to ask
 

cmac62

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So I'm looking to make a batch with Apple Cider over Apple Juice. I have 2 gallons of cider already and was looking for a 3-4 gallon batch. Can go either all grain or extract for the ale side. Would just over 1 gallon of wort be the right ratio for this recipe. I can add Irish moss to the wort for some extra clearing of the brew. and is there anything else I should watch out for? was trying to read through but with 80+ pages it was just easier to ask
Ron, it really depends on what you want to stand out. I've made this only once, and I think I did a 50/50 split, but if you want the cider to stand out maybe 1 gal of wort would be a good starting point. Cider is pretty mild flavor so I wouldn't do too may hops, but some for sure. Also, I would stabilize and back sweeten with frozen AJ at packaging for more apple flavor. Good luck. :mug:
 

Ronald C Gregory

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Ron, it really depends on what you want to stand out. I've made this only once, and I think I did a 50/50 split, but if you want the cider to stand out maybe 1 gal of wort would be a good starting point. Cider is pretty mild flavor so I wouldn't do too may hops, but some for sure. Also, I would stabilize and back sweeten with frozen AJ at packaging for more apple flavor. Good luck. :mug:
Ended up with more Fresh cider then expected. So I did a 3 gallon mash and had just over 2 gallons after boil. going to back sweeten with Cider once its done fermenting. Currently fermenting nicely should be done with primary this weekend. I plan on racking to a secondary and lowering the temp slightly as we are getting a nice cold streak were I'm at. Since my keg isn't empty for my Kolsch that's ready to bottle/Keg I will be putting this in a keg in a few weeks and carbonating it in there. I'm thinking mid December it should be ready to go
 

cpd520

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Brewed it primarily for the wife. She doesn't like cider that is too tart. What has everyone found to be a good backend sweetening to take care of a little of the tart.
Just put my first batch in the fermenter. Can't wait to try this.
 

Cruiser78

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Hi everyone, Newbie here!
I brewed this recipe up last night and it is bubbling away. But it has an inch of sediment at the bottom of the carboy that looks like the DME. I followed the recipe to a T and was wondering if I need to try and shake the hell out of it or just leave it be?
Thanks
 

Rish

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Did you check your OG? If the sediment is DME, you're OG should read lower than expected. Giving it a good shake at this point won't hurt it but the yeast will find the DME and take care of it if you don't.🍻
 

Cruiser78

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Did you check your OG? If the sediment is DME, you're OG should read lower than expected. Giving it a good shake at this point won't hurt it but the yeast will find the DME and take care of it if you don't.🍻
Thanks Rish, I didn’t check the OG. I had company coming over for dinner and I was rushing to try to get everything together and I forgot (I know better). It must have been the DME because I did shake it and the yeast ate it up pretty quick. Thanks again!
 

Cruiser78

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I’ve made some wines in the past but never anything like this. Two weeks old today and it’s delicious!!!
 

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