The Great TURBO CIDER

[PieOPah]

I can't see why there would be a problem racking to secondary now. As you said, it will give you a chance to see whether it is worth leaving the cinnamon in there.

[chrisbooth0070]

Well I'm back from my fishing now and need to get it bottled. Left it in the primary. Not sure how it will taste. Hope the cinnamon wasn't left in too long. Will do it later today and maybe sneak a little taste

[PieOPah]

Might be a little firey, but that may be a good thing

[chrisbooth0070]

In bottles now. A beutiful clear colour, great smell, and tastes very strong but very good.

OG 1062, FG 1000.

Already planning my next

Chris

[PieOPah]

I've just put a small order in for some yeast - getting my usual dry yeast and a couple of packs of champagne yeast. Will be using the champagne yeast for my TC.

I'm going to be dumping a cinnamon stick in the fermenter and was thinking about what else I could add to give it a christmas feel.

I'll probably add brown sugar rather than white sugar - hopefully this will impart a fairly nice flavour. Since I won't be priming this cider, it might even taste nice warmed up on a cold winters eve (would need to be sweeter so might need some regular apple juice added before heating).

All I need to do now is either convince the wife to go out and buy me 20 litres of apple juice or convince her that we need to go to the supermarket on Saturday!!!!

[brigend-jaickie]

Hi
I made some Turbo Cider - with added sugar at the start - it seemed to ferment for weeks it eventually stopped so I left it to clear for a week or so.
bottled it yesterday with some priming sugar and had a wee taste.
It seems strong enough (calculated at 7.5%) but tastes pretty bland - like watered down cider - will the priming sugar help this?
Or is it just rubbish cider

[PieOPah]

I have only made TC once and to me it was quite nice, a little sharp IIRC but still I enjoyed it.

I suppose it all depends on what apple juice you used.

The priming sugar won't really do much to add any extra flavour.

I assume that when you made the TC you used 100% apple juice and didn't water it down at all?

[brigend-jaickie]

I used Tesco apple juice and didn't water it down - och well an excuse to try some more

[eskimobob]

I'm going to be dumping a cinnamon stick in the fermenter and was thinking about what else I could add to give it a christmas feel.

You do like to experiment eh PoP What with dried fruit in beer and now cinnamon in cider

It might be nice though... I noticed they do mulled wine spices in little packets in the supermarket, fancy trying mulled TC

[Frothy]

I used Tesco apple juice and didn't water it down - och well an excuse to try some more

You could try adding more apple juice at the end to give it a fresh- apple taste... you could even use it instead of priming sugar for bottles. I had some wonderful Koppabergs cider recently and this is how they do it.

Matt

[Jim]

I used Tesco apple juice and didn't water it down - och well an excuse to try some more

You could try adding more apple juice at the end to give it a fresh- apple taste... you could even use it instead of priming sugar for bottles. I had some wonderful Koppabergs cider recently and this is how they do it.

Matt

I don't suppose you have a simple formula for how much to add to get the right level of fizz?

[PieOPah]

I don't suppose you have a simple formula for how much to add to get the right level of fizz?

I suppose the best way to do this would be to measure the OG of the next lot of priming sugar you make up. If you then watered it down until it was the same OG as the apple juice. You would then need that much apple juice.

Obviously this would be most effective the next time you are priming your beer...

[Frothy]

some hydrometers have a scale down the side for sugar conc' in g/L
1.050 is 130g/L
1tsp sugar = ~5g
same as 38.5ml apple juice

I'm fermenting 3L and adding a 4th after fermentation so theoretically the %alc should be

1.050 = 6.9% by vol
6.9% of 3L = 207ml alcohol
207/4L = 5.2%

still a pretty awesome %
Matt
http://www.designadrinx.co.uk/cider_sales.htm Koppabergs cider UK

[fizzypop boy]

Going to do another TC brew later today not sure which way iam going to do it this time but have bought champagne yeast ,(normally only use bread yeast).
I read a tip were by you start of with iltr of juice to ferment and as each day goes by add another litre until the desired amount is required.I'ts suppose to give the brew more flavour ,so might try this method.Either way still better than the plastic cider served in most pubs

[PieOPah]

Well, I have just had my yeast (and keg spanner) delivered so I am ready to make me some Turbo Cider.

Now that I have my spanner it means I can empty my fermenter and use it for Cider

Now I have a couple of thoughts and am not quite sure which route to follow - some other opinions would possibly help.

I have 3 lots of yeast

1. The yeast slurry from my current batch. This is Munton's Gold Premium
2. I have some Champagne Yeast
3. I have Munton's Gold Premium (new packet)

So, what do I use? The last batch of TC was made with the Munton's Yeast and this turned out great.

If I use the Chapagne Yeast will this make the already dry drink even drier?

If I use the slurry will it impsrt any taste? If I do use the slurry, I intend to rack it off and clean/sanitize my Fermenter rather than pitching straight in.