The Breakroom > The Water Cooler
Cider Brew - project log
raynerd:
I`m not a massive fan of white wine but I guess it would stretch my apples out a bit. I`ll stick to the cider for now but maybe think about a wine next time, although if this is sucessful I`ll probably fancy giving a good ale a go!
I`m going to the shop later tonight, I need to find a UV pasturised apple juice to add to my mix to bulk it out a little. The method I`m following is for 4gallon of apple juice but I`m hoping to top my gallon up to 2 and do a half batch.
raynerd:
Here is an update on my Graff brew. Decided to follow a recipe that I found some time ago - it is a cider brew but with hops and malts to give it extra body. It also allowed me to add an extra couple of litre of water and so would stretch out my apples a little further, as well as making it more tasty!
Thanks for the tip on the coffee filters rleete! It helped a bunch, they are now very transparent
With it being a true brew from grain, I had to do a mini mash. I steeped 80g of crystal malt in 1.2Litre of water @ 155deg F for 30 minutes. I tried to keep the temp constant so that I got the right taste from the grains and no unwanted bitterness.
I then put 0.5 Litre of water on the hob to warm up to 170deg F while the crystal was steeping. It was smelling amazing!!
I then sparged the crystal with the 170 deg water by holding the sock above the pan and trickling the hot water through it.
I next added 300g of dried malt extract rather than using plain sugar
and set this to boil with 5g of cascade hopps for another 30 minutes. By the time I took this photo I had actually removed the little sock of hopps but it was in there!
I then let the whole lot cool right down to 70deg F (apparently I could have let the apple juice cool it but it would perminantly cloud my brew, some don`t mind but I fancied it clear then I could see what was going on!) I then pitched my yeast - 3.5g in each demijohn. I split the mix incase it decided to bubble up, I probably could have fit it all in one!
Hopefully should see some activity within the next few hours. I thought there were small bubble on the top and I think the pressure has increased because the airlock has shifted positions. Hopefully, when I get back home it should be bubbling!
Fingers crossed...
Chris
Bernd:
Good luck Chris.
When I first saw that what sprank to mind was "What would the narcotic guys think about this?" White poweder, heat. :lol: :lol: :lol: :lol:
Bernd
rleete:
One more tip for future batches: activate your yeast in warm water. Boil a couple of cups (half a liter?) water, and add just a little sugar - a couple of spoonfulls. Let cool to roughly the same temp as a warm shower. Add the yeast, and let sit for an hour or so. If you do this before you start boiling up the other stuff, it's nicely going by the time you get to pitch it. Then, by the time you add the airlock it's alrady going.
I don't see any big messes, so I assume you didn't boil over. Every brewer does it eventually; it's almost a right of passage.
raynerd:
:doh: will my yeast still get going ??
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