fivegoldstars
Active Member
- Joined
- Jun 20, 2014
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Hi. Recent starter, looking at moving from wine kits to turbo cider before fully homemade wines. Have got a million questions I'm looking for answers to, but I'll try to keep them thread specific!
I like a traditional, still, cloudy scrumpy (Westons style e.g. Old Rosie), and I'm wanting to do some small 2l test batches in the glass 2l jars. These have been adapted with a rubber grommet and bubbler airlock.
Firstly, can I just use 2/5 of the many recipes for gallon batches, or do some of the ingredients rise non-incrementally?
Secondly, I believe that traditional scrumpies have a meaty component. Is it possible to do this with a turbo cider, or is the fermentation too fast? I don't want to give myself food poisoning on my first batch!
Thirdly, as I don't want fizz, would it be possible to brew and condition in the same vessel, finally drinking from the same pot?
Finally, I've seen some syrups in a supermarket which are a condensed apple with other flavours (i.e. ginger, lime), which you add to water to make a hot drink. Could something like this be added to a turbo cider recipe to add flavour - basically, again, what type of thing can/can't I add to avoid poisoning/spoilage?
Thanks for reading!
I like a traditional, still, cloudy scrumpy (Westons style e.g. Old Rosie), and I'm wanting to do some small 2l test batches in the glass 2l jars. These have been adapted with a rubber grommet and bubbler airlock.
Firstly, can I just use 2/5 of the many recipes for gallon batches, or do some of the ingredients rise non-incrementally?
Secondly, I believe that traditional scrumpies have a meaty component. Is it possible to do this with a turbo cider, or is the fermentation too fast? I don't want to give myself food poisoning on my first batch!
Thirdly, as I don't want fizz, would it be possible to brew and condition in the same vessel, finally drinking from the same pot?
Finally, I've seen some syrups in a supermarket which are a condensed apple with other flavours (i.e. ginger, lime), which you add to water to make a hot drink. Could something like this be added to a turbo cider recipe to add flavour - basically, again, what type of thing can/can't I add to avoid poisoning/spoilage?
Thanks for reading!
