Hey all,
whilst im awaiting my ale to finish fermenting, im at a loose end for a couple of days so decided to try what all the "pesky" kids are raving about and do some TurboCider....
Its just for a bit of fun and, experimenting is what its all about - hell, if things go tits up, i had a laugh...
Im planning on using 4 litres of apple juice from mozza's @ 58p per litre, 250g of demerera sugar & 250g of T&L.
Ive got a brand new cider yeast sachet which i plan to use + 1\2 teaspoon of the bread yeast in the orange tin (that does infact read on the back "can also be used for homebrew"lol...
i dont really mind if things dont work out but - and im sure that if it gets really bad, itll be ok with lemonade (even lager if i fancy a busted head in the morning)...
just got a few questions before i start thou maybe someone can help me with?...
1) Is mixing the yeast possible?.. or could it react with the other and spoil?
2) Is there any difference with the fresh apple juice thats much dearer or the cartoned in cardboard stuff (that will probably be sterilised \ preserved ) - I presume due the cheapness that people talk about that its the cartoned variety in cardboard - although both are ok?.
Im planning on starting with the standard 3litre mix then making it up in a few days after the excitement of the yeast has died down a bit...
Im also planning on injecting some yeast nutrient \ maybe some honey as well a few more days into the process to help sweeten (if needed - i aint got a clue what itll be like )....
let me know your thoughts...
"i wish I'd known about this stuff when i was 15"
Doughboy
Turbo "Injected" Cider.....
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vandici
Hi Doughboy,
I've also been experimenting with cider making and will be bottling the 1st 2 gallons I made in November, sometime this week (can't wait to sample), I've also got another recipe on the go at the moment and when I racked that of the other day it tasted beautiful and will probably improve once fully fermented and stored for a couple of months. I think you'll find the more expensive fresh pressed apple juice is your best bet (its 100% juice, nothing added or taken away, concetrate on the other hand has pectin and all the other necessities for wine or cider making removed!).
Here is the recipe for the SCRUMPY brew I have on the go at the moment:
Ingredients to make 1 gallon or 4.5lts
2 lts of pure apple juice (it suggests mix of sweet & bitter apples)
454g of Pure Honey (I used honey from lidls - cheap)
Brewed tea, Strong - 1 level tablespoon
pure lemon juice - 1 level tablespoon
all purpose dried wine yeast
water to make up 4.5 litres
pour the apple juice into bucket
simmer 1/2 litre of water & dissolve honey, add to juice in bin
add cold tea & lemon
sprinkle yeast on top and keep in warm place for 5 days, cover with lid on bucket
stir juice 2 times a day
after 5 days transfer to demijon and allow to ferment out
when fermentation slows rack off into new demijohn and top up with fresh apple juice, plain cooled water or water & honey mix.
when fermentation is complete rack off again & store for 1 month before bottling, at bottling stage you can bottle still or add a teaspoon of sugar and go for sparkling. Ready to drink 5 weeks after bottling.
Its a bit more of a long term project than beer kits but good fun! also comes with a HANGOVER warning - sip scrumpy by the glass it has a west country kick!
Richard
I've also been experimenting with cider making and will be bottling the 1st 2 gallons I made in November, sometime this week (can't wait to sample), I've also got another recipe on the go at the moment and when I racked that of the other day it tasted beautiful and will probably improve once fully fermented and stored for a couple of months. I think you'll find the more expensive fresh pressed apple juice is your best bet (its 100% juice, nothing added or taken away, concetrate on the other hand has pectin and all the other necessities for wine or cider making removed!).
Here is the recipe for the SCRUMPY brew I have on the go at the moment:
Ingredients to make 1 gallon or 4.5lts
2 lts of pure apple juice (it suggests mix of sweet & bitter apples)
454g of Pure Honey (I used honey from lidls - cheap)
Brewed tea, Strong - 1 level tablespoon
pure lemon juice - 1 level tablespoon
all purpose dried wine yeast
water to make up 4.5 litres
pour the apple juice into bucket
simmer 1/2 litre of water & dissolve honey, add to juice in bin
add cold tea & lemon
sprinkle yeast on top and keep in warm place for 5 days, cover with lid on bucket
stir juice 2 times a day
after 5 days transfer to demijon and allow to ferment out
when fermentation slows rack off into new demijohn and top up with fresh apple juice, plain cooled water or water & honey mix.
when fermentation is complete rack off again & store for 1 month before bottling, at bottling stage you can bottle still or add a teaspoon of sugar and go for sparkling. Ready to drink 5 weeks after bottling.
Its a bit more of a long term project than beer kits but good fun! also comes with a HANGOVER warning - sip scrumpy by the glass it has a west country kick!
Richard
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Doughboy
nice one Rich...
hey thats a great looking recipe!...i'll give it a try.
I was looking into scrumpy ciders last year and a couple of the recipies i stumbled upon - read as thou they contained raw red meat as an ingredient! urgh..mind you, it was probably in that black rat i drank down Brean last summer.....5 pints and the rest was a blur..lol.
Dont know if anyone can confirm the meat bit above?..im sure i saw it!
Doughboy
hey thats a great looking recipe!...i'll give it a try.
I was looking into scrumpy ciders last year and a couple of the recipies i stumbled upon - read as thou they contained raw red meat as an ingredient! urgh..mind you, it was probably in that black rat i drank down Brean last summer.....5 pints and the rest was a blur..lol.
Dont know if anyone can confirm the meat bit above?..im sure i saw it!
Doughboy
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vandici
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stevezx7r
Yikes, meat in beer!
When I started HB I did a couple of beer kits and realised I could also make the old Turbo Cider. As I also fell out with TC around 15 years ago, ahem, I decided to make ginger beer instead. Tasted great but gave me bad indigestion
Anyway, I've just set a TC away today - 5 litre container from asda, teaspoon of wine yeast from Wilkos and 4 litres of AJ from Asda. Should end up around 4.8% and the other one I did (same amount etc) used 4 litres of cranberry and rasberry from Asda. That one should be around the 5%.
If you want it stronger you could always add honey or similar.
Both will be ready to rack into 2 litre litre pet bottles in a week or so with a bit of sugar to fiz it up.
Ready to drink a week or so after that.
When I started HB I did a couple of beer kits and realised I could also make the old Turbo Cider. As I also fell out with TC around 15 years ago, ahem, I decided to make ginger beer instead. Tasted great but gave me bad indigestion
Anyway, I've just set a TC away today - 5 litre container from asda, teaspoon of wine yeast from Wilkos and 4 litres of AJ from Asda. Should end up around 4.8% and the other one I did (same amount etc) used 4 litres of cranberry and rasberry from Asda. That one should be around the 5%.
If you want it stronger you could always add honey or similar.
Both will be ready to rack into 2 litre litre pet bottles in a week or so with a bit of sugar to fiz it up.
Ready to drink a week or so after that.-
Doughboy
14 hours later....
I changed my original plans slightly yesterday at last minute regarding the yeast...I decided to use the sachet of youngs cider yeast in one demijohn, and the "tinned" morrisons stuff in another.
got up this morning and found one of my brews was going like the clappers, - the other was semi-dormant \ not very active. This is the "tinned" variety thats taking its time....i may look to raising the temp with this one - ill see what its doing when i get home at 2pm today.
Its interesting at this early stage to see the difference....and better that any failure happens on the cheapo stuff than a £20 upmarket kit..
As for Cider being nasty, i hear what your saying but....any drink can out of moderation. One thing i know thou is - at least we know what goes in our home brews - unlike commercial stuff from pubs etc..
you just gotta know yer limits..
Doughboy
got up this morning and found one of my brews was going like the clappers, - the other was semi-dormant \ not very active. This is the "tinned" variety thats taking its time....i may look to raising the temp with this one - ill see what its doing when i get home at 2pm today.
Its interesting at this early stage to see the difference....and better that any failure happens on the cheapo stuff than a £20 upmarket kit..
As for Cider being nasty, i hear what your saying but....any drink can out of moderation. One thing i know thou is - at least we know what goes in our home brews - unlike commercial stuff from pubs etc..
you just gotta know yer limits..
Doughboy
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Martin the fish
Re: 14 hours later....
But first you've gotta find your limits...Doughboy wrote: you just gotta know yer limits..
Doughboy