TC advice please!

[vinceg]

Following various threads on this site, but not one wgich describes the whole TC process from start to finish. I started off my TC with OG of 1061 on Sat 27th Sept. Used about 7 pints of tesco pure apple juice, plus some sugar and honey to raise the OG to 1061. Put in about 1 tsp of champagne yeast, shook it and put it under airlock in a DJ. It's still fermenting, the airlock is bubling every 2 secs or so.

My question is many-fold:

When will it stop bubbling? Should I transfer it to a cooler place to slow the fermentation, should I rack it..........etc.

Some advice would be welcomed.

[ebbadger]

Once it has slowed right down I would rack it into a secondary demijohn to get it off the yeast and let it sit for a couple of weeks before bottling.

Cheers Steve

[Marts]

When will it stop bubbling? .

When the yeasts job is done. You've used a champagne yeast so it will likely keep working until its converted all the fermentables, making it quite dry. You may want to add apple juice when you do finally bottle it to bring it to your preferred sweetness, or one of those artificial sweeteners which are non- fermentable.

Should I transfer it to a cooler place to slow the fermentation .

I can't see any reason to personally. It is doing its job, which is fermenting. Until that job is done keep it in an environment its happy in.

should I rack it..........etc.

No. And definitely don't bottle it while its still fermenting or you could end up with exploding bottles.


I wouldn't worry overall. I have a TC that I started off on 29th September and that's still merrily fermenting away. The higher alcohol yeasts are pretty thorough with the fermentables and can take a while. Like Steve says If you want to I guess you could take it off the yeast into another FV to finish fermenting, but I would wait until its slowed down a bit.

Hope that helps

[vinceg]

Cheers fellas, top advice!

So basically, just leave it where it's happy, to finish fermenting before it goes anywhere near a bottle. I've got a "real" cider on the go as well, made from scrounged apples and cider yeast. I started this about a week prior to the TC and it's also still going along at one bubble every 5 or 6 seconds. Presumably the same comments apply, i.e. leave it alone unitl it's finished fermenting? I've read a lot about "real" cider on here, about how it's traditionally left to ferment slowly in cooler outbuildings and to mature, hence my question about moving the TC somewhere cooler - any further comments about that?

Glad I've used the champagne yeast as I really don't like my cider too sweet, so a fairly dry one will do nicely. Also got a sherry yeast - have you ever had a go with that and how do you think it might turn out?

[vinceg]

Sorry, one further thing I meant to ask was about bottling. When I bottle it, is it ready to drink or do I have to leave it for a bit? Also if I prime to give it some fizz, how long before it's ready? Cheers fellas

[vinceg]

Well the TC is in the plastic screwtop bottles. It has come out pretty dry, just how I like it, and tastes a bit like a demi-sec champagne, although having used a champagne yeast this should really be no surprise. It's finished fermenting at 996, so comes out at 8.8% ABV, but have slipped a little pure apple juice into each bottle to fruity it up a bit. Now comes, the tricky bit - leaving it alone for a week or two! Tried to upload my label - classy!

[PMH0810]

Welcome to the world of TC; I constantly have some on the go whilst my ales ferment and condition.

If you got that dry on Champagne Yeast I'll have to give it a go, I'm not a fan of sweet cider either.

Try a TC with Copella fresh juice, it defeats the object of TC a bit but makes a cracking brew!

[vinceg]

Yeah it is really pretty dry. If you're partial to a drop of Brut champagne, you'll love the way this turns out, although let's not forget it's meant to be cider, hence the addition of a little juice when bottling.

Have got some sherry yeast and some cider yeast, so am going to experiment a bit and see which turns out the best. I suspect a combination of the champagne yeast and the cider yeast will produce a nice one...mix and match, the experimentation goes on! Enjoy!

[Frenchie Laurence]

i have been intrigued by those two letters (TC) for too long. It's time to give it a go!
trip to the super market tomorrow to get my hands on some tetrapaks.

[PMH0810]

Get stuck in mate - there's no going back after this

Cider at 50p a pint tasting better than all but the premium brands.

[Frenchie Laurence]

hey PMHwhatevernumbers! I see you are doing your 1st AG brew...well well well, there may not be going back to kits from that either

[PMH0810]

Indeed! I'll be posting in the BrewDays forum in about 20 minutes...