Graff (Malty, slightly hopped cider)

[Mumford]

So I made a batch of Graff last Thursday and the OG was 1.062 and after pitching the yeast (I used a rehydrated Safale-05) there was little to no activity from the airlock or from the primary. I checked the SG again today and it was 1.061. Should I be worried about it not fermenting? The yeast was alive during the rehydration with bubbles and everything so I don't know what to think.

 

[Ciderbarrel]

So I made a batch of Graff last Thursday and the OG was 1.062 and after pitching the yeast (I used a rehydrated Safale-05) there was little to no activity from the airlock or from the primary. I checked the SG again today and it was 1.061. Should I be worried about it not fermenting? The yeast was alive during the rehydration with bubbles and everything so I don't know what to think.

I used the same yeast and it takes a bit to get started. Give it a few days and you will have foam out the yin-yang.

 

[MarshyTheKid]

So are people using a secondary with this or not?

 

[Ciderbarrel]

So are people using a secondary with this or not?

I didn't. As soon as it was done in the primary, I threw it into the keg and force carbed it at 12psi @ 4C (my lab thermometer is in C only). The two weeks should be up in a few days. I've tasted from the keg every 3-4 days and it's getting better with every tasting.

I used 3.3% Saaz and it was VERY hoppy/bitter when I kegged. It's mellowed out alot, but that maltyness I mentioned a few posts ago is a bit overpowering now.

 

[drevilz4l]

Wow. I just took my first sample of this after 11 days. This stuff tastes amazing. It has a tart flavor, but sort of a sweet after taste.

Just curious, there is a layer of brown sludge covering the top, shouldn't this have sunk to the bottom already. Hydrometer reading 1.007. I was going to bottle in like 3 days, but I'm wondering if I should wait till it sinks. Any thoughts?

 

[quixand]

Wow. I just took my first sample of this after 11 days. This stuff tastes amazing. It has a tart flavor, but sort of a sweet after taste.

Just curious, there is a layer of brown sludge covering the top, shouldn't this have sunk to the bottom already. Hydrometer reading 1.007. I was going to bottle in like 3 days, but I'm wondering if I should wait till it sinks. Any thoughts?

You're good. That's just caked on krausen.

 

[drevilz4l]

You're good. That's just caked on krausen.

Oh I meant its floating on top of the cider. I had to push it out of the way to get my wine thief into the cider.

 

[gothmog]

I've got the same thing happening to my first batch right now also. I have another question, though. I brewed just over 2 weeks ago, and my primary is STILL bubbling through the blowoff. I'm going to secondary, always do. Can I syphon it to secondary now, Or should I wait till it stops?

 

[jamesnsw]

Pitched it on a yeast cake from a brown ale, and WOW! After just 24 hours, down to 1.030 from 1.062. It's petered out after about 4 days. Crazy fermentation on this.

 

[dunnright00]

I have some apple/grape juice that I was going to use for a batch of apfelwein, but now I'm thinking I want to make graff.

You think using the apple/grape will be good, or will it make it funky?

 

[quixand]

I have some apple/grape juice that I was going to use for a batch of apfelwein, but now I'm thinking I want to make graff.

You think using the apple/grape will be good, or will it make it funky?

What's to lose? Besides 2 weeks?

Give it a shot! If it tastes awesome, post the recipe!

 

[MarshyTheKid]

Bottled today at 1.001. Just had tonsils and some nose surgery so I can't taste or smell. My mom(Who knows English cider) liked it. But apparently its not ready yet.
I bottled with 2.77 ounces of Extra light DME, for 1.6 volumes of carbonation.

 

[flyweed]

Brandon, Ok, I think I am gonna make up some of this and give it a try. I know you have made Jay Huffs Apple Bee Clone, as have I...it was a bit too dark and sour for my tastes...can you give me some insight as to what this finished product tastes like compared to Jay's??

Thanks much
Dan

 

[brazedowl]

Random thoughts on leaving this un-carbed and left to age a bit?

 

[Ciderbarrel]

Random thoughts on leaving this un-carbed and left to age a bit?

I saved a gallon and stored it in the fridge about two weeks ago. I have a friend that wanted to try some, but she wanted me to leave it flat for some reason.

It tastes just like the kegged batch, just flat.

 

[MarshyTheKid]

I like dry cider much better than carbed cider. Thats why I slightly carbed mine.
Its more of a British style cider, IMO

 

[Tonedef131]

I have to admit, I approached this recipe with great scepticism. Not because it didn't look good but after the hype that the Apfelwein recipe got I had my doubts. People were going nuts about that recipe and lets be honest, Apfelwein sucks to the limit.

I pulled a sample this afternoon and I must say, the maltiness is offset not so much by the bitterness but rather by the tartness of the apples. This is a very unconventional but interesting and pleasant balance, it's still in the fermenter but I think this stuff is going to be a winner.

 

[brazedowl]

I like dry cider much better than carbed cider. Thats why I slightly carbed mine.
Its more of a British style cider, IMO

Alrighty... time for still Graff lets see what happens

 

[EricCSU]

I made this last night and used the recipe exactly as presented in the first post. By the time that I boiled (a gentle boil) for 30 minutes and then cooled, my wort had the consistency of maple syrup. Cold maple syrup.

So I added a half gallon of water, reboiled for 10 minutes and tasted it. It did not taste scorched, so I used it.

I will be interested to see how this turns out.

Eric

 

[wcarter1227]

i did this recipe last night also, used fresh unpasterized cider, followed everything in the original recipe but i added 1 oz of special b as i really like the taste of that malt in my brown ales. I used willamette hops also again since i really love brown ales, porters, stouts etc.

my question is that if i want to add whole cinnamon sticks, how do i sanitize them, or do i just toss them in? should i wait to do a secondary with them?

 

[MarshyTheKid]

So I tried mine today, since I can now taste. Its dry as ****! A bit green so I need to let it age. But I'm excited. 8%
Still don't know why mine finished at 1.001

 

[Ciderbarrel]

Does anyone else find this too Malty? It tastes like someone dumped a bunch of Smirnoff Ice in my watered down Apple Juice. I have never been a fan of Malted drinks nor beer. I tried this because I wanted something different. It's not bad, just not my style of drink.

I have alot of DME left over because my LHBS only sells 2 or 3 lb bags depending on the brand. I am going to try this again, but with only 1 lb of DME to see how it turns out. I think I can churn something out based on Brandon O's recipe that will be to my liking.

I may have spoke too soon. I'm starting week 3 in the keg. It's at 13psi @ 1C (33F, basically) and the maltyness is starting to mellow and the apple flavor is starting to become more noticeable.

I'll reserve final judgment for later because I spoke way too soon. This is my first non-cider so I didn't know what to expect.

 

[msheridan69]

Hey guys,

I made my first batch of Graff last Saturday. I followed the recipe/instructions exactly. Days 1-4 the airlock was going bezerk - gurgling every second or less.

The temps were getting pretty high 26-30 so I put the fermenter in a cooler with som ice blocks and the temps went down around 18-22. Then all of a sudden the fermentation looked like it stopped.

The fermenter hasn't bubble in two days and there isn't any signs of fermentation at all. It's now only the sixth day of fermentation. I took a gravity reading and it's 1020 - a lot higher than expected - the OG was 1055. The graff itself looks weird, it's very, very cloudy and an orange colour. It doesn't taste too bad but I'm a bit concerned about the appearence.

I take another reading tomorrow to see if the SG is decreasing.

What's with the colour - it looks like a mango fruit juice or something!

Cheers

 

[brazedowl]

i did this recipe last night also, used fresh unpasterized cider, followed everything in the original recipe but i added 1 oz of special b as i really like the taste of that malt in my brown ales. I used willamette hops also again since i really love brown ales, porters, stouts etc.

my question is that if i want to add whole cinnamon sticks, how do i sanitize them, or do i just toss them in? should i wait to do a secondary with them?

Way to read my mind good sir.... i have the same question! Thoughts?

 

[msheridan69]

The graff itself looks weird, it's very, very cloudy and an orange colour. It doesn't taste too bad but I'm a bit concerned about the appearence.

I leff a glass of it to settle and the cloudiness is just yeast - and tonnes of it. I was left with a centimeter in the bottom of the glass.

I'm thinking this need another week in the fermenter to clear.

 

[Recluse]

I may have spoke too soon. I'm starting week 3 in the keg. It's at 13psi @ 1C (33F, basically) and the maltyness is starting to mellow and the apple flavor is starting to become more noticeable.

I'll reserve final judgment for later because I spoke way too soon. This is my first non-cider so I didn't know what to expect.

I cracked open another bottle after 4 weeks conditioning, and yes, the Maltiness subsided and the apple notes increased as well. This time I opened a Swingtop (Grolsch-type) bottle and it was a lot better carbed. Either the extra week did it or I did a REALLY BAD capping job on the Crown Capped bottles. Will pop open a crowned bottle this weekend and hope for the best. I'd really like more carbonation than I have even now. I envy you keggers!!

 

[oparea]

Random thoughts on leaving this un-carbed and left to age a bit?

I actually think a couple months in the secondary would do good things for this.

 

[Shooter]

I leff a glass of it to settle and the cloudiness is just yeast - and tonnes of it. I was left with a centimeter in the bottom of the glass.

I'm thinking this need another week in the fermenter to clear.

Yep, give it another week or so. Since it's still up around 1.020 there's probably a lot of yeast still in suspension doing their thing. My Graff had that orange color before while it was still fermenting.

 

[titobandito]

OK I'm a little worried here. My graff has been fermenting for about two and a half weeks. The SG is down to 1.008 but it tastes really sour. I used fresh pressed cider and added campden to kill the natural yeast and bacteria, I did that the day before I added the wort. Do you thing I have an infection or am I just paranoid?

 

[jonp9576]

wait, i was supposed to put stuff in my fresh cider to kill wild yeast?

i didnt. am i screwed?

BTW i made mine last night and i checked the airlock this morning. bubbling like crazy