Rob
I have just drank 2 bottles of my first ever turbo cider, so you will have to forgive any spelling mistakes.
I did two identical 1 gallon demijohns, except I brewed one with Youngs cider yeast, the other with Youngs champagne yeast. Usual type of recipe (apple juice, cup of silly strong tea, juice of half a lemon, half teaspoon of glycerol, about 85g of sugar, think that was all), and they both fermented away mentally. Due to work commitments / patterns, they were left in the demis for 3 weeks, then bottled with either a whole or half a teaspoon of sugar per bottle (the cider yeast ones went into 1 pint bottles, champagne yeast ones half pint bottles). They were also back sweetened with one splenda tablet per bottle.
The cider yeast ones didn't smell that good, but tasted ok at the bottling stage. The champagne yeast ones smelt horrid and tasted not nice.
They were left in the warm for 5 days, didn't appear to be doing owt so were given a bit of gentle agitation to awake the yeast and left a bit more. Then, after another week, when I had given up hope, they were chucked into my multi-million pound conditioning facility (i.e. the outside shed) for a week.
I opened a bottle of each tonight, expecting little.
They're freaking fantastic! The lesson I have learned is that patience, optimism, and time are your friends.
Oh, and given the amount of times I've had to re-read this and correct errors, Turbo cider is bloomin' strong!!!
