Graff (Malty, slightly hopped cider)

[FromZwolle]

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]

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]

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.

 

[Ronald C Gregory]

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.

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]

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]

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]

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]

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]

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

 

[Dangeruss]

Brewed a batch did 1 1/2 gallons water of pm w/ .5lb 80L, 3oz rye, 3oz honey malt and 1 oz cara pils. w/ dme light and amber used 12 grams of northdown hops and pitched us-05

 

[Dangeruss]

I would highly recommend adding the rye malt in here. it gives it a nice element hard to describe but falls in the line of anise/fennel/licorice note. I've added fennel seed in a vodka tincture before and that's what it reminds me of but doesn't have the aroma of fennel.