Turbo fermantion

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cooper90

Turbo fermantion

Post by cooper90 » Thu Aug 14, 2008 8:19 am

Hi the Cider's bubbling away like agood un now, but at what point do i bottle it?.
Its been going for about 18 hours, shoul i leave it another day or what?

thanks

coops

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edit1now
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Post by edit1now » Thu Aug 14, 2008 8:27 am

We've been leaving ours about a week, until the bubbling has almost stopped, then bottling it with priming sugar.

cooper90

Post by cooper90 » Thu Aug 14, 2008 8:38 am

Do you have to use priming sugar or will any sugar do?

regards

Coops

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Post by edit1now » Thu Aug 14, 2008 8:40 am

Normal granulated from the supermarket - I'm not aware of any specific sugar for priming. Some peeps on here prime with more apple juice - you'd need to do a search to see how much.

cooper90

Post by cooper90 » Thu Aug 14, 2008 8:55 am

My plan was to top up the brew with another litre of apple juice then add a spoon of sugar to each bottle.

Then i need to know

how long do i leave it before its drinkable and how do i test for strength?
I have a hydrometer but dont know how to use it

regards

andy

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Post by edit1now » Thu Aug 14, 2008 9:17 am

We've been running TC for so long we don't bother measuring it anymore...

Normal apple juice was about OG 1.045 as far as I remember. When the bubbling had almost died down it was about 1.010.

Have you got a trial jar to use with your hydrometer? I use a 100ml measuring cylinder which is tall and skinny - only about 1" in diameter. All I do is put the hydrometer in the measuring cylinder and fill it with the brew to be tested until the liquid level is very nearly at the top - maybe 1/8" from the top. If there are lots of bubbles you may need to wait until they go away, or if only a few then spin the hydrometer to make the bubbles let go. The hydrometer should be calibrated so it reads at the bottom of the meniscus. Look at the apparent liquid level, which will be the top of a radius of maybe 1/16" of an inch as surface tension makes the liquid try to climb up the sides. Imagine a line from the actual liquid level, horizontally, onto the hydrometer scale. Read where your line intersects the scale - this is just like using a measuring cylinder accurately in a lab. If you know the temperature of the liquid, and this is more than a degree off the hydrometer's calibration temperature (usually printed on it somewhere e.g. 20 deg C, 60 deg F etc.) then you can use this chart
to work out a gravity corrected for temperature.

Afterwards you can drink the sample for quality control purposes :D

cooper90

Post by cooper90 » Thu Aug 14, 2008 10:44 am

So if we bottle it next week when will it be ready to drink?

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Post by edit1now » Thu Aug 14, 2008 11:16 am

From about a week, to let it prime in bottle?

cooper90

Post by cooper90 » Thu Aug 14, 2008 12:10 pm

Hi
yes i am planning to bottle next week, how long do a leave it stand before we crack a coupkle open?

regards

andy

cooper90

Post by cooper90 » Fri Aug 15, 2008 8:18 am

Hi
yes i am planning to bottle next week, how long do a leave it stand before we crack a couple open?

regards

andy

Curious Brew

Post by Curious Brew » Fri Aug 15, 2008 10:15 am

30ml of apple juice per bottle does the trick. :wink:

cooper90

Post by cooper90 » Fri Aug 15, 2008 10:19 am

HI

how long after i bottle it will it be able to drink?

regards

andy

Curious Brew

Post by Curious Brew » Fri Aug 15, 2008 10:38 am

cooper90 wrote:HI

how long after i bottle it will it be able to drink?

regards

andy
I've been know to drink it straight from the demijohn... :oops: :lol:

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