Turbo Cider - HELP

[andyu]

Just done my first brew. Done exotic and apple juice and a cranberry and apple juice. Still bubbling but slower. Only been going 4 days. OG was 150 and 170 respectively. FG at the mo is under 100 on exotic and 120 on Cranberry. I think they are very strong. 8% and 6.66666. Is it time to bottle them? Any help would be appreciated. 4 days seem well quick.

[oblivious]

OG was 150 and 170 respectively. FG at the mo is under 100 on exotic and 120 on Cranberry.

Not sure what you mean?

[andyu]

Sorry I meant started at 1050 and the other one 1070 and now first one is under 1000 and second 1020. Is it time to bottle it although still bubbling slowly.

[subzero]

You really want to leave them till the bubbles have stopped going through, but if your happy with the ABV you will need to stabalize this with some pectose, it's for wines and it stops fermentation, but problem is you will not get any fizz when you bottle.

But when you bottle with out stopping the fermentation it will carry on fermenting in the bottle so it'll get stronger.

Hope this helps. Think thats correct. ^_^

[Duffbeer]

Sorry I meant started at 1050 and the other one 1070 and now first one is under 1000 and second 1020. Is it time to bottle it although still bubbling slowly.

What are your intentions here, are you looking to bottle carbonate as a sparkling drink or bottle still as a wine ?

If sparkling then yes bottleing now would be ok allthough the one at 1.020 will be rather sweet, remember to use pressure bottles or pets and sugar prime the bottles.

If your bottling this still in non pressure bottles then I would suggest leaving to ferment out to dry .998 or less, and then stabalising with sorbate and sulphite, and then sweeten to taste. Do not bottle in non pressure vessals whilst any form of fermentation is ongoing.

Happy brewing

Karl.

[Duffbeer]

You really want to leave them till the bubbles have stopped going through, but if your happy with the ABV you will need to stabalize this with some pectose, it's for wines and it stops fermentation, but problem is you will not get any fizz when you bottle.

But when you bottle with out stopping the fermentation it will carry on fermenting in the bottle so it'll get stronger.

Hope this helps. Think thats correct. ^_^

Pectolase is for breaking down pectic enzymes in fruit to help in the clearing process, it will not stabalise active yeast.

Happy brewing

Karl.

[andyu]

Im looking to do a sparkling cider and prob prime it with 30ml of apple juice to make it a bit sweeter and maybe less dry. Is that correct? New to this so if its too dry i'll know to use an ale yeast instead of a champagne yeast next time. Well I dont mind waiting so prob just wait until the bubbles stop then bottle and prime it. Happy days its all happening so quick though. Im just extremely thirsty.

[BarrowBoy]

Im looking to do a sparkling cider and prob prime it with 30ml of apple juice to make it a bit sweeter and maybe less dry. Is that correct? New to this so if its too dry i'll know to use an ale yeast instead of a champagne yeast next time. Well I dont mind waiting so prob just wait until the bubbles stop then bottle and prime it. Happy days its all happening so quick though. Im just extremely thirsty.

Last night I bottled and added 30ml apple juice in each bottle to prime as per Vossy's suggestion (I think). The brew had dropped out to 1.000 after a week or so. This is my first TC, mind, so I've no idea what'll happen next.

[MickyD]

This is my first TC, mind, so I've no idea what'll happen next.

You'll drink some on a nice Saturday afternoon and say, 'damn thats good'......then you'll have another....and when you wake up it will be time for work on Monday

I would bottle the one at 1.000 and prime as you say with some juice, but the other I would leave for a little longer.

Then again you have an ideal opportunity to bottle both and see which you like best for future reference.

[subzero]

You really want to leave them till the bubbles have stopped going through, but if your happy with the ABV you will need to stabalize this with some pectose, it's for wines and it stops fermentation, but problem is you will not get any fizz when you bottle.

But when you bottle with out stopping the fermentation it will carry on fermenting in the bottle so it'll get stronger.

Hope this helps. Think thats correct. ^_^

Pectolase is for breaking down pectic enzymes in fruit to help in the clearing process, it will not stabalise active yeast.

Happy brewing

Karl.

I mean the other chemical that stops fermentation, haha. i'm not hot on names as i just keep all my chems in the shed.

But TC is alot of fun and you can try loads of types, i myself need to brew some more at some point, but been concentrating on beer and wine. ^_^

But keep us updated.

[andyu]

Im definately bottling one tonight. Its stopped bubbling. Just a quick note. Im putting them in to 1.5l bottles. Do you prime with 30ml of apple juice per 500ml or 30ml the lot? Am I then best leaving in at room temperature for a week before fridging? How long until I can drink the stuff. Im parched like a b*stard hahaha To be honest though ive been drinking plenty from the supermarket to make sure I have enough bottles. Its fun this cider brewing milarkey.

[Vossy1]

Hi AY, It's 30ml per 500ml bottle, and I copied this from some one else on the forum
I primarily used apple juice to replace lost apple flavour and also to sweeten the very dry cider up.
It did add more flavour but for my tastes the cider was still too dry.
If I do it again, which I will, I'll be adding some artificial sweeteners at bottling to give some sweetness back.

Mine took ages to carbonate. There was some carbonation after 2 weeks but it was better after 4.
There's onlt one way to find out and that's to have a sneaky sample every now and then

[maxashton]

[quote="subzero]I mean the other chemical that stops fermentation, haha.[/quote]

You want sulphite and sorbate. (1 campden tablet per gallon crushed, and one teaspoon of potassium sorbate).