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Mash with apple juice?
  • CurlyFatCurlyFat
    Posts: 58,780
    This inspiration just hit me randomly as I sit waiting to pick my daughter up from pre-school.

    Could I make a graff by replacing the mash water with apple juice? I know i'd probably have to mess with the pH, but other than that does anyone see an issue with this idea? Has anyone done this?

    "Balls."
    - Thym's 100,000th post

  • frydogbrewsfrydogbrews
    Posts: 44,679 Accepted Answer
    boiling apple juice tends to make it hazy, but other than that, i don't see any huge problems.
  • CurlyFatCurlyFat
    Posts: 58,780

    boiling apple juice tends to make it hazy, but other than that, i don't see any huge problems.



    Could that be remedied with pectic enzyme? Or is there no way around it? Not that I care about haze, and I can even filter if I care to.

    "Balls."
    - Thym's 100,000th post

  • frydogbrewsfrydogbrews
    Posts: 44,679
    i don't think PE will cure a haze caused by boiling, it may reduce it, but once that pectin is set by heating, it becomes an entirely different beast. filtering may work, but it will also remove some things you want from the apple juice.
  • CurlyFatCurlyFat
    Posts: 58,780
    I forgot about this. Still sounds like an interesting thing to attempt.

    "Balls."
    - Thym's 100,000th post

  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    Maybe do a thick mash with water and sparge with juice?
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  • CurlyFatCurlyFat
    Posts: 58,780

    Maybe do a thick mash with water and sparge with juice?



    Nope. It's all or nothing. Period.

    "Balls."
    - Thym's 100,000th post

  • ceanntceannt
    Posts: 47,225
    lot of pectins in apple juice.... might end up with "beer jelly"........
    hmmmmm......... be really good on toast
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,034
    ceannt said:

    lot of pectins in apple juice.... might end up with "beer jelly"........
    hmmmmm......... be really good on toast



    you may have found the next great clarifying agent. or not.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 47,225
    Ha!
    I'll go with "not"
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    So apple juice, no roasted malts, pectin enzyme, and an alkaline ph buffer?
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  • frydogbrewsfrydogbrews
    Posts: 44,679
    that'll probably keep it from turning solid
  • JerryJerry
    Posts: 72,164
    I though some people used pectin as a clearing agent. It may be hazy just after boiling, but I would expect that would settle (and in doing so grab other hazy stuff).
  • frydogbrewsfrydogbrews
    Posts: 44,679
    no, they use gelatin to clear.
    Once pectin is "set" it is held in suspension for all eternity.
    It gets "Set" by heating it above about 150
  • ceanntceannt
    Posts: 47,225

    no, they use gelatin to clear.
    Once pectin is "set" it is held in suspension for all eternity.
    It gets "Set" by heating it above about 150



    yeah.... that's pretty much what my understanding was
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 76,481

    no, they use gelatin to clear.
    Once pectin is "set" it is held in suspension for all eternity.
    It gets "Set" by heating it above about 150



    So you're saying that mashing at 148 should be fine then?
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 47,225
    C_B said:

    no, they use gelatin to clear.
    Once pectin is "set" it is held in suspension for all eternity.
    It gets "Set" by heating it above about 150



    So you're saying that mashing at 148 should be fine then?


    Yeah .... just as long as you don't boil the wort .....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jeepinjeepinjeepinjeepin
    Posts: 16,484
    No boil lactic fermented graff!
    Sign here______________________________
  • C_BC_B
    Posts: 76,481

    No boil lactic fermented graff!



    Bam. Done.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 76,481
    See this is why I come here. Outside the box thinking.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 46,034
    no boil all extract beer. just boil up some hop tea and add it once it's in the fermenter.
    "Oh, you were serious? I was drunk."-C_B
  • frydogbrewsfrydogbrews
    Posts: 44,679

    no boil all extract beer. just boil up some hop tea and add it once it's in the fermenter.



    this could work. somebody do it.
  • FuzzyFuzzy
    Posts: 46,034

    no boil all extract beer. just boil up some hop tea and add it once it's in the fermenter.



    this could work. somebody do it.


    i vote you.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,034
    or anyone else with juice and extract on hand. i have neither.
    "Oh, you were serious? I was drunk."-C_B
  • frydogbrewsfrydogbrews
    Posts: 44,679

    no boil all extract beer. just boil up some hop tea and add it once it's in the fermenter.



    this could work. somebody do it.




    i vote you.


    no
  • JerryJerry
    Posts: 72,164
    Isn't what makes apple juice not cider that it's been over processed and has had almost all the pectin removed so it can be pasteurized?