Mash with apple juice?
  • CurlyFatCurlyFat
    Posts: 71,637
    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?


    I took a short one a couple hours ago. It was nice. --
    C_B

  • 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: 71,637
    frydogbrews said:

    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.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • 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: 71,637
    I forgot about this. Still sounds like an interesting thing to attempt.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • jeepinjeepinjeepinjeepin
    Posts: 18,099
    Maybe do a thick mash with water and sparge with juice?
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  • CurlyFatCurlyFat
    Posts: 71,637
    jeepinjeepin said:

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



    Nope. It's all or nothing. Period.


    I took a short one a couple hours ago. It was nice. --
    C_B

  • ceanntceannt
    Posts: 53,828
    lot of pectins in apple juice.... might end up with "beer jelly"........
    hmmmmm......... be really good on toast
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 49,786
    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.
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  • ceanntceannt
    Posts: 53,828
    Ha!
    I'll go with "not"
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jeepinjeepinjeepinjeepin
    Posts: 18,099
    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
  • JayrizzleJayrizzle
    Posts: 90,691
    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).
    image
  • 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: 53,828
    frydogbrews 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



    yeah.... that's pretty much what my understanding was
    Never attribute to malice, that which can adequately be explained by stupidity.
  • C_BC_B
    Posts: 89,069
    frydogbrews 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?
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 53,828
    C_B said:

    frydogbrews 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 .....
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jeepinjeepinjeepinjeepin
    Posts: 18,099
    No boil lactic fermented graff!
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  • C_BC_B
    Posts: 89,069
    jeepinjeepin said:

    No boil lactic fermented graff!



    Bam. Done.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 89,069
    See this is why I come here. Outside the box thinking.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 49,786
    no boil all extract beer. just boil up some hop tea and add it once it's in the fermenter.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • frydogbrewsfrydogbrews
    Posts: 44,679
    FromZwolle said:

    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: 49,786
    frydogbrews said:

    FromZwolle said:

    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.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 49,786
    or anyone else with juice and extract on hand. i have neither.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • frydogbrewsfrydogbrews
    Posts: 44,679
    FromZwolle said:

    frydogbrews said:

    FromZwolle said:

    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
  • JayrizzleJayrizzle
    Posts: 90,691
    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?
    image
  • ThymThym
    Posts: 122,708
    Dr_Jerryrigger said:

    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?



    Oh god I hope so. Please make this be true.
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