For any alcoholic brew that doesn't fit into any of the above categories!
-
eastybeasty
Post
by eastybeasty » Thu Jan 06, 2011 2:48 pm
hi guys
ive got a friend coming down next weekend and i want to have some turbo cider ready for her to try, with christmas and new year etc ive not been here to get more started. now im running out of time....but i had an idea...ive seen turbo yeast and was wondering if i could use this instead of normal yeast? has anyone tried this or can anyone see any potential probs? i usually just get lidl apple juice and pitch all purpose yeast but this will take too long....not that im inpatient!!
-
gti1x
- Piss Artist
- Posts: 133
- Joined: Tue Mar 02, 2010 6:20 pm
- Location: Garelochhead, Scotland
Post
by gti1x » Thu Jan 06, 2011 3:03 pm
Turbo yeast is usually used to produce high alchohol drinks (ABV 20%+) without the need for distillation. Although it is fairly fast when fermenting what is essentially sugar water I'm not sure how fast it would be with apple juice.
I suspect that it would also affect the flavour, since usually it is used with activated charcoal to remove all flavour from the alchohol produced. Personally I prefer my TC brewed slightly slower (I use cider yeast) as I feel it gives better flavour.
Hope this helps
GTI
Drinking: Kriek (cherry beer); prohibition coconut rum; Davey's Best Bitter 2 (AG); TC; Mead; Gorse Wine; Darwin's summer ale; Apple wine
Conditioning: Grape wine 2009 & 2010; Pomegranate and cherry wine
Brewing: Vinojay (orange wine); Vino de tavola - rosso
Planning: Newton's Porter
Gone but not forgotten: Mead; Framboos (Kit); Gorse wine;
-
eastybeasty
Post
by eastybeasty » Thu Jan 06, 2011 3:20 pm
ahh thanks for the reply, i dont know anything about turbo yeast so thanks for the info. i had wondered if it would affect the taste.....hmmm well maybe to be on the safe side ill just do it in the usual way and try and keep a bottle of my dwindling stock for her to try! just notice you've made gorse wine before, hows that tasting - slightly coconutty? sounds like one to try at some point!
-
Geezah
Post
by Geezah » Thu Jan 06, 2011 7:02 pm
yeah, those Turbo Yeast's smell horrid when fermenting and leave lots of nasty off flavours and smells unless you clean your brew via an activated charcoal filter as mentioned.
A good Champagne yeast and warm (24c) temps and you could have 1 finished in 5 days, but it will still be cloudy and flat.... not something to show off unless you add some chunks of apple and call it 'proppa scrumpy' lol
-
eastybeasty
Post
by eastybeasty » Thu Jan 06, 2011 7:47 pm
cool geezah thanks for the advice! yeah not one to really show off but it would still do the job
-
gti1x
- Piss Artist
- Posts: 133
- Joined: Tue Mar 02, 2010 6:20 pm
- Location: Garelochhead, Scotland
Post
by gti1x » Fri Jan 07, 2011 5:29 pm
eastybeasty wrote: just notice you've made gorse wine before, hows that tasting - slightly coconutty? sounds like one to try at some point!
Definite coconut flavour. The version I made was from CJJ Berry's book (First steps in winemaking) and has come out sweet. I think we drank the last bottle over Christmas (I have yet to check the shed/winestore). Definitely one to do again next year.
GTI
Drinking: Kriek (cherry beer); prohibition coconut rum; Davey's Best Bitter 2 (AG); TC; Mead; Gorse Wine; Darwin's summer ale; Apple wine
Conditioning: Grape wine 2009 & 2010; Pomegranate and cherry wine
Brewing: Vinojay (orange wine); Vino de tavola - rosso
Planning: Newton's Porter
Gone but not forgotten: Mead; Framboos (Kit); Gorse wine;
-
eastybeasty
Post
by eastybeasty » Sun Jan 09, 2011 12:24 am
nice, when its in flower again might well give this a shot.
-
Gordonmull
Post
by Gordonmull » Sun Jan 09, 2011 1:33 pm
Sounds nice gti. Can you post your recipe please?
