Turbo Cider Recipes, Methods and Taste Collection.

[Bernaaard]

Hey PuggledPrune,

I would say that after this amount of time, and the lack of bubbling going on, you have probably reached 1000 on the specific gravity and there will be no more fermentation.

Either as a result of the yeast digesting all the sugar, or the alcohol content terminating the yeast perhaps.

I reached the same level and bottled my attempts on Sunday, and i am leaving them to clear with a lttle beer finings for better presentation. This should take about 2 days so i am
hoping i can secondary ferment and bottle tonight to create a little fizz in some 500ml plastic bottles.

Keep us updated as i am a newbie as well and ken to hear how another first timer is getting on

[PuggledPrune]

Thanks Bernaaard.

I took a sample of each. I found it really hard to read the hyrdometer but the mulled version is down to 1000 or thereabouts, and the other one still has a bit to go. Strangely the second one kicked back into life when I put the airlock back on. I'm happy to leave them for a while before bottling. I hope to have the mulled one by xmas though so need a good couple of weeks for carbonation.

[Bernaaard]

Hi puggledprune,

Perhaps there was a leak somewhere for the co2 to escap which gave the impression it had stopped fermeting.

Bottled mine up tonight and it has all come out clear and bright and i am chuffed to bits

[Seadart]

My attempt at TC today.

3.5 Lts Morrison’s Apple Juice
1 Lt Cranberry Juice
Cup of Strong Tea
100g of sugar
170g Clear Honey
5ml Pectolase
5ml Yeast Nutrient
Sprig of Rosemary
Champagne Yeast rehydrated in water and apple juice
Starting OG 1050ish

Sterilised all the equipment in Milton diluted down and rinsed really well. Heated 500 ml of water and dissolved the sugar and honey. Brewed a strong cup of tea. Poured the Apple and cranberry into a DJ then added the tea and sugar/honey mixture pectolase and yeast nutrient, poured the yeast in and added the rosemary sprig.

20 Minutes later it’s started to bubble away with the yeast doing the Hokey Kokey up and down the DJ.

Going to let this ferment to dry then sweeten with Splenda or Canderel

Hope this turns out the last batch I did which was really good

[Pinto]

Looks good How does the rosemary affect the flavour ?

[oldbloke]

Looks good How does the rosemary affect the flavour ?

In my mind it was more "ROSEMARY!?!?!?!?! "

[Seadart]

"In my mind it was more "ROSEMARY!?!?!?!?! "

Why not?

[Seadart]

"In my mind it was more "ROSEMARY!?!?!?!?! "

Why not?

[oldbloke]

I just associate it with roasted meat rather than anything to drink. Mayeb it'll be great: let us know!

[Seadart]

It's a bit like a cross between Retsina and Cider, tastes ok but wont be doing it again I think I'll give WOW a try next

[Pinto]

Apple & Lychee cider in the bottle If you're a fan of lychee, its a good one to try although I recommend being quite heavy on the backsweeten as it accents the subtle flavour of the Lychee (mine went for 3tsp sugar and 4 tsp of Truvia in 1l PET's)

BTW - Truvia works well in cider and its cheaper than Splenda at the moment (using the generic tesco's ones btw)

[Seadart]

I started this today

1 Lt orange juice
2 Lt apple juice
600 gr Sugar dissolved in 500 ml water
Cup of very strong tea
teaspoon pectolase
sachet champagne yeast
5 ml Glycerine

I couldn't believe how quick this took off It took off after 20 mins and has about an inch of a head on it after 3 hours. Looking forward to this one

[mediaman]

Hi,
I'm new to forums and cider making - but need some advice.
I made up a batch of cider and force carbed in the corny. It tastes so dry it's sour.
You lot seem very knowledgeable, so I hope someone can offer help. What can I use to sweeten the cider and how much do I add per litre?
Many thanks,

[Pinto]

Splenda or Stevia extract, my normal rate being 2-3 rounded tsp per litre for med sweet cider.

[mediaman]

Thanks pal - I'll give it a try.