Brew No 5, the TC

[weepete]

Ok, so I got bored again and picked up some cheap apple juice from the local shop. Sterilized everything and made a starter and set a side. Mixed in apple juice, 150g sugar (should seeit about 6.5%) , pectolase, nutrient, tannin and some acid mix into fv and after the starter was established added that (youngs cider yeast, in case you want to know). I'll have a look in a few days and see how its coming along.

 

[oldbloke]

How did it turn out?

 

[weepete]

Tangy, and less appley than I'd hoped for. It being my first TC I wasn't sure if it was me or if I messed up the brew, so I drank most of it and made another one following a recipe to the letter and it turned out the same. I was extremley careful about sterilisation and even cross contamination with the second batch so had no worries about that!

The second batch turned out exactly the same as far as I could tell so I guess the first one I made was good too. I ended up backsweetening the second batch with some appletise which smoothed it out a bit and gave it a little carbination. That made it quite pleasant.

I've never been much of a cider drinker mind you, though I've been buying the odd bottle or two for research purposes and my be slowly turning!

Lastest one is an 8% apple and pomegranate TC that's clearing now and will hopefuly be ready by the weekend!

 

[graysalchemy]

That is the nature of making cider out of carton apple juice. The reason for this is that apple juice is not made from cider apples, but sweeter desert apples. Desert apples lack tannin and malic acid which are needed to make great cider which tastes applely.

I would add to a gallon of apple juice 1 tsp of tannin this gives bite, 1 tsp of malic acid this adds sharpness, and preferably use a cider yeast or a champagne yeast. Yeast cultured from Westons Old Rosie cider is very good.

Also Don't add sugar, sugar is a flavour dilutent you will end up with less flavour.

If you use the Westons Old Rosie yeast and add the malic acid you should if you bulk age it get malolactic fermentation taking place. This is where the malic acid is converted to lactic acid and also gives the cider its distinctive farmyard twang associated with a good cider. You need to age in bulk for at least 2-3 months before bottling.

Finally even if you don't go down the MLF route you need to age your cider. Cider is not a quick alcohol fix it needs time for flavours to develope and mature.

Hope that helps

:thumb:

 

[weepete]

Thanks greysalchemy, good advice which one of these days I will pay heed to!

Must admit I was attracted to turbo cider because of the quick brewing time and the ready available ingredients. I have noticed a marked improvement in my wines after 3 months (the few bottles that last that long anyway!):-P

I've been keeping an eye out for the old rosie but not come across any yet. I will do a brew to put by eventually though!