jamesjensen1068
Well-Known Member
Sorry my mistake.... I'll remove my asshat now.
Sorry my mistake.... I'll remove my asshat now.
My Graff came out a wee bit dry, however SWMBO loves it. She says its like Magners. I personally don't like cider much, so I am letting her drink it. In fact, it was brewed for her. I will say it has a nice head, is slightly malty and is not 'bad'. I did cold crash it @ 35 for 5 days, however it didn't clear very well. Even after sitting in the keg for a few days, it still isn't overly clear. However, there is a possibility I need to get more out before all the last remaining sediment is gone.:fro:
I'm the type where I like to drink my beers during the process of making, at bottling time and during the 2 to 3 weeks of bottle conditioning.
Needless to say I've done the same thing with the Graff. After two weeks it's carbinated great.....but I must say I'm underwhelmed by the taste. It's not that its bad...it's just that so far I'm not saying, "Wow...I gotta have another one of those". Should I really expect much more change in taste in the following weeks???
Cheers.
I used this recipe as a guideline and made a 5 gallon batch with 3 gallons of fresh peach cider (gravity of 1.035) and 2 gallons of wort. I pasteurized the cider for 10 mins at 160, let cool, then racked it onto the wort after the boil. I will add 2.5 pounds of peach puree to the primary after day 3 of fermentation, give it a few more days, then sorbate/sulfite it, then rack to secondary over another 2.5 lbs of puree to back sweeten. Here's what I used:
1/2 lb crystal 10L
1/2 lb crystal 40L - both steeped for 30 mins around 150
1 lb - light DME
3.3 lbs - amber LME
0.5 oz - 5.5% Mt.Hood
30 minute boil, used wort chiller, pitched Wyeast ESB 1968 last night around 1030, bubbling this morning at 7, forgot to get an OG. I plan on kegging after two weeks in the secondary. If additional sweetness is not needed, the second puree addition will be foregone. I'll let you know how it turns out.
I know there were posts about using AJ concentrate to prime at bottling time. Can anyone tell me how well this worked and if this added any sweetness and how much to use?
Anybody make this with fresh pressed cider. I got a lock on a local orchard that will sell me as much cider as I want with no preservatives.
Wondering if I should do a batch of Graff or just a straight Cider??
I have the same (but with crystal 120) fermenting away right now. What yeast did you use? I have the same OG so curious if I am going to end up in much the same place (safale-05).
I just tasted it after two weeks in the carboy, it was VERY tart. It may just need to age in the bottles some? I used cider not juice and it is definitely not clear, more of a pumpkin looking orange color. I sanitize everything, I mean everything so I don't think it has gone bad.
OG was 1.60 and finished right at 1.00, I think I will add some splenda to sweeten.
Gonna start a batch of this sometime this week!
Only thing I'm not sure about is what qualifies as a "cheap store brand"...anything cheap from a store? Thinking of finding something like Mott's that doesn't have preservatives.
Just wondering so I know which kind of crystal I should use...seems like 120L would cover most, if not all, of the apple taste.
Thanks!
Are there better options am I ok? Suggestions?
What temp do you ferment this stuff at? It's been 24 hrs and I have no airlock activity yet. Everything else I have brewed I have had activity within 12hrs. My basement where I ferment is keeps the temps around 62 - 64 F is this too cool or do I just gotta wait longer?
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