Turbo Cider Recipes, Methods and Taste Collection.

[Pinto]

Apple and LYCHEE TC (14 l Batch)

12l Lidl Apple Nectar
1.5l Lychee Juice (seems to have quite a high pulp content - hoping its not going to be like the lidl pear nectar tho !)
0,25l Wine Tannin Soln.
0.25l Pectolase Soln. (hopefully going some way to combating the pulp)
150g Granulated Sugar

I have high hopes for the Lychee juice - I'll keep people posted

First bottle of this have shown the hope to be true - its excellent - I do recommend a fair dose of backsweetening with this one tho and i'd also say to use truvia extract - dont think i've had an adjunct that suited a cider quite as well as lychee

Get some juice n' get it on !!

[Pinto]

Another two in the fermenter - 14l of Straight Turbo Cider ( haven't made one of these in quite a while ! ) and 8l of my Cinnamonator mulled cider - with a bit of luck it should be ready to enjoy a few pints in the week between xmas and new year.

I've also decided to try a different juice - the lidl 100% Apple Juice one is on offer at the moment for 15p / 1.5l over the normal 50% juice that I use - so far the only diffence is the SG - the 100% Juice came in at 1.044 (6.1% abv on my normal FG's) and 1.040 for the 50% stuff (5.6% abv) - hopefully it'll also bring a boost to the apple flavour in the finished brew.

Some of the Straight cider will also be used in an experiment (flavoured with the Asda Double Concentrate Strawberry cordial) - more on this later

[fordpopular]

Pinto... Some of the Straight cider will also be used in an experiment (flavoured with the Asda Double Concentrate Strawberry cordial) - more on this later

That sounds interesting I presume it has artificial sweeteners I was looking for a way to take the edge of my dry cider and add some extra flavour
interested to see what you are up to, I have been adding a touch of ribena to each pint as its poured.

[Pinto]

Indeed it does adds flavour AND sweetness - although being a double concentrate it wont give as much sweetness as you might like before the flavour becomes overpowering (so it'll probably take a little sweetener too) - needs both to be balanced so that will be where im experimenting.

I've tried the ribena strawberry with great success - a dose rate of 25ml/500ml cordial to cider works very well but again needs more backsweetening if you like med/sweet ciders.

[Bernaaard]

Hi Folks,

Well after some resounding success i have tried a turbo cider with a topping of cranberry juice. In between moving it from the 1st to 2nd fermenter i moved house.

In the meantime it carbonated a little. So i left it and then decanted into a couple of bottles with some more sugar for extra fermentation. Low and behold not only has it come out really fizzy, but
taste is truly off the scale nice and has what i found was lacking from the original cider. I only used some cranberry to cheat a bit of colour and depth into it and my word, what a fluke of fortune.

Is anyone else doing a Christmas cider any time soon and over an above the standard recipe, do you have any suggestions for additives to make it a bit more festive ?

[PuggledPrune]

I made some mulled cider using one of those mulled wine tea bags. Probably going to bottle it this weekend, no idea what it's like as yet

[CJR]

Does it affect the results if the apple juice is from concentrate?

[Pinto]

Nope - most juices are from concentrate and work perfectly.

All you need to choose is between the 50% concentrate stuff or 100% stuff - the latter costs a little more but if you aren't adding flavouring or a second juice, it has more "appleness'' in the finished cider IMO ( I use 100% for straight cider, but 50% for everything else)

[WalesAles]

Hello Everybody,
This is my first post on TC site, please bear with me, I`ve got a week to go before kegging/ bottling my wherry and i am bored, bored, bloody bored. So today I made two TC`s. They are little tweaks to joel_m april 17th 2009, I only put in 202g demerara sugar but I added 170g honey, everything else the same, OG 1064.
TC No2 is a tweak on Mitchamitri April 23rd 2009, I added 1 cup of strong tea and added 203g demerara sugar, everything else the same, OG 1060. These were made at 3pm today, active head in DJ`s 20mm at 8pm. Will these be OK? Have I tweaked too much? I will now carry on drinking my Tramp cider from lidl while I await your comments!
Yours,
WA

[Pinto]

Sounds fine to me good luck with the brews !

[CJR]

Hey everybody,

Just planning my first TC. Could someone take a look at my recipe?

1) 21l Asda 100% AJ from concentrate
2) 1lb Asda clear honey
3) 1.5kg sugar
4) 1kg Bramley Apples
5) 1 pint of strong tea
6) Champagne yeast
7) 2l Asda 100% AJ to prime

I'm looking for something medium/medium-dry and put it into a corny, low pressure carbonation to put through a beer engine.

[Pinto]

Looks good just a few points i'd make....

a) Thats a lot of Sugar and Honey there, combined with the apple juice - unless you're aiming for a 9-10% cider..... For something a little less lethal, drop the sugar addition.
b) Do the maths on the sugar content of the priming juice - for a 25l batch, i dont think it'll be enough and will lack fizz - tbh, priming with white sugar doesnt affect the flavour and is much more controllable and predictable - and you might just have 1.5kgs of sugar going spare
c) If med / med-dry is your destination, you're going to need some backsweetening - that recipe will by default go to bone dry / mouth puckering with champagne yeast. Use sucralose or truvia @ 1.5-2 tsp per litre

Good luck with the brew and keep us posted

Edit : just seen forced carbonation.....

Once the cider is fermented out, you'll need to stop further fermentation by filtering and/or treatment with campden tablet/potassium sorbate (see the wine guys for details on how) - you can then backsweeten with whatever you want as long as its sweet enough.

[CJR]

a) Actually planning for something more lethal than 10%.

b) Think I have some spare campden lying around somewhere...

c) Is sucralose splenda? And if fermentation is stopped, can I use regular sugar?

[Pinto]

You should try my "Sui-Cider" - brewed to just under 18% abv (could have gone higher if I had the ability to force carb) using Gervin GV-4. Above 10% tho, it becomes an apple wine and looses the cider charecter - you'll know what I mean when you taste it. I did it just to prove that I could - but cider it wasn't; keep it 10.5% or less if you can...

Campden AND Potassium Sorbate - use of just one wont stop further fermentation.

Sucralose is indeed splenda - although the Tesco's Granulated Sweetener (in the yellow pot) is the same stuff at half the price and if you stop the fermentation you can indeed sweeten with any type of sugar - although bear in mind that basic, easily fermentable sugars might help the yeast to overcome the campden/sorbate if its a strong, vigorous strain of yeast.

[CJR]

Recipe for Sui-cider please?