My next TC

oldbloke · Post by **oldbloke** » Tue May 22, 2012 1:33 pm

I've been doing TC for a while, varying the recipe each time, and am getting to the point I feel I know what works.
But the local wholefood place had some cider for sale recently on a bring-you-own-bottle basis, and it was nectar.
It was more appley and had a fuller more rounded flavour than even my best TC.
I thought maybe I could get a slightly fuller flavour by upping the ABV from my standard just-the-juice 5% - maybe with honey.
Didn't want to start messing with real apples or lots of extra ingredients - defeats the Turbo part of the name, after all.
Then I spotted: Suma apple concentrate.
Should be able to up the apple-iness and the ABV just a bit by using it in conjunction with normal AJ.
So this weekend I'll be doing a couple of gallons.
Each will have 1/2l cranberry, 1/2l tea, 1/2l Suma concentrate.
One will have 1l AJ, the other 2l. Should get 1.13 and 1.38 the apple-iness and 6% and 7% instead of 5.
Should be interesting if nothing else. Does up the price a bit though.

Also spotted Meridian pear concentrate. Going to take a tenner's worth to make a gallon of perry, plus yeast and maybe some sugar, but got to be worth a try.

Check out your local wholefood store!

shazza · Post by **shazza** » Thu May 24, 2012 10:07 pm

YO youngbloke.I think we are in a world of compromise the minute we goTURBO.Some of the Normandy ciders are absolutely chokka with appleiness of differing varieties and are quite low(2-3%) in alcohol.But them hoors have orchards and natural yeasts and we have aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaldi and youngs.What can we expect? Bet the good gear you had recently was from a farm in Somerset or even Normandy.The nearest I've come to replicating the tasty stuff is to add Tossco AJ Hi juice to my finished product TC.Chairs.

oldbloke · Post by **oldbloke** » Thu May 24, 2012 10:22 pm

Devon, I think it was. I'm originally from Somerset and I well remember nipping out of school at lunchtime with an empty bottle to the local offy, and usually not making it back for afternoon lessons. 1971, eh?
I want to keep the Turbo aspect, so I don't want to get into malic and 9 months aging and chucking in real fruit etc, but I reckon the right tweaks could make a bit impact on a TC.
Next experiment will be mango instead of cranberry for the odd 1/2litre in the gallon. I can imagine that giving a fuller flavour and mouthfeel.

shazza · Post by **shazza** » Thu May 24, 2012 11:07 pm

Wouldn't waste time on mango et al.Up the honey(non-fermentable carbs mon) and you'll do a better job.Something I have not tried (and am loathe to do ) is adding Glycerine but I imagine it would give the desired body.I only started on the TC as a cheaper alternative to Coopers stout but with all the adjuncts it's working out about the same.Bugger and botheration.May 58 btw.

oldbloke · Post by **oldbloke** » Thu May 24, 2012 11:32 pm

Well, honey will make it stronger. I like 5%. 6 I can live with. At 7 I don't get to drink enough before I fall over. I'll give it a try sometime though. Apr54, hah!

shazza · Post by **shazza** » Fri May 25, 2012 12:38 am

Touche.(cannot access accent for "e").What's it like being so like, ancient,like? like like

Pinto · Post by **Pinto** » Fri May 25, 2012 6:38 pm

Could consider adding purified maltodextrin ? - should add mouthfeel, only 20% fermentable so shouldn't add much to the abv and readily available at health shops

oldbloke · Post by **oldbloke** » Fri May 25, 2012 8:03 pm

Can't recall offhand if it's gluten-free. Think it is, despite being derived from malt. Worth thinking about.

Started the 2 gallons using the Suma concentrate this avo. So, taste test in about 5 weeks.
Got the pear concentrate for the TurboPerry as well, what to use the other half-sachet of yeast in? The TC with mango, obv. So that's next Friday's brew.

Pinto · Post by **Pinto** » Fri May 25, 2012 9:23 pm

www.glutenfreeliving.com wrote:
Maltodextrin

Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, "wheat" will be appear on the label. Even in this case, the maltodextrin would be gluten free.

Looks like it could be the way.

Shopping night tonight, and browsing the shelf idley turned up a rollback on Ginger Preserve... so two jars were purchased.

I've been thinking on the drive home and i've come across all wicked

..... thinking Ginger and Chilli cider !!!!

Off to the designing room !

oldbloke · Post by **oldbloke** » Sat May 26, 2012 1:31 am

Ah! the 'malt' in maltodextrin isn't malt it's maltase, the well-known sugar. I think.

oldbloke · Post by **oldbloke** » Mon Jun 04, 2012 8:57 pm

These TCs with Suma concentrate have been going about 10 days now and almost stopped bubbling, so I dragged them up from the waterbath in the garage.
Not clear yet, but hydrometer reads 1.002, so they're pretty much done.
Tasting the sample from the hydrometer jar shows the Suma has indeed made them more appley, they're tasting pretty good, should be great once carbonated.
The 75ml removed for the sample was replaced with water with a tsp of pectolase in it - none added at start - to try to get them clear.
Hope to bottle Wednesday.

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