Turbo Cider Raspberry

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Turbo Cider Raspberry

Post by Nobby Novice » Tue Apr 18, 2017 9:27 am

I haven't made a Turbo Cider since 2010. That was just a one off with apple concentrate with blackberries. It was so dry and without taste that I haven't bothered since. I would now like to have another go and I propose the following :
20 litres of Asda 100% apple concentrate.
1 bottle of Lowicz raspberry syrup.
1 kilo of brewing sugar.
1 pack of Mangrove Jacks MO2 cider yeast.

This is based on posts I have seen on this forum. I thought I could use 10 x 2 litre Pepsi bottles for the cider, as these bottles will withstand the carbonation of the original fizzy product.
I am looking for whatever help I can get. How much sugar to use for the priming ? I would like to add it as bulk in a second FV with a tap to save on all the measuring.
Any other help would be most welcome. Thanks.

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Re: Turbo Cider Raspberry

Post by oldbloke » Tue Apr 18, 2017 11:01 am

Leave out the sugar,
add some tannin (for 20l, about 10 to 15 tsp),
add some sweetener (for 20l, about 10 to 15 tsp) [many people dislike the taste of saccharin {plus cancer paranoia}, sucralose is associated with headache in some people, try xylitol]
use an ale yeast.

Pespi bottle will be fine.

Prime at about 1tsp ordinary sugar per litre
Last edited by oldbloke on Tue Apr 18, 2017 5:42 pm, edited 1 time in total.

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Re: Turbo Cider Raspberry

Post by Hairybiker » Tue Apr 18, 2017 3:22 pm

Is it actually worth adding the raspberry syrup? Had to look it up, it contains:
"Sugar (A) and/or Glucose-Fructose Syrup (B), Water,Raspberry Juice made from Concentrated Raspberry Juice (2.8%)"
So maybe 13g of actual raspberry juice in it. I would use some frozen raspberry's instead.
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Re: Turbo Cider Raspberry

Post by Secla » Tue Apr 18, 2017 4:13 pm

It probably won't make it taste of raspberrys if that's what your after but it will bump up the abc. Problem with cider is it will always ferment down very dry. You will need to back sweeten it with a non fermentable sweetner if you don't like dry cider

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Re: Turbo Cider Raspberry

Post by Nobby Novice » Tue Apr 18, 2017 5:55 pm

Thank you all for your replies. I think I could go the real raspberry route. Not sure why I should use beer yeast as the cider kits uses cider yeast ? Hence the Mangrove Jack.
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Re: Turbo Cider Raspberry

Post by oldbloke » Tue Apr 18, 2017 9:54 pm

Ale yeast will give you slightly less attenuation, so not quite so dry. Also the flavour profile is a bit "softer" in other ways. Quite a few people are using it for cider these days, even commercially.
True cider yeasts have evolved for real apples with their relatively low nutrient levels. When we do turbocider and chuck in some nutrient (you planned on that of course), we can use any yeast. Eg you might try a red wine yeast for a fruitier finish.

Ye Compleat Guide to TurboCider:
http://forum.craft brewing.org.uk/viewtopic.php?f=18&t=344

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Re: Turbo Cider Raspberry

Post by Nobby Novice » Wed Apr 19, 2017 9:29 am

Thanks oldbloke for the very informative help. I am off to buy the apple juice.
Best regards

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Re: Turbo Cider Raspberry

Post by Nobby Novice » Wed Apr 26, 2017 3:56 pm

What is back sweetening ? Is this non fermentable sweeteners added during bottling along with the priming sugar ?
I have already added the sweetener at the fermenting stage.
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Re: Turbo Cider Raspberry

Post by oldbloke » Wed Apr 26, 2017 6:02 pm

Doesn't have to be non-fermentable - in wine that's stabilised a real sugar could be used. But obviously, if there's live yeast any real sugar will get fermented.
Really, it just means sweetening at the end instead of the beginning.
When I do TurboCider I add a little non-fermentable sweetener at the start - trying to introduce a powder at the end is just asking for a fountain as the gas nucleates on it

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Re: Turbo Cider Raspberry

Post by Laripu » Thu Apr 27, 2017 12:59 am

oldbloke wrote: Prime at about 1tsp ordinary sugar per litre
A better bet is to use any of the free priming calculators on t'interwebsh. ;)

This one here allows metric or US units.

I like to posit 2 volumes of CO2. Nice carbonation, but not overcarbonated like US lagers.
Bottle conditioning: Khamsa, ancient ale. Barley malt, wheat malt, kamut, dates, and honey. 1.064-1.010, 7.1%, 27 BU
Bulk aging: tart cherry melomel, ~11% abv
Drinking:
1. "Old 11-ish", ginger braggot. ~11% abv
2. "Wee Drappie", dark ale, 4.7% abv, 28 BU
3. "X", Canadian style blond ale, 6% abv, 25 BU
4. Kvass, unhopped bread-based near-beer with German rye bread. ~2% abv

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Re: Turbo Cider Raspberry

Post by Nobby Novice » Thu Apr 27, 2017 7:21 am

Thanks Laripu and Oldman, very helpful.

Cheers

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Re: Turbo Cider Raspberry

Post by Nobby Novice » Thu Apr 27, 2017 7:23 am

Sorry, that should have been thanks Laripu and Oldbloke.
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Re: Turbo Cider Raspberry

Post by Laripu » Sat Apr 29, 2017 7:05 pm

I just read the instructions on my grape tannin powder. It said that the max dosage should be no more than 1.5 teaspoons per (US) gallon (3.78 L).

I'm glad I caught that. I'm making a small batch, 3 US gallons, and will only add 1 teaspoon. (It was going to be 3. :shock:)
Bottle conditioning: Khamsa, ancient ale. Barley malt, wheat malt, kamut, dates, and honey. 1.064-1.010, 7.1%, 27 BU
Bulk aging: tart cherry melomel, ~11% abv
Drinking:
1. "Old 11-ish", ginger braggot. ~11% abv
2. "Wee Drappie", dark ale, 4.7% abv, 28 BU
3. "X", Canadian style blond ale, 6% abv, 25 BU
4. Kvass, unhopped bread-based near-beer with German rye bread. ~2% abv

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