few Turbo Cider questions

[Thorskin]

Hello, I have a few questions about my first TC.

I just started 2 batches in 5l plastic water bottles, I emptied the water and put the apple juice and yeast etc in without sterelizing, is that ok?

I am not using an airlock, just left the cap on top of the bottles, is that ok?

I am making 1 with malic acid/cup of tea/bit of honey and 1 with just AJ and yeast to compare in a months time. Both using Youngs Super wine yeast
Will the malic acid even help the cider? I read somewhere that to get malolactic fermentation you need to right yeast (with lactobacillus?).
Should I add yeast nutrient?

After about 2 weeks when it stops doing its thing, can i leave it in the bottle that its in for aging? or do I have to get some more 5l bottles for racking?
Or can i start bottling it into 500ml/1000ml bottles and let it age there?

Do i need to use campden tablets at all when bottling?

Sorry for all the questions, hope you guys can help. (i am sure i have more questions but thats it for now)
Thanks

 

[Grumpy Jack]

First things first... you will need an airlock... or a big space at the top of the bottle. Even with an airlock in place on a dj I had one brew that decorated the ceiling!

You can let it sit in the big bottle to age, I usually let it condition for a couple of weeks after the end of fermentation and then bottle it in 500ml bottles and put it away to think about drinking in a few months.

My TC is as follows - cleaned and sterile dj with air lock - apple juice - cup of tea - cider yeast.... that's it... obviously I sometimes add some other things to vary the flavours, ginger root is very good for a spicy apple juice and there are plenty of threads on the site to help out. Others will no doubt point you in the right direction... What have you got to lose? :thumb:

 

[cheapbrew]

Apple juice already contains malic acid, its best to sterilise bottles and equipment but if it was a fresh bottle of water it should be fine, and fitting an airlock is best to tell what is happening with fermentation

Adding yeast nutrient is always good practice.

After fermentation has stopped, rack off sediment, batch prime and bottle, no need for campden tab, leave in warm for a week or so for carbonating then put into somewhere colder for conditioning.

 

[Thorskin]

Thanks for the replies

First things first... you will need an airlock... or a big space at the top of the bottle. Even with an airlock in place on a dj I had one brew that decorated the ceiling!

You can let it sit in the big bottle to age, I usually let it condition for a couple of weeks after the end of fermentation and then bottle it in 500ml bottles and put it away to think about drinking in a few months.

My TC is as follows - cleaned and sterile dj with air lock - apple juice - cup of tea - cider yeast.... that's it... obviously I sometimes add some other things to vary the flavours, ginger root is very good for a spicy apple juice and there are plenty of threads on the site to help out. Others will no doubt point you in the right direction... What have you got to lose? :thumb:

Ok, its been a few days and the TC seems to be coming along well, bubbling away, the cap is on enough to stop things getting in but enough for c02 to push out. Next time I will just do it in a demijohn(mine had WOW in it at the time of starting). I did start with 4l in each bottle and added the last litre after all the craziness calmed down.

Do you rack it into a new big bottle to age or start to finish in the same one?

Apple juice already contains malic acid, its best to sterilise bottles and equipment but if it was a fresh bottle of water it should be fine, and fitting an airlock is best to tell what is happening with fermentation

Adding yeast nutrient is always good practice.

After fermentation has stopped, rack off sediment, batch prime and bottle, no need for campden tab, leave in warm for a week or so for carbonating then put into somewhere colder for conditioning.

I thought that the supermarket juice apples contain very little malic acid and is why so many people recommend adding malic acid to TC?

I did not add nutrient because the super wine yeast compound has some in it I think. Next time when I use cider/champagne yeast I will add some though.

If I am not priming, do I have to rack it off? Can I just leave it for the few weeks and bottle it?

 

[cheapbrew]

I may be wrong but I thought malolactic fermentation reduces the malic acid content, if you don't add it then it wont need reducing.

http://www.eckraus.com/wine-making-malolactic-fermentation

If you are not priming you can bottle without racking if you are careful not to disturb the sediment but it will probably need the fermentation stopping.

 

[Frogbrew]

Rack into another demi/ plastic with your added dissolved sugar and bottle it, put somewhere @18 degrees or so for a couple of weeks to carb up and then somewhere cool to age. Forget the sugar if you're after still cider.
I never add malic acid as I'm not wanting to mature for long periods, too impatient. My belief is you only add malic if your after a scrumpy style cider.

 

[Grumpy Jack]

Yup, as above! :thumb:

 

[Thorskin]

Rack into another demi/ plastic with your added dissolved sugar and bottle it, put somewhere @18 degrees or so for a couple of weeks to carb up and then somewhere cool to age. Forget the sugar if you're after still cider.
I never add malic acid as I'm not wanting to mature for long periods, too impatient. My belief is you only add malic if your after a scrumpy style cider.

Thanks! I like still dry farmhouse scrumpy type of cider and I do not mind waiting a few weeks/months. Does priming help in anyway other than adding fizz?

In my case, i should let it sit another week or so till I know fermentation is done then bottle it without sugar and leave it for a month or 2 to age?

 

[Frogbrew]

Thanks! I like still dry farmhouse scrumpy type of cider and I do not mind waiting a few weeks/months. Does priming help in anyway other than adding fizz?

In my case, i should let it sit another week or so till I know fermentation is done then bottle it without sugar and leave it for a month or 2 to age?

I always prime mine as I like fizzy cider, in your case just bottle as it is. Like you say I would leave in primary for longer to allow it to clear, you will be left with very little or no sediment as you're not priming.

 

[engineer]

Thanks for the replies
I thought that the supermarket juice apples contain very little malic acid and is why so many people recommend adding malic acid to TC?

Supermarket juice is generally made from desert apples which are lower in malic acid. This is the reason i usually add bramleys which are high in malic or alternately a tsp of malic to a one gallon brew.

 

[fivegoldstars]

Thanks! I like still dry farmhouse scrumpy type of cider

Me too. Try adding oak - the fine 'dust', not chippings. I find it gives it a 'scrumpier' edge.