So I started an experimental batch of Mango Turbo last night.
I would of liked to use Rubicon Mango but couldn’t find any so had to settle on asdas own mango juice!
The Recipe
3.5l tescos own (growers harvest) apple juice
1l Asdas own Mango Juice
1tsp Champagne Yeast
1 cup tea (2 teabags)
Handful of raisins (for yeast nutrient)
The recipe I’ve just sort of made up myself I’ve only ever brewed 25L vimto turbo cider before so I wasn’t quite sure on the exact amounts to add, hence why it’s just an experimental batch!
The Method
The method is just the same as any old turbo cider, add apple juice to your 5l demijohn, boil up the mango juice for 10min at least, add that to the demijohn with the tea.
Wait for it to cool to around 20-22 Celsius and pitch the yeast and raisins.
Final thoughts
It looks very cloudy and it’s the first brew I’ve done with the big layer of foam at the top but that can’t be a bad sign, it started bubbling nearly an hour after pitching.
OG is at 1.040, I wasn’t going for a massive ABV so you could probably bump that up with more sugar I guess?
Will let you all know the FG after a week or so!
This was my first post on the site so any mistakes I do apologise and feel free to correct me on those!
I would of liked to use Rubicon Mango but couldn’t find any so had to settle on asdas own mango juice!
The Recipe
3.5l tescos own (growers harvest) apple juice
1l Asdas own Mango Juice
1tsp Champagne Yeast
1 cup tea (2 teabags)
Handful of raisins (for yeast nutrient)
The recipe I’ve just sort of made up myself I’ve only ever brewed 25L vimto turbo cider before so I wasn’t quite sure on the exact amounts to add, hence why it’s just an experimental batch!
The Method
The method is just the same as any old turbo cider, add apple juice to your 5l demijohn, boil up the mango juice for 10min at least, add that to the demijohn with the tea.
Wait for it to cool to around 20-22 Celsius and pitch the yeast and raisins.
Final thoughts
It looks very cloudy and it’s the first brew I’ve done with the big layer of foam at the top but that can’t be a bad sign, it started bubbling nearly an hour after pitching.
OG is at 1.040, I wasn’t going for a massive ABV so you could probably bump that up with more sugar I guess?
Will let you all know the FG after a week or so!
This was my first post on the site so any mistakes I do apologise and feel free to correct me on those!