Brewing up another batch of my straight up turbo cider. I made this a few months ago and I'm now reaping the benefits, so much so that I NEED to get this on the go again.
This is really, really easy. So easy that it doesn't really warrant a how-to but I guess it gives insight into just how easy it can be.
Equipment required:
Fermenting Vessel (I'm using a 5 gallon fermenting bin)
A Paddle/Spoon
A measuring spoon (A teaspoon is fine)
A Hydrometer (Optional)
Airlock (Optional)
Ingredients:
23L Asda Smart Price Apple Juice (Any apple juice is fine, just make sure it's 100% juice either whole or from concentrate)
Pectolase
Tannin (Can be substituted with 6 tea bags worth of very strong tea)
Yeast Nutrient (Either the real thing or tomato paste or something that yeast love)
Yeast (I use Youngs Super Wine yeast, hasn't let me down yet)
Instructions:
Firstly sterilise everything. I use starsan no-rinse and I can't recommend it highly enough.
I line up all my cartons, pop the tabs and cut them off in a line.
Then dump the lot in the FV
I then make up the tannin/tea. I use boiling water in a cup as it can be notoriously bad for clumping. (3tsp per 5 gallons is perfect for me, feel free to adjust to taste)
The tannin get's dumped into the FV along with 5tsp of nutrient & 5tsp of pectolase.
Check the temperature of the wort, ideall you want between 20 and 24 degrees (I was a little off the mark so added extra yeast)
At this point it's a good idea to check the gravity (I hit 1.049@17 degrees, my hydrometer reads around 3 points high though)
Drop in 3tsp of yeast (approx 15g) and wait 5 minutes while the yeast hydrates.
Give a little stir, put on the lid and put on the airlock... you're done!
Secondary and kegging/bottling to follow :)
This is really, really easy. So easy that it doesn't really warrant a how-to but I guess it gives insight into just how easy it can be.
Equipment required:
Fermenting Vessel (I'm using a 5 gallon fermenting bin)
A Paddle/Spoon
A measuring spoon (A teaspoon is fine)
A Hydrometer (Optional)
Airlock (Optional)
Ingredients:
23L Asda Smart Price Apple Juice (Any apple juice is fine, just make sure it's 100% juice either whole or from concentrate)
Pectolase
Tannin (Can be substituted with 6 tea bags worth of very strong tea)
Yeast Nutrient (Either the real thing or tomato paste or something that yeast love)
Yeast (I use Youngs Super Wine yeast, hasn't let me down yet)
Instructions:
Firstly sterilise everything. I use starsan no-rinse and I can't recommend it highly enough.
I line up all my cartons, pop the tabs and cut them off in a line.
Then dump the lot in the FV
I then make up the tannin/tea. I use boiling water in a cup as it can be notoriously bad for clumping. (3tsp per 5 gallons is perfect for me, feel free to adjust to taste)
The tannin get's dumped into the FV along with 5tsp of nutrient & 5tsp of pectolase.
Check the temperature of the wort, ideall you want between 20 and 24 degrees (I was a little off the mark so added extra yeast)
At this point it's a good idea to check the gravity (I hit 1.049@17 degrees, my hydrometer reads around 3 points high though)
Drop in 3tsp of yeast (approx 15g) and wait 5 minutes while the yeast hydrates.
Give a little stir, put on the lid and put on the airlock... you're done!
Secondary and kegging/bottling to follow :)
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