First TC advice please

[penguinarmy]

I made my first Apple TC last night and as per normal have a few questions

I used

3.5 ltr cheap apple juice 100% from concentrate.
1tsp pectolase
1 tsp nutrient.
1 tsp Youngs super wine yeast.
3 teabag tannin.

Starting OG 1044 pitched yeast at 24 deg C

Ive not added any sugar... I worked out as 429gms in the 3.5ltrs.... will it be ok?

Its bubbling away and has a crust on the top.

Any advice would be much appreciated
Thank you :hat:

 

[mitch]

Mine is similar. 4lts. half cup double yorks teabag tea. wine yeast. 100grms extra sugar. pectulose and nutrient.
Bubbled after just 1 hour. 3 days later i topped off with more juice.
Its now day 9 and fermentation has pretty much stopped.

Experimental DJ2 will commence tonight with 200grms sugar, beer yeast and all the rest!

 

[dan246]

I always make turbo cider. But I have never used pectoral or nutrient. Just get 4 litres of juice 100 grams of sugar and chuck so easy cider yeast in and then once it's fermented and cleared either bottle or bag it and leave for a couple weeks.

 

[dan246]

Stupid auto correct should read pectolase

 

[Touchstone]

Dan
did you use artficial sweetener ?

 

[dan246]

No I don't add anything exempt the 100 grams of caster sugar. If I bottle then I prime with half a teaspoon of sugar. But if I do a bag I a box then I don't prime making it a still cider.

 

[penguinarmy]

its going nicely still bubbling, how long does it take to clear.. are we talking wine clear or so you can just see through it????
any more advise please

:hat:

 

[phitt]

Mine is 2 1/2 weeks old. Racked after 1 week as fermentation had all but stopped. Top 2" of DJ crystal clear then a definitive line where it becomes only slightly cloudy. I'll see how it goes but not in any rush.

Edit: this is my first ever brew.

 

[dan246]

When I keg bottle or bag it is never clear but after a week or so it clears. It clears quicker if chilled.

 

[mitch]

My first batch is now 15 days old. Fermentation has stopped. Its fairly clear so im going to rack it off tonight.
It will be eventually bottled in about 2 weeks. Im going for sparkling.

Question is, should i use finings?

 

[Frogbrew]

My first batch is now 15 days old. Fermentation has stopped. Its fairly clear so im going to rack it off tonight.
It will be eventually bottled in about 2 weeks. Im going for sparkling.

Question is, should i use finings?

I never use finings for t/c, it clears enough when bottled. Many ciders are cloudy anyway.
I usually rack mine off but also have syphoned off straight into bottles with no problems.

 

[mitch]

I didnt bother with finings in the end Frase. It was clear enough. Ive racked it. I want to back sweeten. How much sucralose should i try out?

its a bitdry/strong/rough at the moment

 

[Frogbrew]

Hi mitch, i usually put 1 tsp sweetener to 500ml or add. 8 tsp to the demi before bottling, i disolve the sweetener in a bit of warm boiled water.
I've done a Dimes sour cherry t/c recently and is spot on, asda sell the Dimes juice 100% in the polish/continental isle. The peach Dimes t/c is also great...

 

[penguinarmy]

Ive also done a apple and grape cider which is very nice

 

[Bernaaard]

I can recommend using fresh apple juice to back sweeten as it can come out really dry. It will clear well if left long enough and you can always decant a couple of times rather than using finings to clear it.

 

[Personal91]

I can recommend using fresh apple juice to back sweeten as it can come out really dry. It will clear well if left long enough and you can always decant a couple of times rather than using finings to clear it.

what type of yeast had you been using ?

 

[Bernaaard]

what type of yeast had you been using ?

Honestly, I was seeing how cheap I could do it all so I was using Morrisons baking yeast and it actually worked out alright. To be fair a lot of what I was making was only about the alcohol.

 

[Personal91]

Honestly, I was seeing how cheap I could do it all so I was using Morrisons baking yeast and it actually worked out alright. To be fair a lot of what I was making was only about the alcohol.

then use champagne yeast - better tasting finish and will give you more alcohol as it powers through sugars !