Big Batch TC

[Ianb]

The Doris has been hassling me lately that since my first TC, and the Ginger Death alco ginger beer, I've not brewed for "her".

To prove a point, she's started drinking my ales and liking them! The cheek of it!

So with a pig roast hopefully coming up in mid August, I thought I'd better start brewing in earnest, and a mega batch of TC was in order.

21L Lidl apple juice from concentrate
500g clear honey

1 sachet of Gervin No 3 champagne yeast.

Got going on saturday afternoon. Little action on Sunday. This morning and this evening one bubble through the airlock every 2 seconds.

I intend to rack to a cornie with another 500g of honey, but I want to serve on the 18th of August (assuming we don't get rained off) .

Am I being optimistic? Will it even have finished fermenting by then? I could rack to the corny with some apple juice priming or none at all and force carbonate.

Any ideas??

Ian

[Gurgeh]

if time is your major concern then i would think about getting rid of the yeast sooner rather than later. force carbonate.
unless you've got enough bottles & caps lying around, as i reckon bc'd TC is really quick to clear & carbonate.

i actually put isinglass in my 5g batch of TC and that is bright as!

[oxford brewer]

Whenever I have used honey in a TC it has taken a long time to clear!
Dont bother priming just force carbonate in the corny.
Try making a glaze for the pig to be roasted out of TC and honey(Tubby Shaw posted a recipe I think).

Have fun

[Ianb]

Hi Daab

I'd like to say that's what I thought, but I'd be lying

I can forget the honey altogether and force carbonate in a corny, although I thought it might add a nice flavour. Will transferring to a secondary be necessary or would it benefit from being left in the primary then direct to the Cornie? Would Isinglass help in the secondary, or are we not waiting for the yeast to drop out of suspension?

I appear to have had a small posting malady and have posted the same post twice. I think it's because I'm having lots of problems with my internurd connection.

As a moderator and guru, is it possible you can amalgamate the two posts, or can I do it?

Ian

[johnmac]

Hi Ian,

I find Lidl/S04 TC takes three weeks until there's little activity in the airlock. At that stage, it should be gin clear and ready for its first victim! A teaspoon of citric acid will lift the taste a bit.

I agree with oxford brewer: honey will make it cloudy and we all know that will make the punters wary!

Ian, could you post the recipe for Steve Flack's Mild, please? I can't find it on the forum.

[oxford brewer]

This is a pic of my TC made with AJ,pineapple juice and honey.Its been sat in the barrel for 3 months or so and is really clear



And it taste real good

[Ianb]

Yes, but serving it in that glass OB, you could have got away with it being REALLY cloudy

[johnmac]

Cheers DaaB (and Steve Flack)

[Ianb]

Well the fermentation took a week, and it was then racked to Cornie. It's been there at room temperature for a while and I force carbonated it for a week (20psi @ 20 degC)

I tried it last night, as a precursor to the main event on saturday.

Quite dry. Crystal clear. Lovely carbonation. Kicks like a mule!!! I think there will be a few sore heads on Sunday morning!

[Ianb]

There's nothing subtle about Turbo Cider, it's definitely cider alright but you wouldn't want to serve it at a formal gathering

Hmmm. Does fifty friends, neighbours, colleagues and loafers count as a formal gathering?

Phew! Thank god for that. And if the 4 gallons of TC doesn't get them, 12 gallons of ale and a 102 pound pig should go down well

Sod the weather. Tomorrow is summer party day at Mr & Mrs B's

Then I need to get brewing again

[Vossy1]

Ooh fresh crackling...mmmmmmmm

[Ianb]

Sorry DaaB, the crackling's mine, all mine, I tell you Besides, it doesn't post well as it goes soft!!!

Vossy, you know where we are, you're more than welcome, just bring a Cornie of Styrian Stunner with you!!!