Turbo cider

fizzypop boy · Post by **fizzypop boy** » Sun Jul 16, 2006 4:15 am

I know adding sugar isn't going to add body ,just more alcohol but i'm hoping the change of brand might help.
Daab how much apple juice to use as a primer when bottling?

PieOPah · Post by **PieOPah** » Sun Jul 16, 2006 7:16 am

I used 11 litres of Morrisons Own Apple Juice with 500g Sugar.

I think that the real trick is to take tastes along the road and stop the fermentation when it is how YOU want it.

I know Campden Tablets inhibit Wild Yeast, but would they stop fermenting as well?

Immy's Dad · Post by **Immy's Dad** » Sun Jul 16, 2006 7:38 am

I would guess that chilling it in the fridge might stop any yeast activity, depending on yeast strain of course.

I am really tempted to make some of this stuff, I used to make cider when I went to visit my dad in Saudi Arabia (a bit naughty as they aren't terribly keen on alcohol production over there!) and got some great results.

Bet it's cheap too.

Vossy1 · Post by **Vossy1** » Sun Jul 16, 2006 10:52 am

My 1 ltr cranberyy, 4 ltr's apple, alinson yeast, is brilliantly clear this morning.

I've sampled it, like you do, and it definately has more flavour than the apple alone. Not a cranberry flavour just a more fruity flavour, apple with zing. It even has a fruitier nose

Still not sure I like it though. Will have to wait for the Gervin fermented apple to finish, and then sample that.

Might even have too try tc with all yeasts known to man and sample them too....just for comparison purposes you understand

TELEDU · Post by **TELEDU** » Sun Jul 16, 2006 12:20 pm

QUOTE (Vossy1 @ Jul 16 2006, 09:52 AM) My 1 ltr cranberyy, 4 ltr's apple, alinson yeast, is brilliantly clear this morning.

Are you referring to this yeast, i bought some from tesco for my turbo cider, still waiting for fermenting to end.

Vossy1 · Post by **Vossy1** » Sun Jul 16, 2006 12:29 pm

Yep thats the one Teledu

My Missus says my tc's taste o.k, but I think they're too sharp, dry.

I did the 1st one during that hot weather 2 weeks back, maybe thats why :blink:

The cranberry ones deffo better

fizzypop boy · Post by **fizzypop boy** » Mon Jul 17, 2006 10:22 am

The yeast i use the most is Tesco's own brand and have had good results from it,normally finishes in a week.

http://community.webshots.com/photo/261 ... 8678ztUFeb

PieOPah · Post by **PieOPah** » Mon Jul 17, 2006 10:28 am

QUOTE (Daft as a Brush @ Jul 16 2006, 09:09 AM) QUOTE (PoP) know Campden Tablets inhibit Wild Yeast, but would they stop fermenting as well?
Wine makers use them to stop fermentation, I think they use quite a few but hopefully one of the winemakers here will be able to help.

Chilling in the fridge will certainly slow fermentation but it depends on the yeast. While some do exactly what is says on the tin, others go continue to ferment way below their recommended fermentation temperature range. :rolleyes:
If people were serious about making cider in this manner and wanted to stop fermenting at a given stage then there is always the option of using finings to knock the yeast out of suspension and then filter cider. This would obviously get rid of all the yeast so there could be no more fermenting.

I know that there is something you can put in wort to turn non-fermentable sugar into fermentable (not sure what the stuff is, just read about it). I wonder if there is something that works the other way round???

fizzypop boy · Post by **fizzypop boy** » Mon Jul 17, 2006 10:36 am

To be honest POP i think most people are making turbo cider as a bit of a sideline relief because it's quick,easy and cheap.and whilst people are tinkering with ingredient i don't get the feeling anyone is a serious cider maker.

Bigster · Post by **Bigster** » Mon Jul 17, 2006 9:41 pm

If you are keen to stop a ferment at a certain point, in my view preferable to adding sugar to sweeten, then 1 campden tablet and 1/2 tsp stop fermenter (potassium sorbate E202) per gallon does the trick.

Bigster · Post by **Bigster** » Mon Jul 17, 2006 9:44 pm

Think i will give this turbo cider a fling - has anyone added citric acid to their recipe to give a bit of extra zazing ? and help with the ferment as more balanced

Vossy1 · Post by **Vossy1** » Tue Jul 25, 2006 12:26 pm

Yesterday I binned my first 2 TC's. Both were made with Alinsons bread yeast, one with 4.5ltr's of Tesco apple juice, the other with 4ltrs Apple and one Cranberry.
They have been in the bottle 2 weeks, they were nicely carbonated but...

Before bottling I didn't like them due to a taste in the cider. After 2 weeks the taste had grown very strong. I took a bottle to the local HBS and he identified the taste and slight odour as being phenolic.

I have just finished another using Gervin #3 and apple juice as above and it seems to be totally different with no nasty tase and odour....yet.

We'll see how it ages :huh:

PieOPah · Post by **PieOPah** » Tue Jul 25, 2006 12:33 pm

I have just finished my first batch of TC. Most of it was drunk directly from the fermentor. Basically I couldn't be bothered bottling it. I did bottle 2 litres which I kept in the fridge. The rest I dispensed whilst sat at the computer. I would definately make this again although I thikn perhaps not quite a strong. Far too easy to drink and at around 7.5% far too easy to feel the effects!!!

All I need now is an excuse for a party

TELEDU · Post by **TELEDU** » Wed Jul 26, 2006 11:42 am

QUOTE (Vossy1 @ Jul 25 2006, 11:26 AM) Yesterday I binned my first 2 TC's. Both were made with Alinsons bread yeast, one with 4.5ltr's of Tesco apple juice, the other with 4ltrs Apple and one Cranberry.
They have been in the bottle 2 weeks, they were nicely carbonated but...

Before bottling I didn't like them due to a taste in the cider. After 2 weeks the taste had grown very strong. I took a bottle to the local HBS and he identified the taste and slight odour as being phenolic.

I have just finished another using Gervin #3 and apple juice as above and it seems to be totally different with no nasty tase and odour....yet.

We'll see how it ages :huh:
i got 20 ltrs going now, and am also using alinson bread yeast.

Post by **Andy** » Wed Jul 26, 2006 12:17 pm

What's the reasoning behind using bread yeast rather than a wine/cider/champagne yeast ?

:blink:

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Turbo cider