I think I used 2/3 a cup and it worked out fine.
I think I used 2/3 a cup and it worked out fine.
One Week Mark- Im pretty sure this is done fermenting. Took a hyrdometer reading and it was at 1.004. Same as day 5. Starting to clear up a little. Not a cloudy. Taste - there is a good tart apple taste to it. better than it was 2 days ago. Time to let it sit in the carboy for another week then to bottles.
How much krausen does this recipe usually produce? I just brewed today and it is currently bubbling away in a 5 gal better bottle with a 3 piece airlock.
I currently only have the standard tubing that came ith my Midwest kit, and I don't think it will fit in the bung for a blow off tube. I've heard you can place sanitized aluminum foil over the carboy, anyone have experience with this?
Thanks for the quick feedback. I'm a new brewer and I'm a bit worried using 5 gal carboy with not a lot of headspace. I'm using US04 in about 64 degrees.Mine produced about an inch if that in my 8 gallon bucket. Less than any of my full beers have ever produced. It started fast and went fairly quick, it was down to 1.010 within a week on a fresh pack of Notty.
Thanks for the quick feedback. I'm a new brewer and I'm a bit worried using 5 gal carboy with not a lot of headspace. I'm using US04 in about 64 degrees.
My primary bucket is 6.5 gallons and an airlock has been working great with an IPA using US05 in around 64 degrees.
Thanks for the quick feedback. I'm a new brewer and I'm a bit worried using 5 gal carboy with not a lot of headspace. I'm using US04 in about 64 degrees.
My primary bucket is 6.5 gallons and an airlock has been working great with an IPA using US05 in around 64 degrees.
Looks like I'm at 65 ambient, I can't check the fermenting temp just yet as I need another LCD thermometer. I ended up adding the tube from my siphon to the carboy bung to rig a blow off tube just to be safe.At 64F you should at least be protected against the yeast "going crazy" before you notice . . . no promises on that, though. Are you controlling based on internal temperature, or at least a fermometer? Or just ambient temps (which will be lower than the brew itself by a number of degrees)? I'd just keep an eye on it, especially the first 48 hours. In a carboy, the head space goes quickly due to the tapering volume. I'd put it on a towel or something just in case it goes off while you're in bed. Honestly, I'd put foil on it or just leave it open until it's settled. You can always re-sanitize the mouth of the carboy after you've cleaned up a blow-off. I'd rather do that than clean the ceiling if an airlock got clogged and blew off under pressure! I stopped using my glass carboys anyway, though, so I just use a bucket with a lid, without anything in the airlock hole (like you said, it's too small for a decent blow-off tube).
Thanks for the heads up, 05 was for my IPA but I'm okay there. I'm currently using 04 for the graff. I decided to rig a blow off just in case, don't want to come home to a mess.I don't want to freak you out, but I used S05 in my most recent batch at an ambient temp of ~60 degrees, and the five gallon batch blew the airlock off the 6.5 gallon carboy it was fermenting in. You may want to consider a blowoff tube.
Looks like I'm at 65 ambient, I can't check the fermenting temp just yet as I need another LCD thermometer. I ended up adding the tube from my siphon to the carboy bung to rig a blow off tube just to be safe.
Thanks for the tip, after setting up the blow off tube last night I saw another post using the airlock piece.You can also take the center out of the 3 peice air lock and put the tubing on the post inside.
I just picked up my grain bill, going to brew this tomorrow for a ten gallon batch.
6lb two row
1lb special b
4 oz honey malt
4 oz flaked wheat
8 oz carapils
1 oz us fuggles
S-05 in each carboy
woknblues said:So I am about 3 weeks into the ferment... I pulled off a sample to taste. Seems pretty dry and a little harsh at this point. My gravity is at 1.023 from an OG of 1.065. Seems to be going a bit slow..
rand3rd said:I made a high gravity cider with 5 gallons of store bought aj , 2 vpounds of light brown sugar, 1 pound white sugar, 4 tbls of cinnamon, and dry pitched champagne yeast.
The airlock was bubbling good for three days when i got the urge to boil up 3.3 pounds of hopped dark lme.I let it cool to the same temp as the cider and in it went. that was 4 days ago and it is still going strong.
Is this going to be drinkable?
From everything I've read .. Slow and steady wins the race with this brew ... Well and a bit of patience too
woknblues said:True... three weeks and i am chomping at the bit!!
3oz torrified wheat
3oz Crystal 60l (LHBS milled them together while I wasn't watching, doh!)
I just pulled a sample of this that is 1 week into fermentation. IT TASTES AMAZING. Great smell, not too dry, and has a body of an ale. 7 more days in the primary then I prime and carb er' up for a few weeks.
Brandon O- Thank you for this recipe. I'm a huge DTS fan and this recipe is what actually got me into homebrewing.
I have a question or two. I've never brewed anything. I am going to try and make the Graff. My first question is. when and how do you add the carbonated to his drink? and what do you use to carbonate it?
I have a question or two. I've never brewed anything. I am going to try and make the Graff. My first question is. when and how do you add the carbonated to his drink? and what do you use to carbonate it?
More specifically, once fermentation is complete, you'll add priming sugar to your Graf. From what I have read 4oz appears to be the correct amount for a 5 gallon batch. Once you've added the priming sugar this will restart fermentation (which as previously mentioned produces CO2 and alcohol). Once your Graf has reached the levels of carbonation you like you can pasteurize it to kill off any active yeast. Keep in mind that you can produce bottle bombs by:
1) Going overboard with your priming sugar.
2) Adding adequate priming sugar but not checking your carbonation levels.
3) Not pasteurizing your Graf
As stated I'm new to this game also, so if I've provided inaccurate information someone PLEASE correct me. My wife will go nuts if she finds broken bottles in our office.
BrewerBear said:4 oz is fine to prime with. Points 2 and 3 are not accurate as there is no need to pasturize this drink.
Zuzu said:ahh. thanks a lot guys for the info!
So my Graff Cider has been in the bottle for almost three weeks after 2 weeks primary and one in secondary. I followed recipe to the "t", except racking to secondary, using 120l crystal as suggested when using cheaper juice. I used Motts. I used Fuggles for hop addition. I made this for the wife since she is the cider person in the house. Tried one today to see the carb level and check flavor. All I can say is I was disappointed. It's still a little tart and carb levels were still not where I want them to be. I used 3/4 cup corn sugar to prime in a 5 gal batch. As for the flavor, I opted to make this because some said it was compariable to Woodchuck and the wife is a big fan of Woodchuck Cider. I know this recipe is like comparing apples to oranges since Woodchuck is a true cider, but IMO,this is nothing like Woodchuck. The flavor is still a little tart and there is little to no apple flavor. I am gonna let this sit and age for a bit to see how the flavor comes through but I can honestly say that I probably won't brew this again.
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