How to make Turbo Cider.

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Chippy_Tea

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That doesnt register with me now, i think im being really dumb here.

To be honest you can get too hung up on the numbers if you are making wine start at 1100g and when the hydrometer hits .995 or lower move on to the next stage it will get down to .990 but that will be dry as as bone.

I am not sure at what reading cider makers call it done at but i am sure someone will chip in.
 

Chippy_Tea

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I am not sure at what reading cider makers call it done at but i am sure someone will chip in.

Found it in post one of the thread - 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
 

Craig57

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Found it in post one of the thread - 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
Yeah ive read anything like 1.04 - 1.00 is ideal
 

r_Mark

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I make mine by warming the juices in hot water in the sink then I make a strong cup of black tea from at least 2 tea bags then dissolve a teaspoon of pectalase in a small amount of warm water and the same for yeast nutriant I then add the juices to brewing vessel I then add the warm water with the pectalase and yeast nutriant then add the tea and give it all a good shake to get some air into it then I add the yeast and give it another shake add the lid or airlock then leave to brew for 5 to 12 days until it stops bubbling and if you want carbination add 1/2 tea spoon to every 500ml bottle or 1 teaspoon per litre bottle put on the lid and leave to clear for a few weeks .you can add sugar at the start if you want more alcohol,try it both ways do this one without sugar at the start and the next one add a cup of sugar when adding the yeast nutriant and shake until the sugar is dissolved . Enjoy your experiments 😁
 

Craig57

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Found it in post one of the thread - 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
Chippy, one quick question if you know the answer.
Craig.
I have made several Turbo Ciders in DJ's and I use 4 litres of Apple juice or a combination of other juices if I am making a mixed fruit cider. So it would be 3 litres of apple juice and say 1 litre of other juice. Then add 1 cup of tea for the tannin (3 teabags) having allowed it to cool slightly. 1/2 packet of cider yeast ( I use the sweetened one as recommended by Roddy). 1 tsp. yeast nutrient, 1 tsp. pectolase.
Only fill up to the shoulder of the DJ as they are not all the same size, so adjust slightly with volume if it is only a 1 gallon one. After fermentation has finished, rack to another DJ and top up with apple juice.
I then bottle my TC and use 1 level teaspoon of white sugar per 500ml bottle. Always works for me, but as always, others will have different opinions.

I hope this helps.
Hello again, one quick question, ive made Wine before in DJ's, and once fermentation has finished ive used stabiliser and finings to clear the stock. Do i use the same stabiliser and finings on cider too?
Thanks
 

Barley Rubble

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Hello again, one quick question, ive made Wine before in DJ's, and once fermentation has finished ive used stabiliser and finings to clear the stock. Do i use the same stabiliser and finings on cider too?
Thanks

With regards to cider, I wouldn't use any stabiliser as you want the yeast to carbonate the brew whilst it is in a warm room for 2 weeks after bottling (bottles having been primed with sugar or carb drops). That is of course unless you want flat cider. I always carbonate as I prefer fizzy cider.
There are specific finings to clear cider, although I have not used any as all my turbo ciders clear themselves in the bottle.
 

Craig57

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With regards to cider, I wouldn't use any stabiliser as you want the yeast to carbonate the brew whilst it is in a warm room for 2 weeks after bottling (bottles having been primed with sugar or carb drops). That is of course unless you want flat cider. I always carbonate as I prefer fizzy cider.
There are specific finings to clear cider, although I have not used any as all my turbo ciders clear themselves in the bottle.
thanks for that, so basically, i use the dj to ferment then transfer to PEP bottles to clear and finish off?
 

Barley Rubble

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Yes, but don't forget to prime the bottles with sugar first. I use 1 level teaspoon of white granulated sugar per 500ml bottle and adjust accordingly for other size bottles. After transferring to your bottles, place in a warm room (20 - 25c) for two weeks to carbonate. You will know if it has carbonated, as the PET bottles will be firm when squeezed. after two weeks move to a cooler room/area to condition and then enjoy! :beer1:
 

Craig57

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Yes, but don't forget to prime the bottles with sugar first. I use 1 level teaspoon of white granulated sugar per 500ml bottle and adjust accordingly for other size bottles. After transferring to your bottles, place in a warm room (20 - 25c) for two weeks to carbonate. You will know if it has carbonated, as the PET bottles will be firm when squeezed. after two weeks move to a cooler room/area to condition and then enjoy! :beer1:
you've been a great help Barley, thanks.
 

Craig57

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Good morning, i am currently in the process (day 5) of my first batch of TC in a Demi John, the fermentation is going really well as the contents have come through the airlock, which to me shows the yeast is working well. My question is now one of what do i do next once this process has finished. I know folk have said transfer to bottles once complete, but as there is quite alot of sediment on the bottom of the DJ do i need to transfer to another clean DJ first before bottling or can i just transfer direct into PEP bottles with the sugar?
Thanks
 

DavieC

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Hi, I usually rack to clean DJ, let it clear then bottle using 5g sugar for a 500ml bottle for well carbonated sparkling delicious cider:beer1:
 

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I tried using supermarket boxed apple juice and the "brew in a bottle" method:

1) Put yeast, sugar, apple juice, nutrient in 2L bottle, let sugar dissolve.
2) Screw on cap, unscrew 1/3 turn to allow gas to escape.
3) Cover with kitchen paper held on with rubber band.
4) After fermentation, pour off into clean bottle, prime and screw on lid.
5) Leave to mature then drink it.

However, it's rather disappointing. It tastes a bit like cider that's previously been boiled. I take it that's because it's made of juice "from concentrate".

Will adding tea to the brew make a significant difference to the taste?
 

Appleyard

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Next 2L bottle brew on. Spot the error.

Just <1/2 very stewed tea from some days ago, 1/2 Aldi apple juice one up from "value", 1/3 tsp nutrient, 1/3 tsp citric acid, 1/2 pouch home-baker's yeast, 250g sugar. Will top up with tap water when first fizz is over. A nice dark co;lour, line mild and bitter.

Oops. At least I remembered to label it. I will report back.

Edit: Well it went off like a rocket, and despite having 3" (0.0762m) of headroom it's fizzed up out of the bottle. Twice.
 
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Istanbilly

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Hi all,

Really interesting thread and I have just read all 12 pages of it. So, strong tea... what is it for and what effect does it have on the finished product? Yesterday I put on a batch 10 litres of apple juice and one litre of cranberry, half a pack of MJ cider yeast. OG from hydrometer was1.050 so heading for around 6.5% ABV. It is fermenting but fairly slowly at a temp of 22C but the yeast has a wide range (12 to 28 C). Is it too late now to add the tea, given that I would have to open the fermenter to do so and would therefore introduce oxygen or will it be drinkable as is?

Cheers,

Billy
 

Chippy_Tea

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You can buy powdered tannin or use strong black tea instead.

Tannins. Derived from grape skins & seeds, these lend an astringent, drying bitterness and body to your cider. Cider makers will use high-tannin apples or pears in their mix to get the tannins naturally. Those using juices typically chosen for sweet cider may be lacking this component.

Read in full - Adjusting Finished Cider – Part 1 – Acids & Tannins ...
 

Istanbilly

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You can buy powdered tannin or use strong black tea instead.

Tannins. Derived from grape skins & seeds, these lend an astringent, drying bitterness and body to your cider. Cider makers will use high-tannin apples or pears in their mix to get the tannins naturally. Those using juices typically chosen for sweet cider may be lacking this component.

Read in full - Adjusting Finished Cider – Part 1 – Acids & Tannins ...
Thanks for the information Chippy_Tea and for the article, at the moment this is fermenting mightily once it comes to a halt I will taste it and try to salvage it. Given that the apple juice cost me 10 Euros and the cranberry juice 2 euros, I think I can afford to lose 12 euros and then try again.

Cheers

Billy
 
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