Silky Vanilla Bean Graff
This Vanilla Bean Graff fuses the rich flavors of traditional graff with the luxurious essence of split vanilla beans. The infusion creates a smooth, creamy texture and a sweet, aromatic profile, enhancing the natural maltiness of the beverage. Perfect for cozy evenings or as a unique offering at gatherings, this graff will enchant your senses and palate alike.
ingredients
- 1 gallon apple cider
- 3 lbs. light malt extract
- 1 lb. brown sugar
- 4 split vanilla beans
- 1 tsp. ground cinnamon
- 1 pkt. champagne yeast
- 1/2 cup honey (optional, for sweetness)
- 1 gallon sanitized water
steps
- 1.
In a large pot, combine the apple cider and light malt extract over medium heat. Stir until fully dissolved.
- 2.
Add the brown sugar and ground cinnamon, stirring well to incorporate.
- 3.
Split the vanilla beans lengthwise and scrape the seeds into the mixture, adding the pods for more infusion.
- 4.
Continue heating until the mixture reaches 160°F. Remove from heat and let it cool to room temperature.
- 5.
Once cooled, pour the mixture into a sanitized fermentation vessel and top with 1 gallon of sanitized water.
- 6.
Sprinkle the champagne yeast over the surface and seal the vessel with an airlock.
- 7.
Allow the graff to ferment in a cool, dark place for 1-2 weeks until fermentation is complete.
- 8.
After fermentation, strain out the vanilla bean pods and transfer the graff into clean bottles, leaving some headspace.
- 9.
If desired, add honey for additional sweetness and gently mix before sealing.
- 10.
Cap the bottles and let them carbonate at room temperature for another week, then refrigerate. Enjoy chilled!
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