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Old 14-02-2017, 02:21 PM   #1
Roddy
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Default How to make Turbo Cider.

Afternoon all,

Negligent of me not to have put this up before now, but here's my take on a straightforward 25L Apple Turbo Cider...

Give me a shout if I'm missed any bits out or if anything isn't clear, I knocked it up quite quickly !

It doesn't paste that well into the new thread window, but there is a Word version of the below on OneDrive using the link below
https://1drv.ms/w/s!AqD9OOcGhwessDgrtHSnwAxFhhpY



Recipe for 25L ‘Classic’ Apple TC (5.35% abv)

These are not hard and fast rules, but a bit of a guideline and what I have done before

Ingredients

• 20L Asda Smart price AJ (or any supermarket apple juice made from 100% Apple juice/apple juice from concentrate) so long as no other added ingredients)
• 1L strong tea (regular Tetley, 5 bags stewed for 15 mins)
• 5tsp Pectolase
• 325g sugar (ordinary tate & lyle granulated is fine) for priming
• Yeast for 25L (I use cider yeast with sweetener E950 from ebay, but you can use any cider yeast, but without sweetener, may make the cider quite dry/sharp without back-sweetening

Kit

• 27/30L Fermenting vessel with stick on thermometer strip preferably
• Second FV for priming (see priming section)
• Long spoon
• Hydrometer
• Auto-siphon
• Bottling wand, to connect to auto-siphon
• Bottles (I use a mixture of 500ml PET plastic and glass swingtop bottles)

Method

• Thoroughly clean and sanitise FV, spoons, and hydrometer
• Pour in apple juice (best at room temp)
• Pour in stewed tea (take out the bags )
• Dissolve pectolase in ½ cup warm water and tip this in
• Top up with tap water to 25L
• You want to aim for a starting temp around 20 degrees C, a little colder is OK, but will take a bit longer to get started. Warmer is OK up to about 25 degrees
• Sprinkle yeast on top, put lid on (with airlock if that’s the kind of FV you’re using)
• Put in a warm place, ideal temp for fermentation is between 18-24 degrees

Day 10

At a temperature of around 22 degrees, your TC could be finished fermenting in as little as a week, but to make sure, give it at least 10 days before taking an SG reading

When finished fermenting, TC should have an SG reading of around 1.000 don’t move on to the next step if is above that

Priming and bottling (making it fizzy)

2 ways of doing this:-

Batch priming (My preferred method)

Although this needs a second sanitized FV to siphon (rack) the TC into and add priming solution, I find it much easier in the long run, and avoids extra time/mess trying to add a teaspoon of sugar (or coopers carb drops) into 50 bottles !

• Dissolve 325g sugar in some hot tap water (just enough to get it to dissolve and be pourable
• Siphon cider from primary FV to secondary, add priming sugar
• Give it a good swirl/stir to mix in the sugar solution
• Move FV to somewhere suitable for bottling (FV should be above the height of where you are bottling)
• Attach the bottling wand to the autosiphon tube and immediately bottle your cider
• Put bottled cider somewhere warm (ca 20deg) for at least a week to clear, and carb up. Tip. Using at least some plastic (PET) bottles will allow you to feel how the card process is going by squeezing the bottles, the y will get firmer as the co2 is produced.
• Once they bottles have completely cleared, they will be pretty much ready to drink, so chill one and try it out
• They will get better with a few more weeks in a cooler storage place, to condition a little.

Bottle priming

• Using the autosiphon and bottling wand, fill each of your bottles with cider
• Add a heaped teaspoonful of sugar to each 500ml bottle (or 2 x Coopers carb drops, get these on web or in home brew shop)
• Put lid on and turn bottle upside down and back up again, to mix
• Put bottled cider somewhere warm (ca 20deg) for at least a week to clear, and carb up. Tip. Using at least some plastic (PET) bottles will allow you to feel how the card process is going by squeezing the bottles, the y will get firmer as the co2 is produced.
• Once they bottles have completely cleared, they will be pretty much ready to drink, so chill one and try it out
• They will get better with a few more weeks in a cooler storage place, to condition a little.


Chilling/Pouring

This stuff is definitely best served icy cold, so give it a good overnight in the fridge if you can. I also like my cider quite fizzy, so unchilled it will tend to fizz up when I open a bottle, but it doesn’t do this when it’s cold

After clearing, there will be some sediment in the bottom of the bottle, so for a nice clear glass, you want to avoid ‘glugging’ the cider when pouring. So pour it slowly keeping the bottle just above horizontal, and you’ll see when the cloudy sediment starts to make its way to the top of the bottle, at which point you can stop pouring and leave the remaining few ml of liquid to get chucked (or pour it all in if you like it cloudy !)
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Brew FV1: 23L Easy Rose ish WOW
Brew FV2: 23L 'Classic' Apple TC
Clearing: 25L Spiced Apple WOW
Condng: 3L of Mead (Sep-16)

Drinking: RGJ/Elderberry WOW, Blackcurrant TC, Strawberry WOW, Rhubarb and Ginger TC
Next up: Rasp/Blackberry TC, some WOW or other Rhubarb probably

All me recipes at:
https://1drv.ms/f/s!AqD9OOcGhwesm0Sn3Uv3VMozWHVS
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Old 14-02-2017, 03:10 PM   #2
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Excellent Roddy. Thank you

One gallon version - divide by 5? Although is one tea bag brew enough tannin? Have just started one before you posted so see how it goes. Used one tsp tannin powder. 4l aj. Will top up when settled with more aj.

Note to self - take apple juice out of fridge well beforehand otherwise have to wait for it to come up to temp before addng yeast.
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Old 15-02-2017, 04:49 PM   #3
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Quote:
Originally Posted by Vinotinto View Post
Excellent Roddy. Thank you

One gallon version - divide by 5? Although is one tea bag brew enough tannin? Have just started one before you posted so see how it goes. Used one tsp tannin powder. 4l aj. Will top up when settled with more aj.

Note to self - take apple juice out of fridge well beforehand otherwise have to wait for it to come up to temp before addng yeast.
Yes, I think one cup of strong (1 bag) tea should do for a DJ
__________________
Brew FV1: 23L Easy Rose ish WOW
Brew FV2: 23L 'Classic' Apple TC
Clearing: 25L Spiced Apple WOW
Condng: 3L of Mead (Sep-16)

Drinking: RGJ/Elderberry WOW, Blackcurrant TC, Strawberry WOW, Rhubarb and Ginger TC
Next up: Rasp/Blackberry TC, some WOW or other Rhubarb probably

All me recipes at:
https://1drv.ms/f/s!AqD9OOcGhwesm0Sn3Uv3VMozWHVS
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Old 01-04-2017, 08:54 PM   #4
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Just about to give this a go for the summer,once my yeast arrives.
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Old 01-04-2017, 09:07 PM   #5
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Thanks Roddy. I've got to give this ago sometime.
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Old 02-04-2017, 10:41 PM   #6
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Cheers for the detailed instructions. I've got some of this on the go as my first decent attempt at brewing. I'll make a post when it's a bit further along with the details.
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Old 03-04-2017, 10:34 AM   #7
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I wish I read this before I made mine. I used 800g of sugar for 5L not taking account into the sugar in the apple juice. Amazingly its Fermented down to 1015, but I didn't have a hydrometer to test it when I made it. Tastes quite potent though.

Could I cut it down with a bottle of decent apple juice before bottling or would that be a recepie for exploding bottles?
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Old 03-04-2017, 01:47 PM   #8
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Quote:
Originally Posted by Global33 View Post
I wish I read this before I made mine. I used 800g of sugar for 5L not taking account into the sugar in the apple juice. Amazingly its Fermented down to 1015, but I didn't have a hydrometer to test it when I made it. Tastes quite potent though.

Could I cut it down with a bottle of decent apple juice before bottling or would that be a recepie for exploding bottles?
How many litres of juice did you use?
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Old 03-04-2017, 05:33 PM   #9
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How many litres of juice did you use?
4 and 1/2 litre of strong black tea.
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Old 03-04-2017, 05:58 PM   #10
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You will have had around 1200g of sugar in the DJ at the start i am surprised it only got to .1015 as it would have got down to .995 or lower if left long enough, it would have been 13% or higher if you had let it get to .995 so i wouldn't be drinking this by the pint glass.

Was it still bubbling when you took the reading?

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