Good questions - in to watch responses!Ok, I got through about 280 pages and gave up and decided to just ask the questions I was looking for answers to.
1. Many have said this came out more tart than they were hoping for, any answers as to why? I know what might be tart to one person might not be to another so mainly just looking as to what is contributing to tartness or what could make it sweeter, without back sweetening.
2. Others have talked about different versions, I would like to make more of a caramel apple tasting graf, any thoughts on how to get there? Maybe up the caramel malt more?
3. Has anybody done an all grain version? What grains and what mash temp?
4. A couple people have posted about using a Belgian strain, has anybody tried? I was considering using Wyeast Forbidden Fruit to build up a yeast cake.
5. Has anybody changed the ratio of "beer' to AJ? What differences was there from the 1:4 ratio of the original post?
(Just found this thread - hoping to brew a batch with fresh-pressed cider this fall. )