hi guys,
just been wilkinsons and picked up a brewbuddy cider kit (there were no other cider kits available). Ive tried making turbo cider and didnt think much of it.
can you please offer some advicee on how to make this kit taste as best as possible??
also im debating whether to use RO (reverse osmosis) water to brew this kit, ive never had a problem wih my water using other kits but i just wanted to see if it made a difference at all.
brewbuddy cider kit
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bugle
I made one of these kits a little while ago, last summer in fact, with strait tap water and plain white sugar. It was very nice actually 
I followed the recipe for 23 litres, although I have a friend who made the stronger recipe and said it was very nice, only he was scared to drink it after the first session as it was a bit like rocket fuel!!
I've been meaning to get another and make the stronger brew, but not got round to it...
Just make it up as the instructions, strong option or normal, both got good reviews here. I know what you mean about the TC, the kits are MUCH MUCH better in my opinion and to be fair there's not much in the price...
Good Luck, let me know how you get on
I followed the recipe for 23 litres, although I have a friend who made the stronger recipe and said it was very nice, only he was scared to drink it after the first session as it was a bit like rocket fuel!!
I've been meaning to get another and make the stronger brew, but not got round to it...
Just make it up as the instructions, strong option or normal, both got good reviews here. I know what you mean about the TC, the kits are MUCH MUCH better in my opinion and to be fair there's not much in the price...
Good Luck, let me know how you get on
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beesley121
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Bryggmester
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beesley121
just read up some more and it seeems all cider kits lack the 'apple' taste and are a bit dry and not very sweeet.
i will end up force carbonating this brew in my corny, so my questions are these
1. Can i add some apple juice or some kind of essance when I rack it off? icould i add campden tabs to stop the added apple juice fermeenting??
2. What can i add to sweeten it up a little??
3. How can i preveent it being so dry??
Would appreciate replies as soon as please as tonight is the only night im freee for thee next 2 weeeks
i will end up force carbonating this brew in my corny, so my questions are these
1. Can i add some apple juice or some kind of essance when I rack it off? icould i add campden tabs to stop the added apple juice fermeenting??
2. What can i add to sweeten it up a little??
3. How can i preveent it being so dry??
Would appreciate replies as soon as please as tonight is the only night im freee for thee next 2 weeeks
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andywills
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Bryggmester
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sparky Paul
You can add campden tablets to stop fermentation, but you will have a completely flat cider which is not to everyone's taste - unless you make cider from 100% juice, you may find it a bit wishy-washy if not carbonated. You also need to be 100% sure the campden has done it's job, or else you'll be in bottle bomb territory...
The reason why the cider is so dry is that it ferments out so completely. Commercial producers counteract this by adding non-fermentable sweeteners like saccharin. You can use saccharin, and you can also buy non-fermentable sweetner from home brew shops for wines which does the job too. Adding apple juice when serving to sweeten is a great idea.
Using table sugar helps a little, I don't think it ferments out quite as completely as brewing sugar, but it's very marginal.
Personally, I like it dry. I have also found that the best results are obtained by making the kits up to 32 pints, regardless of the strength you are aiming for - adjust the sugar addition to suit. At 32 pints, the kits make a cider which has plenty of flavour, although I do prefer the John Bull cider kit to the BrewBuddy - it has a better flavour IMHO.
The reason why the cider is so dry is that it ferments out so completely. Commercial producers counteract this by adding non-fermentable sweeteners like saccharin. You can use saccharin, and you can also buy non-fermentable sweetner from home brew shops for wines which does the job too. Adding apple juice when serving to sweeten is a great idea.
Using table sugar helps a little, I don't think it ferments out quite as completely as brewing sugar, but it's very marginal.
Personally, I like it dry. I have also found that the best results are obtained by making the kits up to 32 pints, regardless of the strength you are aiming for - adjust the sugar addition to suit. At 32 pints, the kits make a cider which has plenty of flavour, although I do prefer the John Bull cider kit to the BrewBuddy - it has a better flavour IMHO.
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bugle
As you are force carbonating in your cornie it doesn't matter that you cant prime it.
When making wines to back sweeten Potassium Sorbate is used (available from HBS). Ive had a few brands and the doses have been different so follow the instructions on the packet. But basically, allow to ferment til dry (use you hydrometer to absolutely sure fermentaion has stopped as the sulphite or sorbate probably won't stop the fermentaion just prevent it restarting when you add sugar), the add 1 campden tab per gallon and sorbate (its important to sulphite at the same time as adding the sorbate as it can produce smells due to excess acid). Once this has been done you can back sweeten, by adding sugar or apple juice.
Another option would be to use non-fermentable sugars as mentioned.
Also good to try would be replacing some of the water and sugar in the recipe with apple juice - not something i've tried, but would be interested to hear the results with regard to 'appleness'
I've not tried any of this with cider/beer, only wines, but it should be pretty much the same...
When making wines to back sweeten Potassium Sorbate is used (available from HBS). Ive had a few brands and the doses have been different so follow the instructions on the packet. But basically, allow to ferment til dry (use you hydrometer to absolutely sure fermentaion has stopped as the sulphite or sorbate probably won't stop the fermentaion just prevent it restarting when you add sugar), the add 1 campden tab per gallon and sorbate (its important to sulphite at the same time as adding the sorbate as it can produce smells due to excess acid). Once this has been done you can back sweeten, by adding sugar or apple juice.
Another option would be to use non-fermentable sugars as mentioned.
Also good to try would be replacing some of the water and sugar in the recipe with apple juice - not something i've tried, but would be interested to hear the results with regard to 'appleness'
I've not tried any of this with cider/beer, only wines, but it should be pretty much the same...
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sparky Paul
IIRC, others on the forum have done this with good results.bugle wrote:Also good to try would be replacing some of the water and sugar in the recipe with apple juice - not something i've tried, but would be interested to hear the results with regard to 'appleness'
TBH the kits made up to 4 gallon are tasty enough, particularly the John Bull. The BrewBuddy is a little more lightweight.
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beesley121
So, can you tell me if tthis will work
1. Wait until cider has stopped brewing
2. add 1 campden tablet per gallon (this should stop all further fermentation) may also add pottassium sorbate
3.add either some apple juice or unfermenable sweetner to corny with the cider
4 force carbonate
im thinking that because ive added campden tablets, no further fermentation of tthe apple juice will take place
1. Wait until cider has stopped brewing
2. add 1 campden tablet per gallon (this should stop all further fermentation) may also add pottassium sorbate
3.add either some apple juice or unfermenable sweetner to corny with the cider
4 force carbonate
im thinking that because ive added campden tablets, no further fermentation of tthe apple juice will take place
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sparky Paul
I think I would go for the artificial sweetener personally. Although you have stopped it with the campden, I wouldn't like to risk fermentation restarting by adding sugars... perhaps some winemakers might be able to help with this.
I don't think potassium sorbate will be necessary unless you intend to keep the cider for a long time, mine doesn't last that long...
I don't think potassium sorbate will be necessary unless you intend to keep the cider for a long time, mine doesn't last that long...
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bugle
The campden tablets on their own may not stop re-fermentation, use sorbate.
However if you are using un-fermentable sugars this will not be required.
I would perform a blending trial with small meassured quantities of cider to get the ratio of how much juice you want to add, otherwise it would be pretty hit and miss, ie. start with a small glassful, taste it, add a bit of the juice. If required repeat with more juice, when you get it right, scale up how much juice you need for the whole batch and add it to the cornie.
Force carbonate (chill the keg if you can)
Condition
Drink
However if you are using un-fermentable sugars this will not be required.
I would perform a blending trial with small meassured quantities of cider to get the ratio of how much juice you want to add, otherwise it would be pretty hit and miss, ie. start with a small glassful, taste it, add a bit of the juice. If required repeat with more juice, when you get it right, scale up how much juice you need for the whole batch and add it to the cornie.
Force carbonate (chill the keg if you can)
Condition
Drink