Turbo Cider Recipes, Methods and Taste Collection.

[Pinto]

You sure ???

Pinto's Sui-Cider

4l 100% Apple Juice (Contrate)
1.8kg Dextrose (Brewing Sugar)
1 Large Mug Strong Tea
1Tsp Pectolase
1.5Tsp Yeast Nutrient

Gervin GV-4 (Purple) Yeast - ESSENTIAL

Instructions

Heat 1l of Apple juice and dissolve 500g of dextrose in it - pour into 10L fermenter with the remaining 3l of juice and large mug of stewed tea - allow to cool to 20-25 deg c. Prepare small glass of tepid water, dissolve pectolase and nutrient as directed, add to apple juice.

Prepare GV-4 as directed and pitch into juice @ 20 deg - set aside for 48 hours to allow fermentation to start. Meanwhile, boil 2l of water and dissolve remaining 1.3kg of dextrose in it. Allow to cool (and i'd reccomend storing it in the fridge) Must be gervin GV-4 - other yeasts dont have the alcohol tolerance (and turbo yeasts would produce too many off flavours)

Now.... we could get technical here on the next steps, but I did the following. I let the fermentation run until it showed visible signs of slowing down, then added 1/3rd of the sugar syrup to the mix and left it for another 3-4 days - then repeated until all the syrup was in and left it again until it showed signs of slowing right down. My records say that at an SG of 1.012 on day 22 I racked it and bottled it into PLASTIC 500ml bottles and just kept an eye on it to make sure it didnt overpressure (wasnt confident i couldn't get it to accept priming sugar) - turns out it finished at between 1.006 and 1.008 (this is a cider remember - normally goes sub-1.000) so was fairly sweet with a light carbonation.

OG: 1.142
FG : 1.008

ABV : 17.9 - 18.1%

Drinking Notes : POTENT Fizzy apple wine..... more than 500mls can cause dizzyness, loss of conciousness and probably, death .... finish a bit rough....

[CJR]

*scales up to 24l in head*

11 kilos of brewing sugar... can normal white be used?

[Pinto]

Cant see why not, but I used dextrose as i wanted to make the sugars as available as possible to the yeast so not to stress it any further than I had.

Scaling up to 23l.... could well need to pitch a lot more yeast - 3-4 sachets ?

[CJR]

Dextrose is £2.10 per kilo, sugar is about £4.50 for a 5kg bag in Tesco. LHBS is fairly close by so extra yeast shouldn't be much of a problem. Call it 4 sachets as £1.05...

Works out at £35.70 for a corny of this brew + a few bottles. And there's a guy at uni who only drinks cider...

I might do this in the very near future...

[Pinto]

Whats your friend's name ? I'll keep an eye out for him in The Times Obituaries....

[CJR]

Bernie. And surely you should be watching out for me. After all, I'll have the keg of the stuff.

[zerodivine]

hi all new to the forum but I made so turbo cider. yummy!
8 liters of Asda smart price apple juice and 1 liter Aldi apple juice ( as it has citric acid already in it)
added 900g sugar, white granulated (100g per liter) which i added to 1 liter of juice and dissolved in a pan over the cooker.

1 teaspoon of pectolase
half a 5g pack of gervin universal wine yeast
1 teaspoon yeast nutrient

vessel used: 10 l food grade camping water carrier with air lock

sg started : 1.083

tested 2 liters when reached sg: 1.020 ( felt happy until the morning )

stopped at 1.015 with a cheeky crushed campden tablet.

left for 2 days in my cold room until most of the yeast dropped.
bottled in cleaned 2 liter and one liter bottles.

finished product: cloudy cider with a nice bite, 8.4 ish % but really appley and smooth.
a lot like rattler cider before they lowered the %

[CJR]

Thanks for the Sui-Cider recipe Pinto.

My take on your Sui-Cider:

Weapons Grade HS Cider (and HS doesn't stand for "High Strength" )

Juice used and Quantity: Tesco Everyday Value, 19 litres
Yeast Used and Quantity: Gervin GV4 yeast, two packets
Other Ingredients and Quantity: 10.8kg white sugar, 1 litre strong tea (8 bags PG Tips - The Strong One), 5 apples (3 blended, 2 chopped), 2 1/2 tsp Nutravit yeast nutrient
Vessel Used: 23L plastic fermenter, bubbler airlock containing "mixer" scotch whisky
Method of adding ingredients into vessel: Dissolved the sugar in AJ, added to fermenter. Topped it up with the rest of the AJ and 1 litre strong tea. Added the chopped apples and the nutrient. Sprinkled yeast on the top and stirred.
Starting Gravity: 1162
Color/ Cloudiness: Brown
Environment: Left at room temperature.
Temperature left at to ferment: ~15C

[Pinto]

Liking the apple addition go for large brambley cookers tho. You might find that the AJ struggles to disolve that quantity of sugar without taking it close to boiling point - thats why i used water based sugar syrup so maybe you could replace a gallon of apple juice with sugar syrup ? Also, the yeast might find it difficult to get a decent foothold in a 1.150+ solution, so with the syrup you can start it easier and add the extra sugar whilst its high krausen - less chance of shocking the yeast

[CJR]

Liking the apple addition go for large brambley cookers tho. You might find that the AJ struggles to disolve that quantity of sugar without taking it close to boiling point - thats why i used water based sugar syrup so maybe you could replace a gallon of apple juice with sugar syrup ? Also, the yeast might find it difficult to get a decent foothold in a 1.150+ solution, so with the syrup you can start it easier and add the extra sugar whilst its high krausen - less chance of shocking the yeast

It's currently fermenting pretty well. I'll remember to add bramleys the next time I make cider rather than the 82p bag of eaters I did.

[Pinto]

Glad it worked for you The brambleys would have added a little bot more apple bite and natural tannins to the mix over the eaters.

Keep me posted on your progress; what was your OG incidentally ?

[CJR]

Couldn't afford Bramleys unfortunately.

OG: 1162. I'll keep things updated here. The fermentation is currently going at about a bubble per 2 seconds.

[zerodivine]

Hey all,
i know its a silly question but how long would you guys age tc in the bottles?
Mine is wicked in strength after a bit of an oversight in just using campden tables to kill the yeast.
Big no no but it's a learning thing.
Thinking 2-3 months but i caved well before that.
Any suggestions welcomed

[oldbloke]

I bottle when it drops clear then give it 2weeksWarm and a minimum of 2weeksCold.
It's OK after that but an extra couple of weeks improves it no end.
There is further improvement later but most happens at the start.
If you can leave it long enough (months) you may get the malolactic fermentation which will make it less sharp (malic->lactic) a bit more buttery (diacetyl), and add a bit of westcountryfarmyard funkiness (by-products).

[Pinto]

Agreed - I have some TC's that are approaching a year old now - I try one every month or so and they're a very different beast to the fresh TC - far more on a parr with a premium commercial cider.

TC is more about tramp juice tho 2 in, 2 out and gone....