Questions About First Turbo Cider

[mshergold]

Hi all. Mostly I make beer and also some wine with GF but the other week decided to have a go at TC and have a few qeustions. I had drunk a quantity of beer before/whilst making it, which is probably why I have these questions. I used a recipe from the forum (can't remember which one) which, for a gallon used between 3 & 4 litres apple juice, tea and the usual suspects (yeast, nutrient etc). Now, the thing is, If I took gravity reading, I'm damned if I can find it which brings me to my problem. I didn't really pay that much attention to it once I'd made it, but can only remember seeing it bubble once. Is it possible that the (wine) yeast took longer than usual to get started and then did all its work in one night? It's been kept in the kitchen out of direct light since it was made.

It's cloudy and still (which doesn't bother me) but I guess would get some fizz when primed and bottled. I racked it off the lees/trub the other day into a clean demijohn and had a taste and it wasn't too bad. There wasn't any noticable mould on top when I racked it. Could it make me ill if it hasn't got enough alcohol in it to kill any nasties? Should I test it on an unsuspecting friend who used to drink largish quantities of cider first?

[trucker5774]

Try it on a "friend"............phone him/her the next day................if they answer drink the rest of it

Hard to comment without gravity readings etc. It usually takes 5 to 14 days to ferment out depending on OG and the type of yeast. I use Youngs wine/beer yeast and have an OG about 1050 ....FG about 1001 in about 8 days. I add a splash of apple juice to the glass when serving if it is a bit dry.

[mshergold]

Thanks Trucker. I found my notes yesterday and I had taken a gravity reading. The recipe I used was a session cider rather than turbo. I ended up at around 4.5% ABV which is pretty much what the recipe said and it tastes OK too.