here is my Turbo any thoughts?

[radioactive]

Well I am intending to try this turbo cider concept, total = 23 litre brew
I have sourced 2x 9 litre (In 1 litre cartons ) of Apple Juice one type from Lidl one from Morrisons. then 2 x 1 litre of Raspberry Cranberry,Blackberry 100 % juice, then adding 1 litre Pineapple Juice, and then 1 litre Passion fruit juice , I was toying with the idea of Juicing up a few Pears Too ( Not sure yet)
other ingredients intending to utilise are:- Youngs Champagne Yeast, yeast Nutrient, Citric Acid,
about 6 teabags worth of strong tea for the Tannin. About 250 grams of Sugar and a good glug maybe 2 = 350 Grams of Rowse Acacia honey AND some good ole H20 boiled with the sugar, honey and tea
I am thinking this cider will get by using some Citic acid as I hope there is enough Malic acid already in the mix from everything being used Still not sure about whether or not to juice some Pears up or if I will be over doing the flavour and body to the cider if I added it as well
What do you think folks???
I am still waiting for my yeast to arrive so I imagine I will be brewing either Sunday or Monday gives me time to let you all digest what I intend doing
it will end off in a 5 gallon Pressure barrel
I have never tried this stuff before I won'y be in any hurry to drink it apart from tasting until its ready then I think it may get some use about Christmas time.

 

[graysalchemy]

There won't be enough malic acid in carton juice that is why we add 1 tsp per gallon, but if you are not going down the MLF route then a bit of citric would be fine as a substitue.

:thumb:

 

[oldbloke]

Like GA says, you're short on malic if you want MLF, but if not, I wouldn't add citric - raspberries are pretty tart, and so is pineapple. I reckon you're prolly OK for acids.

 

[radioactive]

( Some time later after reading many more posts on this subject) Yes I thought myself I bet I will still need to add some Malic acid Cheers Guys : I now know with certainty where the problem would be, its not having the higher amount of malic acid in the aj as after all its only eating apple juice we are brewing with not cider aj which would naturally contain higher levels of malic :thumb:

forgot to add that I will also use pectolase I like my drinks to look clear :)
I like a dry cider (matches my whit) not a sweet of anything actually
no mention of anything wrong using the champaign yeast so perhaps that is a very acceptable one to use
Thanks again guys looking at all the posts on this subject has been very interesting
time for a coffee :whistle:

 

[oldbloke]

Yeh champagne yeast is fine, unless you want MLF.
I don't normally need pectolase, but with pineapple and passionfruit in there it's a good idea

 

[radioactive]

Yeh champagne yeast is fine, unless you want MLF.
I don't normally need pectolase, but with pineapple and passionfruit in there it's a good idea

Well I now wish to add Malic acid, at a rate suggested 1 teaspoon per gallon of apple juice ??
now my next question is:- At what stage of fermentation do I add the malic acid?
Or do I just throw everything in all together at the start ?
or do I wait until the first fermentation is ending / ended?
thanks again for all the help on this

 

[proevofanatik]

can i ask what MLF is? thanks

 

[oldbloke]

Malolactic fermentation
A bacterial process entirely separate from the yeast fermentation, it converts malic acid to lactic acid with some tasty byproducts
Responsible for the farmyard twang of the scrumpyish ciders
Normally happens after the yeast fermentation, during bulk storage over, say, at least 6 months, preferably longer; but can start while the yeast is still active