How to make Turbo Cider.

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Priming sugar?? This recipe says when bulk priming to use 325g of sugar, is this correct? Only reason I ask is I believe generally you would add a teaspoon of sugar to each bottle (4g), 50bottles = 200g. Can anyone advise please before I over do it and blow all the caps off my bottles, thanks
 
Priming sugar?? This recipe says when bulk priming to use 325g of sugar, is this correct? Only reason I ask is I believe generally you would add a teaspoon of sugar to each bottle (4g), 50bottles = 200g. Can anyone advise please before I over do it and blow all the caps off my bottles, thanks

In my opinion it seems like a lot. I use 5-6g per liter in my beers. (120g for 20 liters. Wouldn't push it over 7, even if it is cider.
 
In my opinion it seems like a lot. I use 5-6g per liter in my beers. (120g for 20 liters. Wouldn't push it over 7, even if it is cider.
I agree 2g per bottle should be enough I generally do half a teaspoon a 500ml bottle
 
Thx, I'll cut it back a bit unless anyone else has tried the recipe to the letter and all was well
 
Thx, I'll cut it back a bit unless anyone else has tried the recipe to the letter and all was well
I only use one teaspoon per 500ml, and it has plenty of fizz. My recipes use apple juice and Lowicz (no preservatives in either)
 
Primed and bottled. Let's see how it turns out in a few weeks. Seemed a little watery tbh but hopefully as it matures and gets some fizz it'll get a little body. Took SG again before priming and still at 1.000 which makes it 5%abv which I am happy with for a first attempt.
 

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I was given a recipe that added 2 litres of apple juice to a 23l fermented batch instead of adding sugar to bottles etc . I have been told it provides plenty of fizz . Anyone else tried it ? Seems the easiest way to prime a batch to me .
 
Yes it's a good way, you can use the carbonation calculators and look at the sugar content of the juice, which is typically 110g/L of juice or thereabouts. Two litres in 23l sounds like it could be very fizzy.
 
Thanks i will have a look at those . Maybe up to 25l litres and go for 1.5 l apple juice ?
 
My last batch I re-used the yeast from a MYO cider kit, and now have saved that in the fridge for over a week.....but it is still fermenting at 3°C :?:. Usually it drops clear and I can wash it - but this one is still up for a fight.
Does anyone know what is going on here? Still has a double line of bubbles on the surface and pressurises if I screw the lid on.
 
Primed and bottled. Let's see how it turns out in a few weeks. Seemed a little watery tbh but hopefully as it matures and gets some fizz it'll get a little body. Took SG again before priming and still at 1.000 which makes it 5%abv which I am happy with for a first attempt.
Hey Storm, how much sugar did you end up bulk priming it with? Going to do a run myself for first time, have same bottles as you
 
Hey Storm, how much sugar did you end up bulk priming it with? Going to do a run myself for first time, have same bottles as you

250gms I think it was. Will know in a couple of weeks how that turns out when I get home from work and start drinking it ha ha
 
If anyone wants a bit more body to your cider I can thoroughly recommend using belle saison or MJ French saison yeast. Lots of glycerol produced by the yeast . Good nose too and drops clear
 
If anyone wants a bit more body to your cider I can thoroughly recommend using belle saison or MJ French saison yeast. Lots of glycerol produced by the yeast . Good nose too and drops clear
Thx, I'll try this
 
Hi folks,

Normally AG, but diving into the nether reaches of the forum, cos my lad makes Koppaberg mixed fruits.

I'm figuring on doing a normal TC with raspberry polish syrup as clearly set out here....

..but, what I'd like to do is:

1. stop the yeast after fermentation
2. back sweeten with either apple juice or syrup to taste
3. keg and force carb

So my questions are:

1. is anyone doing this?
2. what do I use to stop the yeast?
3. carbonation level?
4. any pitfalls?

Cheers

Martin
 
Hi folks,

Normally AG, but diving into the nether reaches of the forum, cos my lad makes Koppaberg mixed fruits.

I'm figuring on doing a normal TC with raspberry polish syrup as clearly set out here....

..but, what I'd like to do is:

1. stop the yeast after fermentation
2. back sweeten with either apple juice or syrup to taste
3. keg and force carb

So my questions are:

1. is anyone doing this?
2. what do I use to stop the yeast?
3. carbonation level?
4. any pitfalls?

Cheers

Martin

I have one of theese in the fermenter, also my first,

I have potassium sorbate and Camden tablets to stop ferm, although not sure when the best time to do this is.

Bit of info here

https://www.homecidermaking.com/back-sweetening-hard-cider/

I'm going to move to a pressure barrel to age the cider. Wondering do I leave the yeast active for this or kill them off and bscksweeten first.


Edit s word and some more questions
 
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