How to make Turbo Cider.

[Brewnaldo]

I made my 1st turbo cider last weekend, I have bought some Splenda to back-sweeten, anyone have a rough guide as to how much of it to add to 20 litres to make medium-dry cider ?

I used 10g per litre and liked the result .

 

[MZonard]

I use a third of a 75g pot of Cologran (or equivalent) for 23 litres. I ferment with 8 X 1.5 litre cartons of juice and add 2 further cartons of juice and the sweetener to the bottling bucket. I don't add dextrose. Turns out medium sweet and well carbonated.

 

[Keruso]

Afternoon all,

Negligent of me not to have put this up before now, but here's my take on a straightforward 25L Apple Turbo Cider...

Give me a shout if I'm missed any bits out or if anything isn't clear, I knocked it up quite quickly !

It doesn't paste that well into the new thread window, but there is a Word version of the below on OneDrive using the link below
Recipe for 25L cider.docx



Recipe for 25L Classic Apple TC (5.35% abv)

These are not hard and fast rules, but a bit of a guideline and what I have done before

Ingredient
20L Asda Smart price AJ (or any supermarket apple juice made from 100% Apple juice/apple juice from concentrate) so long as no other added ingredients)
1L strong tea (regular Tetley, 5 bags stewed for 15 mins)
5tsp Pectolase
325g sugar (ordinary tate & lyle granulated is fine) for priming
Yeast for 25L (I use cider yeast with sweetener E950 from ebay, but you can use any cider yeast, but without sweetener, may make the cider quite dry/sharp without back-sweetening

Kit

27/30L Fermenting vessel with stick on thermometer strip preferably
Second FV for priming (see priming section)
Long spoon
Hydrometer
Auto-siphon
Bottling wand, to connect to auto-siphon
Bottles (I use a mixture of 500ml PET plastic and glass swingtop bottles)

Method

Thoroughly clean and sanitise FV, spoons, and hydrometer
Pour in apple juice (best at room temp)
Pour in stewed tea (take out the bags ;-) )
Dissolve pectolase in ý cup warm water and tip this in
Top up with tap water to 25L
You want to aim for a starting temp around 20 degrees C, a little colder is OK, but will take a bit longer to get started. Warmer is OK up to about 25 degrees
Sprinkle yeast on top, put lid on (with airlock if thatââ¬â¢s the kind of FV youââ¬â¢re using)
Put in a warm place, ideal temp for fermentation is between 18-24 degrees

Day 10

At a temperature of around 22 degrees, your TC could be finished fermenting in as little as a week, but to make sure, give it at least 10 days before taking an SG reading

When finished fermenting, TC should have an SG reading of around 1.000 donââ¬â¢t move on to the next step if is above that

Priming and bottling (making it fizzy)

2 ways of doing this:-

Batch priming (My preferred method)

Although this needs a second sanitized FV to siphon (rack) the TC into and add priming solution, I find it much easier in the long run, and avoids extra time/mess trying to add a teaspoon of sugar (or coopers carb drops) into 50 bottles !

Dissolve 325g sugar in some hot tap water (just enough to get it to dissolve and be pourable
Siphon cider from primary FV to secondary, add priming sugar
Give it a good swirl/stir to mix in the sugar solution
Move FV to somewhere suitable for bottling (FV should be above the height of where you are bottling)
Attach the bottling wand to the autosiphon tube and immediately bottle your cider
Put bottled cider somewhere warm (ca 20deg) for at least a week to clear, and carb up. Tip. Using at least some plastic (PET) bottles will allow you to feel how the card process is going by squeezing the bottles, the y will get firmer as the co2 is produced.
Once they bottles have completely cleared, they will be pretty much ready to drink, so chill one and try it out
They will get better with a few more weeks in a cooler storage place, to condition a little.

Bottle priming

Using the autosiphon and bottling wand, fill each of your bottles with cider
Add a heaped teaspoonful of sugar to each 500ml bottle (or 2 x Coopers carb drops, get these on web or in home brew shop)
Put lid on and turn bottle upside down and back up again, to mix
Put bottled cider somewhere warm (ca 20deg) for at least a week to clear, and carb up. Tip. Using at least some plastic (PET) bottles will allow you to feel how the card process is going by squeezing the bottles, the y will get firmer as the co2 is produced.
Once they bottles have completely cleared, they will be pretty much ready to drink, so chill one and try it out
They will get better with a few more weeks in a cooler storage place, to condition a little.


Chilling/Pouring

This stuff is definitely best served icy cold, so give it a good overnight in the fridge if you can. I also like my cider quite fizzy, so unchilled it will tend to fizz up when I open a bottle, but it doesnt do this when its cold

After clearing, there will be some sediment in the bottom of the bottle, so for a nice clear glass, you want to avoid glugging the cider when pouring. So pour it slowly keeping the bottle just above horizontal, and youll see when the cloudy sediment starts to make its way to the top of the bottle, at which point you can stop pouring and leave the remaining few ml of liquid to get chucked (or pour it all in if you like it cloudy !)

I’ve made a couple of TC’s using concentrate, I bumped up the OG with dextrose to reach approximately 7.5% ABV. However both were quite watery to taste which I guess is a consequence of using concentrate which will have had water added, is there a way to add more body? I was going to try adding maltodextrine before fermentation , anyone got any advice? Thanks

 

[Griff097]

I’ve made a couple of TC’s using concentrate, I bumped up the OG with dextrose to reach approximately 7.5% ABV. However both were quite watery to taste which I guess is a consequence of using concentrate which will have had water added, is there a way to add more body? I was going to try adding maltodextrine before fermentation , anyone got any advice? Thanks

I have been chopping up, de pipping and adding apples and fruit to mine, very happy with the results.
Also don't go for the cheapest concentrate, the Morrisons one works well I think.

 

[Random Badger]

I think I can lay my hands on a bunch of cooking apples but I don't have any sort of cider press or juicer. Is it really worth chopping up (or blending if I can get hold of a blender) apples to add to the supermarket apple juice? And if so what sort of quantity per gallon?

 

[MZonard]

My thoughts are that it doesn't matter where the apple juice comes from, it'll make cider! Back sweeten if the cookers make it too tart for your taste. You will need to press or juice the apples - I don't think you can bung chopped apples into the fermenter. A good idea in a year when apples look to be in short supply.

 

[Andy44]

Afternoon all,

Negligent of me not to have put this up before now, but here's my take on a straightforward 25L Apple Turbo Cider...

Give me a shout if I'm missed any bits out or if anything isn't clear, I knocked it up quite quickly !

It doesn't paste that well into the new thread window, but there is a Word version of the below on OneDrive using the link below
Recipe for 25L cider.docx



Recipe for 25L Classic Apple TC (5.35% abv)

These are not hard and fast rules, but a bit of a guideline and what I have done before

Ingredient
20L Asda Smart price AJ (or any supermarket apple juice made from 100% Apple juice/apple juice from concentrate) so long as no other added ingredients)
1L strong tea (regular Tetley, 5 bags stewed for 15 mins)
5tsp Pectolase
325g sugar (ordinary tate & lyle granulated is fine) for priming
Yeast for 25L (I use cider yeast with sweetener E950 from ebay, but you can use any cider yeast, but without sweetener, may make the cider quite dry/sharp without back-sweetening

Kit

27/30L Fermenting vessel with stick on thermometer strip preferably
Second FV for priming (see priming section)
Long spoon
Hydrometer
Auto-siphon
Bottling wand, to connect to auto-siphon
Bottles (I use a mixture of 500ml PET plastic and glass swingtop bottles)

Method

Thoroughly clean and sanitise FV, spoons, and hydrometer
Pour in apple juice (best at room temp)
Pour in stewed tea (take out the bags ;-) )
Dissolve pectolase in ý cup warm water and tip this in
Top up with tap water to 25L
You want to aim for a starting temp around 20 degrees C, a little colder is OK, but will take a bit longer to get started. Warmer is OK up to about 25 degrees
Sprinkle yeast on top, put lid on (with airlock if thatââ¬â¢s the kind of FV youââ¬â¢re using)
Put in a warm place, ideal temp for fermentation is between 18-24 degrees

Day 10

At a temperature of around 22 degrees, your TC could be finished fermenting in as little as a week, but to make sure, give it at least 10 days before taking an SG reading

When finished fermenting, TC should have an SG reading of around 1.000 donââ¬â¢t move on to the next step if is above that

Priming and bottling (making it fizzy)

2 ways of doing this:-

Batch priming (My preferred method)

Although this needs a second sanitized FV to siphon (rack) the TC into and add priming solution, I find it much easier in the long run, and avoids extra time/mess trying to add a teaspoon of sugar (or coopers carb drops) into 50 bottles !

Dissolve 325g sugar in some hot tap water (just enough to get it to dissolve and be pourable
Siphon cider from primary FV to secondary, add priming sugar
Give it a good swirl/stir to mix in the sugar solution
Move FV to somewhere suitable for bottling (FV should be above the height of where you are bottling)
Attach the bottling wand to the autosiphon tube and immediately bottle your cider
Put bottled cider somewhere warm (ca 20deg) for at least a week to clear, and carb up. Tip. Using at least some plastic (PET) bottles will allow you to feel how the card process is going by squeezing the bottles, the y will get firmer as the co2 is produced.
Once they bottles have completely cleared, they will be pretty much ready to drink, so chill one and try it out
They will get better with a few more weeks in a cooler storage place, to condition a little.

Bottle priming

Using the autosiphon and bottling wand, fill each of your bottles with cider
Add a heaped teaspoonful of sugar to each 500ml bottle (or 2 x Coopers carb drops, get these on web or in home brew shop)
Put lid on and turn bottle upside down and back up again, to mix
Put bottled cider somewhere warm (ca 20deg) for at least a week to clear, and carb up. Tip. Using at least some plastic (PET) bottles will allow you to feel how the card process is going by squeezing the bottles, the y will get firmer as the co2 is produced.
Once they bottles have completely cleared, they will be pretty much ready to drink, so chill one and try it out
They will get better with a few more weeks in a cooler storage place, to condition a little.


Chilling/Pouring

This stuff is definitely best served icy cold, so give it a good overnight in the fridge if you can. I also like my cider quite fizzy, so unchilled it will tend to fizz up when I open a bottle, but it doesnt do this when its cold

After clearing, there will be some sediment in the bottom of the bottle, so for a nice clear glass, you want to avoid glugging the cider when pouring. So pour it slowly keeping the bottle just above horizontal, and youll see when the cloudy sediment starts to make its way to the top of the bottle, at which point you can stop pouring and leave the remaining few ml of liquid to get chucked (or pour it all in if you like it cloudy !)

Hi Roddy, what would the ABV be with this recipe. Cheers

 

[Chippy_Tea]

Hi Roddy, what would the ABV be with this recipe. Cheers

Roddy hasn't logged in since 4 Feb 2019 but i am sure one of the other members will be able to advise.

 

[Deltabrew]

He said what it was with the recipe in the first post.

 

[Keruso]

Hi Roddy, what would the ABV be with this recipe. Cheers

He says 5.35% but I don’t think it would be if you add 5 litres of water, it would be less. Last TC I made I used a hydrometer to check the gravity of the juice, it was 1.044, with cider yeast it will finish fermenting at around 1.000 which gives an ABV of 5.7%. I would use 25 litres of juice and forget the water, then you’ll get 5.7%

 

[Deltabrew]

I put 1kg of sugar per 25L of pure juice and a small pot of honey, ends up at about 9%.

 

[Shirley Bassett]

My understanding is, as a rough guide, that 20g of sugar per litre of your starting solution will ferment to 1% abv.

Asda’s Smart Price Apple Juice for instance, states on the contents label that it contains 10g sugar per 100ml. This is equivalent to 100g per litre. 100g/20g = 5. So this juice should ferment out to around 5% abv.

I batch prime ciders at a rate of 10g of sugar per litre, so this adds a further 0.5% abv to the end product.

 

[johncrobinson]

I suppose it all depends on the yeast folk use EC-1118 will ferment to an almost huge alcohol content.
7-8% for this yeast is just a beakfast snackette,

 

[Keruso]

Afternoon all,

Negligent of me not to have put this up before now, but here's my take on a straightforward 25L Apple Turbo Cider...

Give me a shout if I'm missed any bits out or if anything isn't clear, I knocked it up quite quickly !

It doesn't paste that well into the new thread window, but there is a Word version of the below on OneDrive using the link below
Recipe for 25L cider.docx



Recipe for 25L Classic Apple TC (5.35% abv)

These are not hard and fast rules, but a bit of a guideline and what I have done before

Ingredient
20L Asda Smart price AJ (or any supermarket apple juice made from 100% Apple juice/apple juice from concentrate) so long as no other added ingredients)
1L strong tea (regular Tetley, 5 bags stewed for 15 mins)
5tsp Pectolase
325g sugar (ordinary tate & lyle granulated is fine) for priming
Yeast for 25L (I use cider yeast with sweetener E950 from ebay, but you can use any cider yeast, but without sweetener, may make the cider quite dry/sharp without back-sweetening

Kit

27/30L Fermenting vessel with stick on thermometer strip preferably
Second FV for priming (see priming section)
Long spoon
Hydrometer
Auto-siphon
Bottling wand, to connect to auto-siphon
Bottles (I use a mixture of 500ml PET plastic and glass swingtop bottles)

Method

Thoroughly clean and sanitise FV, spoons, and hydrometer
Pour in apple juice (best at room temp)
Pour in stewed tea (take out the bags ;-) )
Dissolve pectolase in ý cup warm water and tip this in
Top up with tap water to 25L
You want to aim for a starting temp around 20 degrees C, a little colder is OK, but will take a bit longer to get started. Warmer is OK up to about 25 degrees
Sprinkle yeast on top, put lid on (with airlock if thatââ¬â¢s the kind of FV youââ¬â¢re using)
Put in a warm place, ideal temp for fermentation is between 18-24 degrees

Day 10

At a temperature of around 22 degrees, your TC could be finished fermenting in as little as a week, but to make sure, give it at least 10 days before taking an SG reading

When finished fermenting, TC should have an SG reading of around 1.000 donââ¬â¢t move on to the next step if is above that

Priming and bottling (making it fizzy)

2 ways of doing this:-

Batch priming (My preferred method)

Although this needs a second sanitized FV to siphon (rack) the TC into and add priming solution, I find it much easier in the long run, and avoids extra time/mess trying to add a teaspoon of sugar (or coopers carb drops) into 50 bottles !

Dissolve 325g sugar in some hot tap water (just enough to get it to dissolve and be pourable
Siphon cider from primary FV to secondary, add priming sugar
Give it a good swirl/stir to mix in the sugar solution
Move FV to somewhere suitable for bottling (FV should be above the height of where you are bottling)
Attach the bottling wand to the autosiphon tube and immediately bottle your cider
Put bottled cider somewhere warm (ca 20deg) for at least a week to clear, and carb up. Tip. Using at least some plastic (PET) bottles will allow you to feel how the card process is going by squeezing the bottles, the y will get firmer as the co2 is produced.
Once they bottles have completely cleared, they will be pretty much ready to drink, so chill one and try it out
They will get better with a few more weeks in a cooler storage place, to condition a little.

Bottle priming

Using the autosiphon and bottling wand, fill each of your bottles with cider
Add a heaped teaspoonful of sugar to each 500ml bottle (or 2 x Coopers carb drops, get these on web or in home brew shop)
Put lid on and turn bottle upside down and back up again, to mix
Put bottled cider somewhere warm (ca 20deg) for at least a week to clear, and carb up. Tip. Using at least some plastic (PET) bottles will allow you to feel how the card process is going by squeezing the bottles, the y will get firmer as the co2 is produced.
Once they bottles have completely cleared, they will be pretty much ready to drink, so chill one and try it out
They will get better with a few more weeks in a cooler storage place, to condition a little.


Chilling/Pouring

This stuff is definitely best served icy cold, so give it a good overnight in the fridge if you can. I also like my cider quite fizzy, so unchilled it will tend to fizz up when I open a bottle, but it doesnt do this when its cold

After clearing, there will be some sediment in the bottom of the bottle, so for a nice clear glass, you want to avoid glugging the cider when pouring. So pour it slowly keeping the bottle just above horizontal, and youll see when the cloudy sediment starts to make its way to the top of the bottle, at which point you can stop pouring and leave the remaining few ml of liquid to get chucked (or pour it all in if you like it cloudy !)

Hi, I've just started fermenting a TC. This time I didn't use concentrate, I used 100% pressed juice. Bubbling away nicely. Question is - has anyone tried using pressed juice rather than concentrate ? is their any difference ? it was much more expensive !!

 

[Keruso]

Got an ordinary apple juice TC been on the go for almost 3 weeks now. Still some activity. Topped to neck and bubbles rising with the odd bubble through airlock. For the last week or so SG at 1.002 . Doesn't seem to want to go lower despite the activity. It is starting to clear quite a bit in the dj too. Actually tastes good and I like a bit of sweetness. Any harm in bottling and priming now or should I sit it out until it hits 1.000 or below?

Depends on which yeast but mine reach 1.000 (or very near) within a week, if yours is at 1.002 after 3 weeks it will be done and you can bottle.

 

[Justin Dean]

https://www.woodsmokeforum.uk/topic/1899-rhubarb-and-ginger-turbo-cider/
Here is what I do, it is delicious

 

[Shirley Bassett]

I personally don’t think there is much difference in taste between concentrate and shop brought pressed juice. They both normally ferment to dry, You don’t get that depth of apple flavour, as you would with a good cider. I use a couple of Bramley Apples blitzed in a food process to try and add an extra depth of apple flavour to a TC.

I’ve made Rhubarb and Ginger TC

I used in 20 litres
2kg of fresh rhubarb. My neighbour has so much of it. When I first saw, I thought it was one of Himalayan invasive plants.
250g of ginger. I used TAJ crushed frozen ginger, which is available from larger Morrison’s supermarkets. I once put the entire 400g bag into a brew. It turned out too gingery for my taste.
2 Bramley Apples blitzed in a food processor.
1 litre of stewed tea, made from 10 tea bags.
1 tsp cider yeast. I brought a 100g pouch of bigger jugs cider yeast.
1 tsp yeast nutrient.
19 litres of supermarket juice from concentrate.

I stewed the rhubarb on a gentle simmer in 2 litres of the apple juice. Allowed to cool overnight, and then dumped the lot into the fermenting vessel, along with all the other ingredients.

I put the vessel in the cupboard that contains the manifold to my underfloor heating. It has a relatively constant temperature, but I don’t know what it is.

It takes around 2 weeks to ferment. I generally, rightly or wrongly, leave it another week or so to clear down. I then siphon it off the sediment.

I mainly batch prime the end product at 10g of sugar/ litre of TC. However, I have started using supermarket juice and have injected 46ml of juice in a 500ml bottle and siphoning the cider on to this. The sugar in the juice carbonates the TC.

The juice I used had 110g of sugar in 1 litre. So there is 11g in 100ml, which equates to 0.11g of sugar per ml. So 46ml gets me 5.06g of sugar in each bottle.

 

[Ade McDade]

I've made the basic recipe a few times but today's batch was a bit smaller.

 

[Andy44]

He says 5.35% but I don’t think it would be if you add 5 litres of water, it would be less. Last TC I made I used a hydrometer to check the gravity of the juice, it was 1.044, with cider yeast it will finish fermenting at around 1.000 which gives an ABV of 5.7%. I would use 25 litres of juice and forget the water, then you’ll get 5.7%

Thanks Keruso

 

[user 41945]

I found my initial brews thin on taste. For one gallon, I now chop and freeze overnight a couple of good sized Bramley apples. When thawed, I liquidise them with some apple juice or strong tea (about 500ml/gallon), add 3 litres of apple juice and ferment the whole lot with a cider yeast (can't remember which). One or two tsp pectolase. I don't add sugar because I don't want it too strong.
When it quietens down, rack off and top up with some more apple juice. When this has finished, I usually rack or bottle it and use the trub to start the next batch.
Prime if I feel like it - I'm happy with dry still cider, although it can go down a bit quickly The juice OG has been around 1042 when I've measured it, the FG can be 995-998 but I don't usually measure it.