Turbo Cider Experience

[Pinto]

Maltodextrin.

[JohnnyD]

googling maltodextrin seems to bring up a lot of people saying its not good ? Do a lot of people use it here ?

DJ

[Pinto]

googling maltodextrin seems to bring up a lot of people saying its not good ? Do a lot of people use it here ?

DJ

Only going on personal taste tbh - not sure how many others use it. I find me gives and excellent mouth feel, but I guess you'd need to try it yourself to be sure.

[oldbloke]

googling maltodextrin seems to bring up a lot of people saying its not good ? Do a lot of people use it here ?

DJ

Not good in what way?
The artificial sweetener I use to stop my turbo being too dry has a nit of maltodextrin, and it does help a bit with mouthfeel. There's not much of it mind

[Pinto]

Pure Maltodextrin adds very little in the way of sweetness - try some raw and you wouldnt be thinking of it as much of a sugar.

[JohnnyD]

Can anyone tell me how much brewing sugar i should add to a pressure barrel to prime the cider, is it 80g like beer?

Thanks
JD

[Pinto]

Pressure barrel won't hold enough pressure to fizz cider correctly - it'll be slightly sparkling at best.....

Try 120-130g - but dont be surprised if the barrel pops the relief band or the tap leaks....

[gassman]

Its been a few years since I brewed but started again last night.

Let me know if this is ok please

23 litres apple juice, 1 very large mug(1 litre) of tea stewed with 6 Yorkshire bags, yeast, nutrient, pectolase (dont think I needed it but it was there) also 1 bottle of that Polish strawberry Lowciz stuff

[Pinto]

No need for pectolase and I'd advise making the polish syrup to 50% concentration (or use half a bottle) with water unless you want something in the 10% abv range - those syrups are mostly sugar...

Otherwise.... You're good to go

[gassman]

Woops

Thanks for the advice Pinto but I did it, so what now am I expecting from this brew and any idea at a constant 23 degrees it should be done, ish

I am going to put into a corny

Is there any need to secondary it to clear or should I go straight into a corny with a little gas then leave for a few weeks then throw the first pint away as presumably this will be all sediment

Am I on the right lines

Amazing what you forget when you been away for a while

[Pinto]

Ciders drop clear easily, so dont worry about sediment TBH - just chill for a little while before the transfer.

Depending on what yeast you used, it'll end up sweet or a monster - my favoured Youngs Super Wine Yeast compound has pushed previous TCs past 10% for me ! With a full bottle of syrup in it -its going to be a skull cracker whatever

[gassman]

Hmm well I do prefer a stronger brew for the house so not a problem and can always cut it down for the lightweights

I used a champagne yeast,Not sure where it came from but hope its ok

One more question

This is going to be a 19 litre corny job so how much back sweetening with the likes of the canderel type of stuff

I have 2 large jars of it in the cupboard

[Pinto]

Hmm well I do prefer a stronger brew for the house so not a problem and can always cut it down for the lightweights

I used a champagne yeast,Not sure where it came from but hope its ok

One more question

This is going to be a 19 litre corny job so how much back sweetening with the likes of the canderel type of stuff

I have 2 large jars of it in the cupboard

Back sweetening is a very subjective thing - my personal level is 1 lvl TSP per 500ml but that might not suit your tastes. You'll have to experiment to find the level you like and multiply to 19 litres for the corny

[chub1]

No need for pectolase and I'd advise making the polish syrup to 50% concentration (or use half a bottle) with water unless you want something in the 10% abv range - those syrups are mostly sugar...

Otherwise.... You're good to go

Hi i am going to use the syrup in a 6 litre batch of Tesco apple juice.
What ratio of the syrup from the bottle would you recommend for that please and should that be diluted with water and if so, again what ratio?
Many thanks

[Pinto]

Its very high sugar but i've not done a quantative anaylsis of its effect on flavour, so any figure I'd say would be a guess at best. My previous comments were purely based on the abv rising significantly with a big additon, so maybe 3% ? ( 180ml in 6 litres )

You could always experiment with a pint of white cider and adding say 5ml of syrup a time until you get the desired amount of flavour, then multiply that quantity x12