Help with finding a turbo cider recipe

[terrym]

Just ordered 6 sachets at 78p each.
The amount of yeast says 5g sachet per 5L but see my other post above.

Confusing

Send Steve at Crossmyloof an email. I have found he is usually very helpful.

 

[Chippy_Tea]

I always use a a level teaspoon per DJ.

 

[Chippy_Tea]

I found this for the young's yeast -



Young's Super Wine Yeast Compound Sachet, 7g

Young's Super Wine Yeast Compound. Specially formulated for High Alcohol. Speedy fermentation and clearing.

Sufficient for 4.5 litres (1 gallons).

Ingredients: Bentonite, Dried Wine Yeast, Diammonium Phosphate, Trace vitamins, Trace Minerals



Also from another HBS.

• 100g Tub
• 1 level teaspoon per gallon.
• Stir in to the prepared liquid.
• Fermentation temperature 21-24C
• Suitable for most homebrew wines and ciders.

 

[Nidger]

Send Steve at Crossmyloof an email. I have found he is usually very helpful.

Sent him a message via ebay.
Thanks

I always use a a level teaspoon per DJ.

I was on the lookout for the wilko 60g container but always sold out.
Corona craziness i guess.
78p is a decent price from crossmyloof.
I've got a couple of Young's yiest that says 23ltr if the Young's and Wilko ones won't perform.

Do you put in a level teaspoon for larger batches too ?

 

[Chippy_Tea]

Do you put in a level teaspoon for larger batches too ?

For 23l i used 3 heaped teaspoons of the youngs super wine yeast compound, for a gallon a level teaspoon worked fine, i have now started to rehydrate my yeast as below as it gets things going a lot quicker.


He suggests using water at 105F (40C) i was a bit wary of such a high temperature so made mine to 25c and it worked a treat.

 

[Nidger]

Thanks @Chippy_Tea
Seems to be conflicting advise and instructions regarding yeast amounts.

For instance, 78p is fine for a gallon using crossmyloof but expensive if having to use 5 sachets (£3.90) compared to Young's one for about £1.50
Hmmm

 

[Nidger]

For 23l i used 3 heaped teaspoons of the youngs super wine yeast compound, for a gallon a level teaspoon worked fine, i have now started to rehydrate my yeast as below as it gets things going a lot quicker.


He suggests using water at 105F (40C) i was a bit wary of such a high temperature so made mine to 25c and it worked a treat.

Thanks, as a novice to none kit making it's good to read what works for others.

I'll probably only make turbo cider and stick to kits for wine and the odd beer.

 

[Chippy_Tea]

I'll probably only make turbo cider and stick to kits for wine and the odd beer.

Have a go at a supermarket juice wine, cheap to make, fast and tastes great - How to make Supermarket Juice Wine - HERE.

 

[LED_ZEP]

I've always used half 5g pack for 1 dj and 5g for 23l without issue. I add nutrient separately, but some yeast packs and compounds have nutrient mixed in so this could explain the differing instructions as the pack is not all yeast.

 

[Nidger]

Have a go at a supermarket juice wine, cheap to make, fast and tastes great - How to make Supermarket Juice Wine - HERE.

Reading up on these recipes and turbo cider i got to thinking what the difference was between wine and cider.
My conclusion is "very little"

 

[Chippy_Tea]

the difference was between wine and cider.

About 9% ABV

 

[Nidger]

I've always used half 5g pack for 1 dj and 5g for 23l without issue. I add nutrient separately, but some yeast packs and compounds have nutrient mixed in so this could explain the differing instructions as the pack is not all yeast.

Sounds plausable,
Which yeast do you tend to use ?

 

[Nidger]

About 9% ABV

The amount of sugar i put in my first batch of turbo cider I'd say nothing

 

[LED_ZEP]

Which yeast do you tend to use ?

I tend to use EC1118 for most things but I always have a tub of Wilko's (which is supposed to be EC1118 anyway) or youngs compound on hand.

 

[LED_ZEP]

For instance, 78p is fine for a gallon using crossmyloof but expensive if having to use 5 sachets (£3.90) compared to Young's one for about £1.50
Hmmm

I have a 23l (corn/maize) fermet on the go now that I've not added any yeast to. Well not entirely true as I added a couple of teaspoons of yeast compound to the first 23l batch and this is the third generation 23l batch that I've started off on the lees and maize from the previous one. I'll be doing at least three more batches without any problems.
In conjunction with some other processes that can't be discussed on here, it adds a more sour taste after each batch. That aside the point I'm making is you can reuse the yeast by starting a new brew straight away in the used dj/fermenter.

 

[Nidger]

I have a 23l (corn/maize) fermet on the go now that I've not added any yeast to. Well not entirely true as I added a couple of teaspoons of yeast compound to the first 23l batch and this is the third generation 23l batch that I've started off on the lees and maize from the previous one. I'll be doing at least three more batches without any problems.
In conjunction with some other processes that can't be discussed on here, it adds a more sour taste after each batch. That aside the point I'm making is you can reuse the yeast by starting a new brew straight away in the used dj/fermenter.

I seem to remember reading somewhere about reusing yeast.
Sounds like you have a slick system going.

I'm still finding my feet atm.
I need to make more room in one of the sheds for bottle storage etc.
A beer fridge will be on the list ready for next summer, I'll have to try and disguise it in the conservatory to save ear ache

How much booze do you have ready to drink at a time ?

 

[Nidger]

Send Steve at Crossmyloof an email. I have found he is usually very helpful.

Hi Terry,
Response from Steve.

"good to hear from you and cheers for the order. Much appreciated as always. We'll get them away tomorrow for you, so enjoy you brew day when they arrive. As for how much yeast? These packs will treat 5 litres, but in saying that a 23 litre wine should still ferment out with 1 pack, but I'd use two packs. The aim is to ferment as quickly as possible to avoid infection etc.. and we like to manage expectations. Dunno if that helps, but good luck whatever you get up to. And enjoy the forum, it's a good read and a lot of knowledgeable members too Steve"

 

[Nidger]

I bottled my first home brew today after years of absence.
8 bottles of 500ml turbo cider.
And one a bit short I put in the fridge.

Just drinking that and I'm quite impressed, it's more like a raspberry/lime/apple wine than a cider and having drank a bottle of merlot and feeling fine, after one glass of this cider out of the fridge i feel pìssed
I've got another to bottle maybe tomorrow and get some more on the go but hey,
I'm more than happy with what I've made now and time will improve it .
Happy days.
Cheers

 

[Nidger]

Bouyed by my success i have started the wilko merlot kit i bought.
I thought I'd use the milton sanitiser bid made up earlier to save time and money.

I'd like to thank @LED_ZEP for initially giving me his recipe for turbo cider when i joined and having first tweaked it for a demijohn I'm impressed/pished.

Nice flavour, bit of sediment at the bottom of the glass and i racked but poor syphoning.
Main thing is an enjoyable brew

 

[Stephen Cook]

Get 5 litres of cheap Asda apple juice, Put into a clean 5 litre demijohn, dissolve enough sugar in it to bring the potential ABV up to, say, 6%. Add 1 camden tablet and leave for 24 hours.

24 hours later, pitch a teaspoon of bread yeast and put on an airlock and leave till fully fermented out. Which will be a week to two weeks.

Leave to settle out for another week or two. Bottle up and leave to do final settle out in the bottles.

That's it.

For a bit of extra body to it, macerate about 300 grams of raisins in a mixer Then put the mixture in a pan with a litre of water and bring to the boil. Then strain the liquid off through a pillow case. Only put 4 litres of apple juice in the demijohn and then top up with the raisin juice (and any water if required. You'll also need to add, at this point, a couple of good sized teaspoons of pectolase to deal with the pectin released as a consequence of macerating and heating the raisins. Add the sugar to bring the potential ABV up to 6% and proceed as before.