Graff (Malty, slightly hopped cider)

[Recluse]

Bottle priming with DME will not add much sweetness because the yeast will eat up the sugars just like regular priming sugar. Might add a little maltiness, but that's it.

 

[petergriffen]

I'm surprised. EC-1118 usually tears through everything. I do usually rehydrate it, though, following the directions on the packet. Not really a STARTER, per se.

Pitched the second one and it got bubbling a bit, hopefully enough to drop it down a few points

Has anybody racked a new batch in on top of the yeast cake from another batch of graff?

Same question, I'm about to even though I didnt have much luck with the EC-1118....could also be slow since it's 55 in here.

 

[jar234psu]

I just took my final hydrometer reading and WOW!!! This is positively delicious. I opted for the Crystal 120, and used 0.35 oz of cascade. I used Windsor instead of notty, since the LHBS was out of it... and it ended up finishing a bit on the sweet side which is fine with me. I didnt take an OG reading, but my estimate is about 1.060, and it finished at 1.011.

The thing that (i think) makes it so damned good, is I used 4 gallons of fresh, locally pressed cider from the farmers market here in NC. I did not boil it, and just threw caution to the wind. It had a little K sorbate (0.01%) which slowed the fermentation down quite a bit, but really did not end up affecting the final product.

I am definitely going to pick up another 8-10 gallons before the season is over. Does anyone know how well this keeps? I'd love to serve it over the summer.

 

[darksidedrinker]

Does this get primed when being bottled and if so with what and how much is recommended? Thanks

 

[djinn88]

My search of this thread led me to no definitive answer.... I need some info on priming with dextrose or light DME, I would prefer to use my dextrose. Please let me know how much weight per gallon. I have about 4.5 gallons if you would like to do the math for me

 

[Recluse]

I generally prime with 1 oz (by weight) dextrose per gallon of Brew. Using DME, approximately 2 oz (by weight) per gallon according to references I have seen. I have never used DME to prime personally.

Here is a handy priming calculator that you can use to determine your desired level of carbonation based on style etc.. calculates for Dextrose, Sucrose, DME

http://www.tastybrew.com/calculators/priming.html

 

[jabumbo]

just pitched the yeast for my batch. OG = 1.058

i couldn't get any of the torrified wheat, and i subconsciously stuck the entire pound of crystal 60L into the pot because that's the smallest size i could get at the brew shop.


very excited to compare this to the other 3 batches of cider i started today as well!

 

[jameshig]

Hey, this is my first post, go easy on me please.

I found this recipe googling around for brewing ciders and it has just come out of the primary fermentation into bottles.

I tried it and it's actually got really good flavor, but it's not sweet at all. When I brew this again, which I will because I'm kind of a perfectionist, I am wondering what I should add to kick up the sweetness. I tried to read through the entire thread, but there are 100 pages.

Also, I didn't add any dextrose to the bottles for secondary fermentation. When I do my second batch, should I do this? What does this add exactly? I'm guessing it allows whatever yeast is left to continue to ferment drying out the beer and adding more carbonation? If this is the only thing it does, then I guess I don't need another addition as it's pretty dry as it is.

I am also getting a little bit of a sour note at the very finish- does anyone have any idea what could cause this?

I did not take a hydrometer reading before starting the fermentation process, but took it before we started bottling. It was at 1010- does this equate to the current alcohol content (I think 1.5%)?

I loved the idea of using hops and malt in the cider, this was a fantastic find.

Sorry for all the questions in one post and thank you.

 

[Recluse]

Also, I didn't add any dextrose to the bottles for secondary fermentation. When I do my second batch, should I do this? What does this add exactly? I'm guessing it allows whatever yeast is left to continue to ferment drying out the beer and adding more carbonation? If this is the only thing it does, then I guess I don't need another addition as it's pretty dry as it is.

The Dextrose is for the purposes of carbonation. It will not dry things out appreciably as all the fermentable sugars have already been dealt with. The small amount of priming sugar is added to generate CO2 to carbonate the beverage. I guess you can drink it still, but I like my ciders bubbly and since this is sort of between a beer and a cider, I don't think it would taste too good flat.

I am also getting a little bit of a sour note at the very finish- does anyone have any idea what could cause this?

It will probably mellow with age. All ciders have this to some extent or other.

I did not take a hydrometer reading before starting the fermentation process, but took it before we started bottling. It was at 1010- does this equate to the current alcohol content (I think 1.5%)?

Without a starting gravity reading, this measurement is useless for predicting alcohol. GENERALLY following the recipe gives a starting gravity around 1.058-1.064 or thereabouts.. so your 1010 final gravity reading would equate to about

6.3-7 %ABV

 

[akthor]

If you want it sweeter I imagine you could backsweeten it with some sort of non-fermentable sweetner like lactose.

 

[klyph]

I'd recommend clarifying as much as possible as too much yeast contributes undesirable flavors IMO.

 

[Bombo80]

OK, I just finished all 101 pages of this thread. WOW !!! I was going through my freezer and found that I have 3 gallons of fresh pressed cider I made last fall, and put in plastic milk jugs and froze. I am thinking of getting another gallon and splitting it into two different batches. That way I can make two slightly different versions to see which one I like the best.

 

[jar234psu]

Ok, so my FG was WAY higher than expected. I finished at 1.020, and started at 1.060. My LHBS was out of Nottingham, so i had to use Danstar Windsor. Has anyone else had an issue with this yeast? I also used local cider, which had 0.01% potassium sorbate... so maybe this was the problem.

Any thoughts?

 

[klyph]

Have you tasted it? A higher FG might be more desirable.

You could've just had a Bob Ross signature happy accident.

 

[jar234psu]

Hey there Klyph... you make a good point. I have indeed tasted it (how could I not?!). Because I used locally pressed cider, I need to be patient while the pectins drop out, as they are contributing quite a bit of tartness to the final product. I added some pectic enzyme about 12 hrs before fermentation, and have been getting gradual clarification over the past 3 weeks, so I am not too worried. The sweetness is there, but its covered up by the astringency of the pectin...

 

[Heckle]

I tried to read through the entire thread, but there are 100 pages.

Read through the entire thread. It took me a few days to read ti all but I picked up some little tidbits that applied to how I do things. Never know, you may pick up a tip or two.

 

[Recluse]

Ok, so my FG was WAY higher than expected. I finished at 1.020, and started at 1.060. My LHBS was out of Nottingham, so i had to use Danstar Windsor. Has anyone else had an issue with this yeast? I also used local cider, which had 0.01% potassium sorbate... so maybe this was the problem.

Any thoughts?

Well.. Windsor is known for leaving a relatively high gravity and sorbate is one of those additives you DO NOT WANT in a fermentation. Sorbate will not kill yeast, but will prevent them from multiplying. It is used to stabilize wine after all fermentation is done. IF being used to STOP fermentation, it is usually used WITH Sulfite, which will kill yeast. Sorbate added alone to an active fermentation can lead to off flavors (geranium flavor).

Sounds like a 1.020 might have been more due to the Windsor yeast than the sorbate, though. IF it tastes OK, then you should be fine.

 

[RugenBrau]

I wish I had your problem. Mine finishes out to dry!!

 

[bilder]

I made a batch of this and it has been in the bottle for about 5 weeks now. Gave a sample to my neighbors and they absolutely loved it.

I am going to have to ration this batch till I can get more made up.

 

[Spicer]

This sounded so good and quick and easy I had to run to the home brew store today and get supplies. Going by the op recipe except with 90L and carapils. Hopefully it'll be ready to drink by thanksgiving

I told myself I'm not brewing any more beer until next week when I finish my mlt so I can do my first ag batch. Luckily, graff isn't beer

 

[FenoMeno]

I got an OG of 1.050. Any suggestions on what the FG "should be"? Secondary/Shock/Age, or age in bottles?

 

[chuckjaxfl]

I got an OG of 1.050. Any suggestions on what the FG "should be"? Secondary/Shock/Age, or age in bottles?

I just bottled a batch, fermented on Pacman.
OG 1.056
FG 1.010

It's young, but so far I like the batch I did with 1450 better. I think it finished around 1.015 or 1.018, I don't recall and didn't record that batch, unfortunately.

 

[BootsyFlanootsy]

hello there folks, my name is bootsty-flanootsy, I am a long time peruser of this board, first time poster.

I have brewed this here Graff a few times, with a few personal tweeks, mostly to great success. I tell people it's an Apple Ale, and that seems to work best.

HOWEVER, what brought me here today was this...

I screwed up. When I bought my specialty grains I bought a pound each. When the LHBS attendant asked me how I would like the grains milled, I stupidly said to just go ahead and grind them all together. So yeah, there was a TON of torrified wheat up in that there graff. Needless to say, the ferment was super intense. the blow off tube was going crazy for damned near a whole week. I wound up using the Wyeast 1469-PC West Yorkshire Ale as I thought it would be a nice choice.

So I am guessing that this is going to be some seriously hazy, if not murky looking stuff due to the high amount of wheat.

Also, anyone have any thoughts on how my mistake may alter the flavor profile?


Thanks for any and all input on this.

I'm sure I'll drink it no matter what, but, just thought it'd be fun to get some input on it to compare it to once it's actually ready to drink.

 

[OHIOSTEVE]

I made this a couple of weeks ago.. I used a whole pound of crystal 60 however, everything else the same ( did this because I used cheap apple juice) Anyway OG was 1.060, and it is setting at 1.012 right now. I transferred to a bright tank and popped it into cold crash. Now I am wondering if I jumped the gun on cold crashing, but I don't think it will go any lower with nottingham .

 

[akthor]

From my understanding the torrified wheat is just for head retention and doesn't do anything to the flavor. You will probably just have really thick head. If you are worried it will be cloudy use some gelatin or other clearing agent on it.

 

[BootsyFlanootsy]

thanks akthor.

though, I can't help but feel it will affect the taste in some way or another. I agree though, I'm sure the head on these things is going to be ridiculous, out of control even.

I've never used any clearing agent aside from whirlfloc.

What would that entail?

 

[akthor]

Do a search for Gelatin or clear beer, lots of different ways to do it.

 

[BootsyFlanootsy]

will do. thanks.

 

[jabumbo]

i just kegged mine over the weekend and it fermented out on me to 1.000

how is that even possible?!?!

 

[CidahMastah]

Brandon, just curious. Do you prefer nottingham or Safale-05 for this recipe? I have both and my own fresh pressed cider so I want to choose the best one. As you know fresh pressed cider is precious. We did about 160-180 gallons this year and I have about 85 Gallons working into wines and ciders with several recipes (we gave a lot away too). Luckily we freeze a cache of drinking cider and have it all year, so I plan to play with some of that to attack your concoction. The idea of a good apple hooch before May-June sounds great to me Thank you kindly!!