Cider from apple juice

[Trevs]

Someone has given me a recipe for making a gallon of cider from apple juice using 4 litres apple juice, cider yeast, sugar, pectolase and nutrient. I have started it off and it's fermenting well. The instructions say to add the apple juice at a rate of 1 litre a day, rather than all at once, because this apparently improves the flavour. I would welcome opinions on this please.

[oldbloke]

This is TurboCider. Lots of threads about it on all the homebrew forums.
Almost anything works, but for future experiments, check:
viewtopic.php?f=48&t=66468

I usually stick 3l of AJ and half a litre of SomethingElse in at the start, the last litre of AJ on day5.
Never bother with pectolase. 1tsp powdered tannin per gallon.
It comes out very dry, I now add 1 to 2 tsp artificial sweetener per gallon.
Oh and I never add sugar - it's over 5% anyway. That's enough!

[Trevs]

Thanks for that link, it is very interesting and explanatory. I didn't realise "Turbo Cider" was just cider from apple juice...from the name I assumed it was a fast-fermenting strong cider.

[oldbloke]

Thanks for that link, it is very interesting and explanatory. I didn't realise "Turbo Cider" was just cider from apple juice...from the name I assumed it was a fast-fermenting strong cider.

It's the brewday that's turbo, not the ferment or the ABV. Though it usually does ferment fairly quickly, and you can make it sillystrong if you want. Perhaps it needs a better name, but I guess it's too late now

[jacobyeah]

Been lurking for a while and usually find all info I need through searching (many thanks to all).

I have a question regarding a Tc I plan to make (my first). I work in a bar and have access to very good quality kentish, award winning juice I plan to use. It will probably cost me about twice as much as a value apple juice, about £1.05 a liter.
Its cox and Bramley apple juice with added vitC. My question is as it contains Bramley apples already do you think I should still add black tea for tannins?

[jmc]

Been lurking for a while and usually find all info I need through searching (many thanks to all).

I have a question regarding a Tc I plan to make (my first). I work in a bar and have access to very good quality kentish, award winning juice I plan to use. It will probably cost me about twice as much as a value apple juice, about £1.05 a liter.
Its cox and Bramley apple juice with added vitC. My question is as it contains Bramley apples already do you think I should still add black tea for tannins?

Your juice sounds nice, though it may end up a bit sharp.
Bramleys will give you malic acid, but won't give you much tannin, so I'd still add the tannin powder or a strong mug of tea.

In real west-country cider they use special cider apples that have loads of (mouth-puckering) tannin.

Good luck with your TC.

[oldbloke]

There are commercial ciders that use just Kentish apples IIRC. Without the tannin it'll be a softer drink but could be good.

My very first TC didn't have tannin (it was rub compared to the ones I do now) and t'missus immediately said we could stop buying commercial cider, except the really good stuff.

I'd taste the juice and then decide, and would probably decide to add a bit

[jacobyeah]

Black tea it is then. Thanks

[jmc]

There are commercial ciders that use just Kentish apples IIRC. Without the tannin it'll be a softer drink but could be good.

My very first TC didn't have tannin (it was rub compared to the ones I do now) and t'missus immediately said we could stop buying commercial cider, except the really good stuff.

I'd taste the juice and then decide, and would probably decide to add a bit

I've heard same thing about Kentish / Eastern cider. I checked on the Aspell's (Suffolk) site and was surprised to see that they use some bittersweet (cider) apples in their ciders. Bittersweets and bittersharps contain lots of tannin (and flavour).
http://www.aspall.co.uk/cyder?product=premier-cru

Apple Variety
Bittersweet, Dessert & Culinary

from http://www.aspall.co.uk/how-to-make-cyder

All Aspall cyders are blended, taking the attributes from a variety of apples to make a truly well balanced cider. Dessert apples for sweetness and elegance, cooking apples for acidity and apple aroma and bittersweet apples give a heady perfume, body and depth of finish.

I agree that a TC even made with plain apple juice will still be better than most commercial ciders that use ~ 35% apple juice and bulk out with sugar syrup.
I use 4 tea bags stewed with boiling water for 15 mins in a 1pt mug for a 5gal batch of TC.