Turbo cider . . . . . flippin ace!!

Discussion in 'Wine, Cider, Mead and Kombucha Discussion.' started by TheSalad, Nov 10, 2015.

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  1. Feb 28, 2019 #441

    Almost Finnished

    Almost Finnished

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    Shake has been given. No obstructions.
    Thanks Banbeer.
     
  2. Feb 28, 2019 #442

    Banbeer

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    Rare to get a stuck fermentation with a TC as the yeast love the natural sugars in the Juice concentrate
     
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  3. Mar 8, 2019 #443

    Almost Finnished

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    Thanks Banbeer. It was the airlock. Swapped it out, gave it a shake and it went fine. Starting to clear up now and will rack it next week.
     
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  4. Mar 8, 2019 #444

    Banbeer

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    Glad you've sorted it, my wife has just started drinking the summer fruit TC I made a few weeks ago, carbed up nice and it is definitely sweet enough for her, Happy brewing, has the weather warmed up any?
     
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  5. Mar 8, 2019 #445

    Almost Finnished

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    Cheers buddy. The weather here?
    I'm guessing Micheal Fish would have put it this way:
    "Over in Finland, the weather is still ******* ****. It was just starting to warm up a bit last week but then, 2 days ago it snowed again, rained, then froze. So, if you're planning to go out again, my advice is don't"
    :cool:
     
  6. May 24, 2019 #446

    Matilda

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    Looking for advice, please.
    I’ve just bought Wilko cider yeast, 20l of Tesco NFC Apple juice (2for £2), sugar, Pectolase, citric, nutrient and plan to start my turbo cider tonight.
    I’m thinking 20l Apple, yeast, Pectolase, 1/2pint of tea, nutrient, 250g raisins, sugar to take it to 7%

    This is my first TC and I wondered if you could give me some advice to improve my end produce? Any initial thoughts? Do’s or dont’s? Recommended additions or omissions?

    Thanks all
     
  7. May 24, 2019 #447

    Banbeer

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    Hi Matilda, how much yeast are you going to pitch for 20L? I would suggest an 11g pack or two 5gpacks dependent on what you have but you could get away with just 5g. Try to keep it fermenting at an even temp around 18 - 20C until fermented(two weeks) then the same after bottling(or whatever you use) then in the cold for a couple of weeks I've just made an apple and pear TC and it's quite nice, I like pear cider
     
  8. May 24, 2019 #448

    Matilda

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    Only bought 1x 5g GV13, but I’ll double dose with nutrient to compensate ;-)
    My tiled kitchen floor seems to maintain a regular temperature of around 20 so that’s all groovy.
    I see people have been making fruity variants... is there a way to add fruitiness afterwards? Does cordial work, for example? I know I should read the 200+ pages for the answer, but I’m not sure I’ll have enough time left, as I’m 35 2/3 years old now :-D
     
  9. May 24, 2019 #449

    Banbeer

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    I make summer fruit TC for my wife and it 's good(her words not mine, I hate it, it tastes like medicine to me) read a page back as your answer is on there posted by myself.
     
  10. May 24, 2019 #450

    Cwrw666

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    I only ever use 5g for 20L, never had a problem. Never used nutrient or citric acid either - can't see the point. By the way my TC always comes out fine. (so basically, I sanitise the FV, tip in the apple juice, chuck in the yeast and leave it somewhere warm for a fortnight)
     
  11. May 24, 2019 #451

    Drunkula

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    5g of cider yeast will be fine. I did 50 litres with one sachet of that GV-13. Nutrient is a good idea for what's basically tons of sugar.
     
  12. May 24, 2019 #452

    Matilda

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    Might attempt to try and prime with cordial for different flavour profiles.
    If I bottle in recycled 2ltr water bottles, will that be ok?
     
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  13. May 24, 2019 #453

    Banbeer

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    Depends if you want it fizzy or flat, fizzy water bottles will be ok if you are carbonating
     
  14. May 24, 2019 #454

    Matilda

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    Fizzy is my aim - Tesco value sparkling water bottles will be purchased for the task!

    Slight issue - my 20 litres of AJ was only 10

    Recipe:

    10 litres of Tesco NFC chilled AJ (112g sugar)
    250g raisin (in bag, rinsed in boiling water) (156g Sugar)
    Gervin GV14 cider yeast
    200g sugar
    2tsp Nutrient
    1tsp Pectolase
    1tsp Citric acid
    500ml water (5 tea bags)

    Total liquid 10.5 litres
    Total sugar 1476

    632g per gallon, potential of around 6.5 ABV

    I used Tesco chilled NFC AJ (currently 2 for £2) do you think I should add some cheap AJ tomorrow to bulk my yield, or just go with this? Thanks all... I’m more familiar with wine making - cider is new to me!
     
  15. May 25, 2019 #455

    Drunkula

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    Yeah, get some cheap juice - just make sure it's juice, not "Apple Juice Drink" but you've probably heard that 100 times already.

    If anyone's interested Brulosophy actually did a cider experiment. The results will shock youuuuuu! etc.
     
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  16. May 27, 2019 #456

    Darenn

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    Most people use Locwicz syrup for flavouring. It has a high sugar content and no preservatives. I add mine during fermentation, not afterwards, though. If you use afterwards, remember the sugar will increase the alcohol content, and could cause over carbonation if left to second ferment
     
  17. May 27, 2019 #457

    Matilda

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    Thanks for that.
    This is my recipe:
    10 litres of Tesco NFC chilled AJ (112g sugar)
    250g raisin (in bag, rinsed in boiling water) (156g Sugar)
    Gervin GV14 cider yeast
    560 sugar
    2tsp Nutrient
    1tsp Pectolase
    1tsp Citric acid
    500ml water (5 tea bags)
    2 litres FC growers harvest Aldi AJ 114g sugar
    4 litres NFC naturis Aldi AJ (99g)

    Total liquid 16.5 litres
    Total sugar 2460

    670 per gallon, potential of around 7%

    At 16 litres, how much Lowicz would you add now? (Or would you do it later?)
    I’m wanting to carbonate...

    Thanks
     
  18. May 27, 2019 #458

    Clint

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    How much Lowicz to add to a 23 litre batch during fermentation?
     
  19. May 28, 2019 #459

    Frogbrew

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    100ml lowicZ has 78g sugar, so 7.5ml to one 500ml bottle. So 345ml lowitz to a 23ltr batch will give you 5g sugar per bottle for carbonating.
    I would just put put the full 400ml bottle in a 23ltr batch as I like mine extra fizzy.
     
  20. May 28, 2019 #460

    Matilda

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    The AJ I’ve used is cloudy, so after adding Lowicz to it during fermentation, it appears almost creamy. Will the cloudiness go, like when wine clears?
    Thanks
     

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