http://www.homewinemaking.co.uk/cgi/yab ... 1103122390
i am so proud of this recipe!
Turbo Cider - First Batch Review
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fizzypop boy
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eskimobob
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fizzypop boy
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eskimobob
Well I made a started with my thawed yeast and what happened??? - nothing 
It's not pinin! It's passed on! This yeast is no more! It has ceased to be! It's expired and gone to meet its maker! Bereft of life, it rests in peace!
Never mind, I made a starter using bread yeast at the same time and that is going vigorously so I have just pitched it on top of 3.5 litres of apple juice. Hope it tasts ok :huh:
It's not pinin! It's passed on! This yeast is no more! It has ceased to be! It's expired and gone to meet its maker! Bereft of life, it rests in peace!
Never mind, I made a starter using bread yeast at the same time and that is going vigorously so I have just pitched it on top of 3.5 litres of apple juice. Hope it tasts ok :huh:
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
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There may be a considerable lag with a frozen yeast starter before it gets going.
As for bread yeast, it's not really designed for the job and you may have difficultly with getting it to settle out.
An alternative strategy might have been to peel some apple skin form an apple and add that to the juice as you could have used the natural yeats in the skin to get things going. (The apple juice will have been pasteurised to kill any naturally occurring yeasts from the juicing process).
Reg
As for bread yeast, it's not really designed for the job and you may have difficultly with getting it to settle out.
An alternative strategy might have been to peel some apple skin form an apple and add that to the juice as you could have used the natural yeats in the skin to get things going. (The apple juice will have been pasteurised to kill any naturally occurring yeasts from the juicing process).
Reg
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eskimobob
QUOTE There may be a considerable lag with a frozen yeast starter before it gets going.
Well I'll leave it a few days and see what happens...
QUOTE As for bread yeast, it's not really designed for the job and you may have difficultly with getting it to settle out.
I don't mind if it is cloudy (ala Scrumpy) as long as it doesn't taste yeasty. I guess I could pop half a campden tablet in to kill off the yeast if I wanter to?
QUOTE An alternative strategy might have been to peel some apple skin form an apple and add that to the juice as you could have used the natural yeats in the skin to get things going. (The apple juice will have been pasteurised to kill any naturally occurring yeasts from the juicing process).
I didn't realise there was yeast in the skin. I presume you'd want to wash the apple well first to ensure that there was no nasty yeast on the surface.
Well I'll leave it a few days and see what happens...
QUOTE As for bread yeast, it's not really designed for the job and you may have difficultly with getting it to settle out.
I don't mind if it is cloudy (ala Scrumpy) as long as it doesn't taste yeasty. I guess I could pop half a campden tablet in to kill off the yeast if I wanter to?
QUOTE An alternative strategy might have been to peel some apple skin form an apple and add that to the juice as you could have used the natural yeats in the skin to get things going. (The apple juice will have been pasteurised to kill any naturally occurring yeasts from the juicing process).
I didn't realise there was yeast in the skin. I presume you'd want to wash the apple well first to ensure that there was no nasty yeast on the surface.
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fizzypop boy
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eskimobob
The water is not too shabby either
I don't normally pay for something I can get out of the tap but having bought these for the bottles, I thought I'd use it I was surprised after drinking a glass of it just how much chlorine I could taste in my usual tap water! - I will definitely be looking at getting one of those inline water filters for my brewing water in future...
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
QUOTE (TELEDU @ May 24 2006, 05:29 PM) when do you add sugar to cider if you want to increase abv ?
Well the easiest way is to dissolve it in the apple juice you are planning to make your cider from, you can either dissolve it direct if the sugar is new from the box as the risk of infection is low or you can boil around half a pint of water and dissolve the sugar in that to make a sterile syrup to add to your apple juice. Personally as sugar is its own antisceptic in its pure form I've never found this necessary, but it's something people often do.
As this recipe uses pasteurised apple juice, you will then need to cast some yeast to get things going.
Well the easiest way is to dissolve it in the apple juice you are planning to make your cider from, you can either dissolve it direct if the sugar is new from the box as the risk of infection is low or you can boil around half a pint of water and dissolve the sugar in that to make a sterile syrup to add to your apple juice. Personally as sugar is its own antisceptic in its pure form I've never found this necessary, but it's something people often do.
As this recipe uses pasteurised apple juice, you will then need to cast some yeast to get things going.