jtreach
Active Member
- Joined
- Nov 14, 2013
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Hi there, I'm a good while into my first turbo cider brew and was hoping for some advice....
I've used 20L of AJ, tea, yeast nutrient, champagne yeast, 600g of sugar and pectolase enzyme. I racked after a week and a half from a FB to demijohns with my OG 1054 and SG 1000 (around 7%).
The cider has now cleared significantly. A cheeky taste around a week ago didn't impress me, with it tasting... well weird. A taste today has revealed a much improved flavour but maybe a little dry for my other half.
My question(s) is how should a proceed? What is best for flavour? Should I kill the yeast now (sorbate) to preserve the slightly sweet taste or should I let the cider age for a couple of weeks further with the yeast still live and then kill them and backsweeten? How crucial is a camdem tablet and does that do the same job as the sorbate in addition to killing the bacteria?
Apologies for the essay, here's a picture of the beauties... :drink:
I've used 20L of AJ, tea, yeast nutrient, champagne yeast, 600g of sugar and pectolase enzyme. I racked after a week and a half from a FB to demijohns with my OG 1054 and SG 1000 (around 7%).
The cider has now cleared significantly. A cheeky taste around a week ago didn't impress me, with it tasting... well weird. A taste today has revealed a much improved flavour but maybe a little dry for my other half.
My question(s) is how should a proceed? What is best for flavour? Should I kill the yeast now (sorbate) to preserve the slightly sweet taste or should I let the cider age for a couple of weeks further with the yeast still live and then kill them and backsweeten? How crucial is a camdem tablet and does that do the same job as the sorbate in addition to killing the bacteria?
Apologies for the essay, here's a picture of the beauties... :drink:
