Graff (Malty, slightly hopped cider)

[Freezeblade]

crystal 60 is another name for caramel 60. all good.

Jinx. lol.

 

[vvolf27]

Quick question about Graff.

Is it possible to bottle this like wine, with out carbing it? Or does it have to be carbed?

 

[EricCSU]

Quick question about Graff.

Is it possible to bottle this like wine, with out carbing it? Or does it have to be carbed?

I wouldn't. Mine didn't taste very good until I dialed in the carbonation. I carbonated it more than most of my beers...it just didn't taste right until I hit 14psi at 38 degrees, which is 2.8 volumes if I looked at the chart correctly.

Eric

 

[HalfPint]

I wouldn't. Mine didn't taste very good until I dialed in the carbonation. I carbonated it more than most of my beers...it just didn't taste right until I hit 14psi at 38 degrees, which is 2.8 volumes if I looked at the chart correctly.

Eric

Idk. I think this stuff is good still, but even better carbed. I had some still the other day after about a month and it was good, but I do like it carbed a bit better.

I guess it's up to you.

J

 

[vvolf27]

Hey thanks for the replies. I just got into Homebrewing and do not have a keg or anything of the sort to carb it up.

Has anyone tried this still after say 6 months... 1 year? I am looking at making wine more than beer.

Thanks again for your input!

 

[Hilbert]

Hey thanks for the replies. I just got into Homebrewing and do not have a keg or anything of the sort to carb it up.

Has anyone tried this still after say 6 months... 1 year? I am looking at making wine more than beer.

Thanks again for your input!

Just bottle condition it and prime with corn sugar. I don't have keg equipment and I bottle carb all of my beers. You'll be fine.

 

[oparea]

Hey thanks for the replies. I just got into Homebrewing and do not have a keg or anything of the sort to carb it up.

Has anyone tried this still after say 6 months... 1 year? I am looking at making wine more than beer.

Thanks again for your input!

No But I do have 1 bottle I'm gonna age for a year.

 

[vvolf27]

Thanks for the replies. I guess I was just wondering if it had to be carb'ed or if you could bottle it still. If it was bottled still I was wondering if it held it's flavor after 6 months or a year (or got better). I was hoping to not carb it at all if possible.

 

[EricCSU]

Thanks for the replies. I guess I was just wondering if it had to be carb'ed or if you could bottle it still. If it was bottled still I was wondering if it held it's flavor after 6 months or a year (or got better). I was hoping to not carb it at all if possible.

Why would you not carbonate it? I don't know how it would taste uncarbed and cold, but it definitely would not taste like a hard apple cider, which is what it was intended to be.

Eric

 

[vvolf27]

Got ya, that’s what I was wondering (if it had to be carb’ed or not). I have some apfelwein going right now and wondered if this was similar, but with a different taste. Thanks for the input.

 

[Recluse]

Graff is more like BEER, Apfelwein is more like Wine.. both good in their own way but different. Flat beer GENERALLY tastes worse than fizzy wine (IMHO)...

 

[vvolf27]

Thanks for clearing that up. That’s what I was wondering. I thought this was like apfelwein, just with different ingredients. I guess when the time comes, I will research on how to bottle carb...

My dad said he tried an apple beer a long time ago and liked it. He thought the idea of Graff was fantastic one. Might have to do this in the near future for him.

Thanks again for the input!

 

[Stuntman]

Alrighty, after reading this thread months ago...I finally made a batch.
10 gallon batch

Nottigham (1 per five gallon, wanted to make sure they were done in two weeks)

Tree Top Apple Juice
1 lb. Med Crystal (all I had)
2 oz. of Wheat (still need to find out what torrified is, again what I had on hand)
2.5 lbs. of Light DME (all I had)
1 oz. Cascades

Less than 30 min. on boil, less than 30 min. on steep (155 steep and the 170 sparge were right on). I ran out of time and had to get to work, SWMBO so nice to clean up, my 2 primaries are on kitchen floor right now. I just needed something in Primaries, been sick, then Thanksgiving (no pipeline). This way Sat. I can brew after moving the Graff to the five gallon fermenters (I have two 6 gal Pri. and two 5 gal secondaries). So when I come back and tell you guys that it was good, after cutting all these corners, you guys know Brandon O has got a winner!:rockin:

 

[PintOfBitter]

My batch was carbed and ready in the keg today, so I tasted it. It did not have any yeast bite, though it smelled like it would. Unfortunately, it is quite a bit too sour for my liking... I can taste a very promising flavor in there somewhere, but it's just too puckering for me. May be a dumper to make room for a mild

EDIT:
I used Mott's applejuice. I can tell that I definitely want to try this out again, but I think i'd go for fresh juice without added acids.

 

[Brandon O]

Alrighty, after reading this thread months ago...I finally made a batch.
10 gallon batch

Nottigham (1 per five gallon, wanted to make sure they were done in two weeks)

1 lb. Med Crystal (all I had)
2 oz. of Wheat (still need to find out what torrified is, again what I had on hand)
2.5 lbs. of Light DME (all I had)
1 oz. Cascades

Less than 30 min. on boil, less than 30 min. on steep (155 steep and the 170 sparge were right on). I ran out of time and had to get to work, SWMBO so nice to clean up, my 2 primaries are on kitchen floor right now. I just needed something in Primaries, been sick, then Thanksgiving (no pipeline). This way Sat. I can brew after moving the Graff to the five gallon fermenters (I have two 6 gal Pri. and two 5 gal secondaries). So when I come back and tell you guys that it was good, after cutting all these corners, you guys know Brandon O has got a winner!:rockin:

what was the AA on your cascades? I generally prefer something around 3 or 4%

 

[Brandon O]

My batch was carbed and ready in the keg today, so I tasted it. It did not have any yeast bite, though it smelled like it would. Unfortunately, it is quite a bit too sour for my liking... I can taste a very promising flavor in there somewhere, but it's just too puckering for me. May be a dumper to make room for a mild

EDIT:
I used Mott's applejuice. I can tell that I definitely want to try this out again, but I think i'd go for fresh juice without added acids.

boy you said a mouth full. It makes a huge difference and a mellow tasting apple cider when you use fresh pressed.

 

[Brandon O]

Graff is more like BEER, Apfelwein is more like Wine.. both good in their own way but different. Flat beer GENERALLY tastes worse than fizzy wine (IMHO)...

For me, Graff is a cider. Everyone is different, but I think it tastes like commercial ciders I have had before. I thought every combination of sugar, juice, and yeast tasted like hooch.

Really, i think apfelwein tastes like hooch until it is a year old and then it just tastes thin and slightly apple. Switching yeasts didn't matter too much, they all lacked body and drink ability.

Tastes like a cider should, pronounced apple flavor up front, tart gives way to a slightly malty body, a tiny hint of bitter ends the tart nicely, notes of Carmel grains, with a very slight sweet finish.

 

[hassafort]

mine has been in the primary for 3 weeks, and has a slight sulfur hint to it. I do not really consider it drinkable yet and am hesitant to bottle, yet would like to free up a carboy. how long do you typically let this stuff go in the primary? do you rack it, or just bottle?

 

[HalfPint]

My batch was carbed and ready in the keg today, so I tasted it. It did not have any yeast bite, though it smelled like it would. Unfortunately, it is quite a bit too sour for my liking... I can taste a very promising flavor in there somewhere, but it's just too puckering for me. May be a dumper to make room for a mild

EDIT:
I used Mott's applejuice. I can tell that I definitely want to try this out again, but I think i'd go for fresh juice without added acids.

You can buy commercial Apple Juice without added vitamin c. I believe CERTAIN styles of Tree Top Apple Juice and their Apple Cider do not have the added acid. I prefer these over all other so called cheap off the shelf Apple Juices or Ciders.

J

Don't give up on this recipe. It's a damn tasty beverage if made properly.

J

 

[PintOfBitter]

You can buy commercial Apple Juice without added vitamin c. I believe CERTAIN styles of Tree Top Apple Juice and their Apple Cider do not have the added acid. I prefer these over all other so called cheap off the shelf Apple Juices or Ciders.

J

Don't give up on this recipe. It's a damn tasty beverage if made properly.

J

its sad because I can tell it has tons of potential. I may be able to turn this batch into something drinkable with some backsweetening treatment. my next try will be with quality juice.

 

[Stuntman]

My batch was carbed and ready in the keg today, so I tasted it. It did not have any yeast bite, though it smelled like it would. Unfortunately, it is quite a bit too sour for my liking... I can taste a very promising flavor in there somewhere, but it's just too puckering for me. May be a dumper to make room for a mild

EDIT:
I used Mott's applejuice. I can tell that I definitely want to try this out again, but I think i'd go for fresh juice without added acids.

Keg it and let it condition. My first time, but I am sure it will change like everything does with time.

 

[PintOfBitter]

normally i would agree, but acid just won't age out. I cut it with about 1/4 apple juice and it's pretty tasty. The sweetness makes the sour much more palatable. maybe not a dumper after all. next time around I think I'll still go for the fresh juice.

 

[Mista_Sparkle]

Hmm, this seems like a great idea for the SWMBO, if only I can get her to fund it...

 

[oparea]

normally i would agree, but acid just won't age out. I cut it with about 1/4 apple juice and it's pretty tasty. The sweetness makes the sour much more palatable. maybe not a dumper after all. next time around I think I'll still go for the fresh juice.

Was a bit too sour for me, some extra unfermentables might help imho. Fresh juice might make a world of difference too, or maybe just something to balance the ph from the acid side.

 

[titobandito]

normally i would agree, but acid just won't age out. I cut it with about 1/4 apple juice and it's pretty tasty. The sweetness makes the sour much more palatable. maybe not a dumper after all. next time around I think I'll still go for the fresh juice.

The most sour batch of this I made was with fresh juice; I bought it at the mill that pressed it. I doubt yours is sour because of the added vitamin C. It's most likely because of sulphur. Next time you make some, try adding yeast nutrient. It's helped mine a lot.

 

[HalfPint]

The most sour batch of this I made was with fresh juice; I bought it at the mill that pressed it. I doubt yours is sour because of the added vitamin C. It's most likely because of sulphur. Next time you make some, try adding yeast nutrient. It's helped mine a lot.

+1.

I find that happens sometimes with my Belgian yeast strains. The sulfur gives it a well, sulfur taste that can sometimes be a tad sour tasting. I'm not sure if you can understand what I'm saying, you kind of just have to taste it, but If I was pintofbitter, I'd let it get some age. That helps all things!

 

[titobandito]

+1.

I find that happens sometimes with my Belgian yeast strains. The sulfur gives it a well, sulfur taste that can sometimes be a tad sour tasting. I'm not sure if you can understand what I'm saying, you kind of just have to taste it, but If I was pintofbitter, I'd let it get some age. That helps all things!

I couldn't agree more with letting it age.

 

[PintOfBitter]

well I am pintofbitter and even at half the current sourness it's unpalatable. if I run outta kegs, it's the gutter for ol' Graffy. until then i'll drink it with applejuice, which makes it drinkable even if it's not eminently enjoyable. I will definitely try again; new yeast, new juice, proper care.

 

[HalfPint]

well I am pintofbitter and even at half the current sourness it's unpalatable. if I run outta kegs, it's the gutter for ol' Graffy. until then i'll drink it with applejuice, which makes it drinkable even if it's not eminently enjoyable. I will definitely try again; new yeast, new juice, proper care.

Did you post what recipe of Brandons you followed? I do the 120L, 1 lb amber dme, and 1 lb light dme. He really is right when he says that the higher roast crystal and amber dme will help mellow your brew.

Also, what hops did you use? You really do need to use a neutral hop next time.

I'm not calling you a newbie by any means, I'm just trying to tell you what I've experienced when making this recipe.

 

[jon]

the sulfur taste/smell can sometimes be purged, or so I have read. carb your keg, then bleed off most of the carbonation, then carb again. this is supposed to help remove the sulfury compounds.