Carbonated turbo cider?

[Andyhull]

Has anyone carbonated their turbo cider?
If so do you just do it the same way as you do a bottle of beer, add tsp sugar shake and leave?

Thanks

Andy

 

[calumscott]

Yes. And yes!

And it is brilliant!

 

[Andyhull]

Thank you.
I shall be putting a gallon on tomorrow night.

:

 

[calumscott]

Stop messing around with the gallons...

...enjoy the look on a checkout operator's face when you put through 23l of juice!!! :thumb:

 

[graysalchemy]

I usually use about 6g/l, gives quite a fizzy cider :thumb: . The only problem is that cider and wine yeasts tend not to compact in the bottle like an ale yeast so it is inevitable that if you make it fizzy then you disturb the sediment. :thumb: :thumb:

...enjoy the look on a checkout operator's face when you put through 23l of juice!!!

Only 23L you can get 30L in a youngs wine fermenter :whistle: :whistle:

 

[Andyhull]

Stop messing around with the gallons...

:thumb:

I made a gallon last time and it wasn't good! it tasted very insipid and watery.
Gray put me right with the adition of malic acid so i will be putting a gallon on at first to see how i feel about the taste and if i like it 2nd time round i'll brew a larger batch next time.

 

[Andyhull]

Also, just read another thread about leaving it to mature for 3 to 6 months and then bottle.
Will there be any active yeast to carb it up after this period?
Or will i be best bottling it after fermentation has stopped (2 to 3 weeks) with 1tsp of sugar and then leave to condition?

 

[calumscott]

Just "adding" malic acid won't do a hell of a lot...

...what is important, and GA is the biggest promoter of it, is lots and lots and lots of time (as well as the malic acid, of course) to allow a malolactic fermentation to occur which will convert the malic acid to lactic acid which has a much milder "sharpness" than the malic and citric acid to acetic acid, again, reducing the sharpness (and yes, that's vinegar!) but there are loads of by-products of the process, esters and whatnot that give the deep complex flavours, the earthiness of a good cider.

So get that gallon on (with malic acid and tannin), ferment it out, rack it and leave it under airlock for months and months and months before you bottle.

At which point you'll see what GA meant! :thumb:

 

[calumscott]

Also, just read another thread about leaving it to mature for 3 to 6 months and then bottle.
Will there be any active yeast to carb it up after this period?
Or will i be best bottling it after fermentation has stopped (2 to 3 weeks) with 1tsp of sugar and then leave to condition?

Definitely condition it in bulk. You'll still have billions of viable yeast cells in every bottle. Mine was 3 and a half months under airlock and carbed to the most wonderful mouse-like fizz. More champagne like than what I would expect from a cider. That was with youngs cider yeast.

GA's last one I believe was in FV for nearer 7 months and I have it on good authority that it too is proper fizzy...

 

[Andyhull]

Right, so even after a long period of conditioning in bulk it'll still carbonate, great. :thumb:

I will be getting it going tomorrow. :

 

[calumscott]

the most wonderful mouse-like fizz

*ahem* before anyone else jumps in, that is clearly meant to be "mousse-like", not furry with whiskers and a tail...

Right, so even after a long period of conditioning in bulk it'll still carbonate, great. :thumb:

I will be getting it going tomorrow. :

Absolutely! And you'll love it!

 

[Andyhull]

:

 

[2bias]

Is one tsp enough? Also for what size bottle is that?

 

[graysalchemy]

Te problem with just using '1 tsp a bottle' is that you don't get consistency.

Batch priming is best this where you add the whole amount of sugar dissolved in a little boiling water to all of the cider/beer before you bottle.

The best way is to determine how much sugar you need, for cider i use 6-7g per litre , ale I use less 4g/L. Now you need to weigh out the full amount for you given volume of beer so if you have 20L then 20 x 7 = 140g. Dissolve this in a little boiling water and place in the bottom of a clean and sterilized FV. Now you need to gently siphon the cider into this Fvstirring it as you go. You now have all your cider evenly primed ready to bottle. Now just bottle it. :thumb:

This way it doesn't matter what size bottles you are using or if some bottles are bigger than others.

Once you have capped them leave them in a warm place for 1 week and then somewhere cool for a month. :thumb:

 

[2bias]

This thread is confusing..

I have cider which I want to syphon into 440ml grolsch glass bottles, how much sugar do I need to put into each bottle to get a nice fizzy cider.

 

[calumscott]

Do you have a second FV to hand?

If you do then batch prime with 7g per litre.

If not, I would say 3/4 tsp for a 440ml for a really good fizz.

 

[PD]

half a teaspoon in a 500 bottle will give a decent fizz. 3/4 a teaspoon and you will burp.

 

[2bias]

Cheers for fast response guys.

 

[felerty]

I've primed a 3 litre cider bottle filled with ginger beer, it's been in the airing cupboard for 3 days and is now rock hard!
Do I hang on and wait the full week (scared of it popping) or pull it out now and chill?

It's my first time at priming and I really hope its fizzy!
Got a gallon of TC to prime tonight so I need to know it works.

 

[Jeltz]

I've just acquired a few pressure barrels, would it be viable to rack off into a pressure barrel and allow it to bulk mature for a few months in the pressure barrel?

If so would you prime when racking off or pop some sugar in after a couple of months of bulk maturing? then allow it to pressurise?