The Great TURBO CIDER

For any alcoholic brew that doesn't fit into any of the above categories!
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PieOPah

The Great TURBO CIDER

Post by PieOPah » Wed Sep 13, 2006 2:54 pm

Think I will make myself a small batch of Turbo Cider soon.

This time I'm not going to bother adding any extra sugar but I will add a stick or 2 or cinnamon.

Also, if I go to Costco I think it works out cheaper than buying 'Morrissons Own'
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chrisbooth0070

Post by chrisbooth0070 » Wed Sep 13, 2006 3:10 pm

I am brewing a TC at the moment. Just 1 gallon and it's in the secondary now. Was thining of adding cinnamon but instead I used 4litres apple juice and 1litre blueberry juice. Tasted good when I transfered to secondary. Good luck.

Chris
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shaunmarrison

Post by shaunmarrison » Wed Sep 13, 2006 8:49 pm

I'm doing a Turbo Cider next.

I have Champagne Yeast at the ready - but I can't remember if I need 1 sachet or 2.

I'm making 25 litres of the stuff (yeah, I know!), will 1 sachet be enough?

The yeast I've bought (Hop & Grape) is Ritchie Champagne Yeast,5 grams and it says "sufficient for 4.5 to 22.5 Litres of wine" on the front.

Cheers
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PieOPah

Post by PieOPah » Wed Sep 13, 2006 9:58 pm

I imagine it should be enough.
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chrisbooth0070

Post by chrisbooth0070 » Thu Sep 14, 2006 12:50 am

Bottled my Apple and Blueberry TC tonight to make way for a new project. Its a great red colour. Forgot to take the SG though :oops:
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layangman

Turbo Cider

Post by layangman » Thu Sep 14, 2006 2:36 am

I am also about to rack my Turbo Cider into secondary. Here's my recipe:

4 x 2.4litre Berri Apple juice (no preservatives or sugar added).
1 x 500gm jar of Rice Maltose
Yeast: Lalvin wine yeast.

Just read in posts here that a mix of Blueberry juice and cinnamon may be a nice change to apple only cider.

I think I will pop in 2 sticks of cinnamon into the secondary. Do you have to sterilize the sticks by pre-boiling? Anybody tried it with vanilla?

Cheers
Patrick
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PieOPah

Post by PieOPah » Thu Sep 14, 2006 5:48 am

I hadn't planned on pre boiling the cinnamon. Problem is with boiling this will leech some of the flavour and I don't want to add any water.

I'm going to try on a small batch first and see if it is okay.

Will post results!
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chrisbooth0070

Post by chrisbooth0070 » Thu Sep 14, 2006 12:18 pm

I think that after last nights disaster I am now going to try a TC with cinnamon too. How much cinnamon are you going to use per gallon? I was thinking around 3 sticks but not too sure. Gonna put them straight in primary so that i can taste when transfering to secondary and decide whether to leave in or take out.

Chris
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PieOPah

Post by PieOPah » Thu Sep 14, 2006 12:20 pm

I think that 3 sticks might be a litte too much. I will likely be doing another 2.5 gallon batch and would use 2 sticks total...
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chrisbooth0070

Post by chrisbooth0070 » Thu Sep 14, 2006 2:14 pm

Hummm. How long are you going to leave the sticks in for and when are you going to add them? I'm off to the shop soon for my apple juice :)
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chrisbooth0070

Post by chrisbooth0070 » Thu Sep 14, 2006 2:37 pm

What SG's have other people tried. My last and only was 1044. I want to make this one a strong one \:D/ . I think pure aple juice from concentrate is around 14% sugar. Last time I had 4l@14% and 1l@28% so thats an average of around 17% for an SG of 1044, so I reckon a start of around 25% sugar this time starting around 1060. Are my calculations correct? If so I will need to add around 500g extra sugar. That sounds a lot for 1gallon.

Chris
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mysterio

Post by mysterio » Thu Sep 14, 2006 2:56 pm

Maybe you could zap the cinnamon sticks in the microwave for a bit? I imagine you'd keep most of the aromatics this way, maybe even release more.
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PieOPah

Post by PieOPah » Thu Sep 14, 2006 3:52 pm

chrisbooth0070 wrote:Hummm. How long are you going to leave the sticks in for and when are you going to add them? I'm off to the shop soon for my apple juice :)
Will be leaving in until it has finished fermenting. Will probably also leave in primary until completely clear (a few weeks if I remember).

Will only remove once racked.

Not quite sure how it will work since the yeast slurry might trap it and stop flavours getting out...

Might be worth putting in a hop bag and tying it to top of fermenter.
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chrisbooth0070

Post by chrisbooth0070 » Thu Sep 14, 2006 3:59 pm

Just done mine. 5litres somerfield apple juice and 250g brewing sugar. OG 1062.

Only problem I think is that for the first time I sprinkled on the yeast rather than add to warm water before hand. This is what it said on the yeast instructions so I thought I would try it. I think the apple juice is still a little cold, even though it was only on shelves in the supermarket because the yeast has not dissolved and is still in balls on the bottom. Will this be a problem or do you think it will just take a little longer to get going?

Chris
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mysterio

Post by mysterio » Thu Sep 14, 2006 4:01 pm

Not a problem, your yeast will rehydrate in the wort. I've tried rehydrating yeast before pitching and it doesnt make a difference.
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