graysalchemy
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That sounds like a plan LB. :thumb:
Turbo cider recipe
- Thread starter Mike1981
- Start date
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alank950
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Started my TC on Saturday with 25ltrs of Lidl apple juice and 1 litre of Cranberry..I added 5tsp of tannin and 5 tsp of malic acid and its fermenting nicely with a sweetened cider yeast....is it necessary to add pectolase?.if so how much and can this be added now?..the apple juice i used was not the cloudy stuff..
Does this stuff last?
I was going to make some for summer, i can get Apple juice through work for 48p per litre, so for about £10 its worth a blast!!
I prefer medium to sweet rather than dry, what will this turn out like?
:thumb:
I was going to make some for summer, i can get Apple juice through work for 48p per litre, so for about £10 its worth a blast!!
I prefer medium to sweet rather than dry, what will this turn out like?
:thumb:
I have not tried over 3 months but it was fine to that point and tasted very nice, i cant see why it won't last alot longer.
Mine was quite dry but you can back sweeten with a sweetner or just add more juice with the natural sugars
Mine was quite dry but you can back sweeten with a sweetner or just add more juice with the natural sugars
LeedsBrewer
Landlord.
mine is being aged for 6 months in bulk so yes it'll last :thumb:
I want it for over the summer idealy so i think ill leave it until the end of Feb to be on the safe side.LeedsBrewer said:
The present Mrs Kinleycat (who incedently thought i was crackers to start with all the "hassle" of Homebrewing) is getting miffed that there is nothing brewing and bubbling in a bucket for her!! :whistle: :whistle:
KC :thumb:
LeedsBrewer
Landlord.
i did 23L in a 25L bucket and was fine.
Manicflippy
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I'm just delving into the black art of TC while I finish up my AG build. I haven't sampled yet, but have a couple of DJ experiments fermenting furiously as I type. I found this thread quit an interesting and useful resource:
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=13&t=16049
Maybe this will be if interest to readers here..
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=13&t=16049
Maybe this will be if interest to readers here..
I'm bored and I've got a fermenting bucket empty!!
So I'm going to have a go at some raspberry turbo cider.
I've got 12 litres of apple juice (from concentrate) a 440ml bottle of lowicz raspberry syrup, tannin, malic acid and cider yeast.
Unless told otherwise I'm going with the apple juice and the raspberry syrup plus 4 litres of water 4 tspns of tannin and 4 tspns of malic acid unless these aren't suitable to fruit flavoured cider.
Oh and a pack of cider yeast!!
So I'm going to have a go at some raspberry turbo cider.
I've got 12 litres of apple juice (from concentrate) a 440ml bottle of lowicz raspberry syrup, tannin, malic acid and cider yeast.
Unless told otherwise I'm going with the apple juice and the raspberry syrup plus 4 litres of water 4 tspns of tannin and 4 tspns of malic acid unless these aren't suitable to fruit flavoured cider.
Oh and a pack of cider yeast!!
BUGGER!!!Kinleycat said:
Spent so much time getting the temp right forgot to take OG reading!!
Any ideas? I don't want to take any liquid out now as they're was only 5g of yeast in the pack!!
Didn't bother with the tannin or malic acid, as its only for the Mrs!!
Kinleycat said:
Got all the packs from the juices used? They'll list sugar content, work it out from that.
I rarely use my hydrometer for anything - I know what sugars went in and I ferment to dry, can work it all out from that.
Maybe that syrup won't list the sugar, but it can probably be Googled.
LeedsBrewer
Landlord.
http://www.hotsaucedepot.com/Calculators-C108.aspx
says 5.2% ABV :thumb:
says 5.2% ABV :thumb:
LeedsBrewer
Landlord.
those calculations are just rough estimates. I'd assume that the 5.2%ABV is if it fermented right out to dry (as in 0.990) though i might be wrong?? To be accurate you'll need OG and FG.
IIRC cider yeast is similar or the same as champagne yeast so it'll probably ferment out quite close to that any way.
IIRC cider yeast is similar or the same as champagne yeast so it'll probably ferment out quite close to that any way.
LeedsBrewer
Landlord.
Over at Crossgates end. Think i'm on the map. Top left.
