Continuous Turbo Cider

[wiredcharlie]

I've been playing Turbo Cider, a demijohn at a time. After syphoning off into bottles is it OK to start the process again by just tipping more cartons of apple juice over the top of the yeast left at the bottom of the demijon?

ie not using fresh yeast and not cleaning the demijohn!!

Tony

[Goat]

short answer yes
make sure its done straight away after bottling the previous batch
and also ideally make the gravity of the new batch the same as the last
it isnt recommended that you reuse yeast continuously, maybe just for 3 or 4 batches.

[oldbloke]

I've been doing a gallon a week, wish I'd thought of this!
OTOH, in theory I'm comparing the effects of different yeasts (in practice I'm getting rat-arsed and forgetting to take proper notes)

[Spud395]

I'd add a little to that.
I've been reusing yeast a lot, but wouldnt "tip more cartons of apple juice over the top of the yeast left at the bottom of the demijon"

My understanding is that you will be massively over pitching by doing this (there will be way to much yeast)
You will also be inviting infection by not sanatising youe equipment.

What I do with mine (mostly AG beer brews) I will save a portion of the yeastcake into a sanatised jar by swiling the full cake in some boiled cooled water and pouring into jar.
Put this in the fridge for a while and you will get 3 layers, basicly water, yeast and trub.
Sanatise your DJ, tip in your juice, pour off the water carefully, pour the yeast into the DJ and discard the trub.
I've taken a pack of dried yeast to 5 generations with no ill effects doing this.

I'd also suggest you get a 5 gallon FV and start brewing bigger batches, it'll ferment out i more or less the same time and you'll get 5 times more.
The big upside of this is that you will get ahead of yourself and end up with some of your cider matureing a little, it make's a huge difference imo.
Also you will save on yeast if thats your mission

[oldbloke]

Tonight's taste test results:
ErIndoors prefers the 1-week-in-bottle 5juice:3nectar +tea underpitched Lalvin Bourgovin RC212 red wine yeast version
to the 4days-in-bottle nectar +tea, Gervin D version

But if any bottles survive that long, they could be completely deifferent a couple more weeks down the road.

I do a gallon at a time coz washing/sanitising/filling 40 bottles in one go does my head in.

[Bryggmester]

I do two or three demijohns in succession using the yeast residues and topping up with apple juice in the same demijohn. i would never dream of not sanitizing etc if was beer, but cider is a lot more resistant to nasties and infection.

[shazza]

I do 25L at a time .I get 5 brews from the one pack of youngs cider yeast.First brew takes a couple of days to get to a vigourous ferment and about 8-10 days to get to.998 or thereabouts.I syphon off the cider to cornies and immediately add apple-juice and adjuncts to the remaining lees.The fcuking thing starts bubbling within 45 minutes and has usually fermented out within 5 days.Bleeding magic.Recipe:
15Litres Aldi apple juice (87c per litre)
1x454g jar aldi honey
2-4 Bramley apples(finely chopped in food-processor and tied in muslin-type bag)
8 tea-bags stewed in 500ml boiling water(boil 30 secs,simmer 10 mins and rinse and squeeze bags in a further 500ml cold water)
1Kg white sugar (dissolved in tea solution with honey)[CAUTION:Only add hot ingredients to FV after all the AJ and a few litres of cold water have been put in or you will stun/kill the yeast.}
When brew has finished rack and add 1Litre Tosscoes AJ 50% juice.Bottle or corny.Leave bottles at least 5 days.Cornie owners cool,pressurise and consume.
Cheers.

[jason123]

I spose, in theory, you could just add AJ to a pressure barrel as well. wait and drink without even having to bottle or transfer from an FV to a barrel.
Would that make it Turbo Turbo cider

Might not make the best brew though!