Carbonation

Discussion in 'Wine & Cider Brewdays!' started by Hellz Bellz, Dec 20, 2017.

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  1. Dec 20, 2017 #1

    Hellz Bellz

    Hellz Bellz

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    Hi all,

    I'm a bit embarrassed to admit this but I struggle to get consistent carbonation in my turbo cider. I've been making it for a while with mixed results and can't find a fool proof method. I don't mind scrumpy style cider but swmbo likes it fizzy. As I mainly make wine help would be appreciated.

    Thanks
     
  2. Dec 20, 2017 #2

    pvt_ak

    pvt_ak

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    What size, recipe and technique you following, what yeast using and how do you carbonate ?


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  3. Dec 21, 2017 #3

    Hellz Bellz

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    Hi. 1 gallon cheap apple juice no added sugar. I normally use a mangrove jack cider yeast and put a tsp of sugar in before bottling.
     
  4. Dec 21, 2017 #4

    Frogbrew

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    I too have mixed results with TCS, I just put it down to different recipes I use or how long I leave it to ferment ie: less suspended yeast the longer I leave it in primary.
     
  5. Dec 29, 2017 #5

    pvt_ak

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    Hellz could be a mixture of things, I’ve not really had an under carbonated tc. Just follow these steps:

    Use juice with no nasties.
    Keep an eye on SG and I bottle around 1.000 to 1.005 normally ferments in 1-2 weeks.
    Bottle with a good teaspoon of sugar, heaped normally.
    Condition for a good few weeks at temp 20-22c.


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  6. Jan 2, 2018 #6

    freester

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    Don't be embarrassed!

    Really adding to the above - my carbonation has been variable with cider / perry from pressed fruit (not TC). I'm sure it's to do with how much yeast is still suspended and how long you've left it after the initial fermentation has completed.

    For my last batch when I bottled I added 1 tsp per litre of caster sugar (hoping for a lightly sparkling batch) and also a pinch of dried cider yeast - my thinking being if the yeast from the initial ferment has died then the extra yeast will spark up a 'carbonating' fermentation.

    Leave the bottles > 20 deg C for longer than the week most guides recommend.

    This turned out how I wanted. For more bubbles you could probably get away with up to 2 tsp caster sugar per litre.
     
  7. Jan 2, 2018 #7

    Hellz Bellz

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    Thanks for the help. I think I am leaving it too long and the yeast must not be sufficient to get decent carbonation. I suppose I have listened too the bottle bomb scaremongers too much.
     
  8. Jan 2, 2018 #8

    LarryF

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    When I did make TC I topped up with apple juice after a week and then left it another two weeks. I then primed with 1tsp of sugar per 1L bottle with 2 X Canderel tablets but I always bottled my TC in the summer. I always got very good carbonation but I have noticed that this winter my beers have been taking longer to carb up for me and even then not quite as well as they do in the summer and this is adding 1tsp into 600ml bottles.
     
  9. Jan 3, 2018 #9

    Hellz Bellz

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    Does anyone have a simple TC guide?
     
  10. Jan 3, 2018 #10

    pvt_ak

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  11. Jan 4, 2018 #11

    Hellz Bellz

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    Thanks for the help. I will post my progress.
     
  12. Jan 4, 2018 #12

    dad_of_jon

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    just put some in a sanitized plastic fizzy water bottle, that will inform you if the pressure is too much :thumb:
     
  13. Jan 14, 2018 #13

    Tau

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    If you can keep your cider for at least 6 weeks, then adding extra malic acid at the start of ferment and just bottle without racking and leave clear it will carbonate naturally.
     

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