Recent content by vassili

This is the thread that just keeps giving. I find myself coming back to it frequently. This time because I wanted to make half a gallon to add to a stuck 5 gallons of scrumpy.

It will have no mouth feel, just one strong cup of stewed tea per gallon.

Good afternoon everyone, Not been posting again recently as all i have been doing us scrumpy and turbo. However I have recently found desperado! And I quite like it. So I am looking at making a clone as its very expensive off the shelf. Reading through previous posts there's not the usual...

It really does seem that the turbo is a very reliable recipe. I now have eight different trials on the go, should be bottling five of them next weekend. Tried honey, muscavado, Demerara, all the above with a tin of pears in syrup. They all appear stronger than I expect though.o_O

Sorry I forgot to mention that the weirdest thing is that turbo made in this fashion has by far the most distinct flavour of apple of all the ciders I've ever made.

Evening all. Well I have bottled my first batch which was fortified with 100 grams of Demerara to a demijohn. I am drinking it way too young, but I still completely blown away by the quality, taste and body of this. I produce at least a couple of hundred gallons of real scrumpy from our own...

Here's Shirley bassets Idea. There's going to be a huge amount of sludge at the end of this one :laugh8: Used some of this year's runny honey

Interesting! I like the sound of that.

Varying stages of turbo, some with honey others with Demerara or muscavado sugar to pep them up a bit. Also my first batch finally bottled, one tap granulated added to each bottle.

She has done a similar champagne version but totally got it wrong at the bottling stage! Same as her "apple juice" bottles exploding everywhere.

Till there's literally not a bubble. Hers will stay in the bucket for a week, then if it's calmed down a bit it will get taken off the solids and into a demijohn where it will be left till bottling.

Anyone started any this year yet? My wife picked a barrow full today. I got home from shooting and found the kitchen in complete devastation. She was only going to make elderflower cordial but then decided she fancied a medium to sweet wine. She couldn't wait till I got back so googled a recipe...

Update on my first batch. Finally stopped fermenting after just over a month. This is obviously so long because I added the 100 grams of muscavado sugar to 4.5 lts if apple juice. I will bottle this the end of this week with my usual teaspoon per bottle of sugar to carbonate. Last Sunday I...

It'll stop dreckly, or not :-) my real scrumpy I make ferments throughout most of the winter.

It's excellent! We have made it many times over the last thirty years. As mentioned if you make it now it does have a bit of a coconut aroma. It's a bit laborious picking, but I promise it's worth it.