Hi all. Im new to brewing and planning a small batch of turbo cider (incase all goes wrong and I end up with 20L of vinegar!!). I have read through a wealth of information on here and have a basic plan... and also a few questions. Any advice greatly appreciated.
I am living in Bucharest at the moment and there is only 1 homebrew supplier (that I can find) and they dont have a huge stock so I have been searching for alternatives to some ingredients I saw in other recipes.
So, I have a 5L and 3L demijohn, I plan to combine these after fermentation, here is my plan:
8L Apple juice (NO preservatives )
250mL strong black tea (3 tea bags - for tannin)
1 pack bakers yeast (substitute for yeast nutrient)
0.5 pack (4.5g) cider yeast
500mL fruit juice syrup (no preservatives, 65% sugar) Will try either fruits of the forest or strawberry.
250mL lime squash
Method:
1- Sanitise equipment
2- Boil 250mL lime squash with the bakers yeast to kill it (this will be the yeast nutrient)
3- Pour this into large pot and add 6L apple juice
4- Add the black tea
5- Add the fruit syrup
6- Mix and take OG
7- Add yeast and pour into demijohns, stopper with CO2 bubbler.
8- After fermentation complete sanitise equipment and pour both demijohns into bottling bucket. Take FG
9- Add another 2L apple juice (to sweeten and for carbonation)
10- Bottle. Include 1 plastic bottle to check carbonation.
11- Once plastic bottle is solid pasteurise glass bottles by placing in 85C water for 10 mins.
12 - Leave for 2 months to condition.
Any advice on the above?
Is there a specific SG or FG I should aim for? I am hoping for around 7% ABV. I maybe need to add a little extra sugar?
Should I add anything else before bottling? Will the apple juice be enough for carbonation and sweetening? I could also add some lactose or artificial sweetener.
Any advice appreciated. Im going to try a few batches and see which turns out best, but the above is the basic recipe I will use.
I am living in Bucharest at the moment and there is only 1 homebrew supplier (that I can find) and they dont have a huge stock so I have been searching for alternatives to some ingredients I saw in other recipes.
So, I have a 5L and 3L demijohn, I plan to combine these after fermentation, here is my plan:
8L Apple juice (NO preservatives )
250mL strong black tea (3 tea bags - for tannin)
1 pack bakers yeast (substitute for yeast nutrient)
0.5 pack (4.5g) cider yeast
500mL fruit juice syrup (no preservatives, 65% sugar) Will try either fruits of the forest or strawberry.
250mL lime squash
Method:
1- Sanitise equipment
2- Boil 250mL lime squash with the bakers yeast to kill it (this will be the yeast nutrient)
3- Pour this into large pot and add 6L apple juice
4- Add the black tea
5- Add the fruit syrup
6- Mix and take OG
7- Add yeast and pour into demijohns, stopper with CO2 bubbler.
8- After fermentation complete sanitise equipment and pour both demijohns into bottling bucket. Take FG
9- Add another 2L apple juice (to sweeten and for carbonation)
10- Bottle. Include 1 plastic bottle to check carbonation.
11- Once plastic bottle is solid pasteurise glass bottles by placing in 85C water for 10 mins.
12 - Leave for 2 months to condition.
Any advice on the above?
Is there a specific SG or FG I should aim for? I am hoping for around 7% ABV. I maybe need to add a little extra sugar?
Should I add anything else before bottling? Will the apple juice be enough for carbonation and sweetening? I could also add some lactose or artificial sweetener.
Any advice appreciated. Im going to try a few batches and see which turns out best, but the above is the basic recipe I will use.
