How to make Turbo Cider.

[Harbey]

The thing I've always wondered is ..

Why is it called Turbo Cider and not just Cider?

 

[user 41945]

My understanding is because it's very quick and easy compared to traditional cider from fruit. Weeks rather than months, and without all the fruit gathering, juice extraction etc that traditional cider requires.

 

[Chippy_Tea]

My understanding is because it's very quick and easy compared to traditional cider from fruit.

That's what i also assumed it meant.

 

[Harbey]

Yeah, I assumed that too. It just sounds a bit dodgy.

 

[obscure]

I am thinking of giving this ago however quick question regarding Pectin, I don’t have any on hand but do have jam sugar (which is basically sugar with added pectin) is their any reason I couldn’t just skip the pectin and just use Jam sugar instead?

Edit Ignore this just reread the ingredients and seen it’s Pectin in Jam sugar and the enzyme Pectolase I will need well that’s annoying.

 

[Brewnaldo]

I am thinking of giving this ago however quick question regarding Pectin, I don’t have any on hand but do have jam sugar (which is basically sugar with added pectin) is their any reason I couldn’t just skip the pectin and just use Jam sugar instead?

Edit Ignore this just reread the ingredients and seen it’s Pectin in Jam sugar and the enzyme Pectolase I will need well that’s annoying.

CML do Pectolase in 25g or 50g packs, free delivery

 

[obscure]

CML do Pectolase in 25g or 50g packs, free delivery

Perfect thanks for that just ordered alongside a sachet of cider yeast.

 

[Justin Dean]

The thing I've always wondered is ..

Why is it called Turbo Cider and not just Cider?

Turbo because there us no apple picking juicing boiling etc.
The base is juice from concentrate. I use morrison one. It works.

 

[rbunsen]

I am thinking of giving this ago however quick question regarding Pectin, I don’t have any on hand but do have jam sugar (which is basically sugar with added pectin) is their any reason I couldn’t just skip the pectin and just use Jam sugar instead?

Edit Ignore this just reread the ingredients and seen it’s Pectin in Jam sugar and the enzyme Pectolase I will need well that’s annoying.

You can leave out the pectolase. I don't bother with it in turbo cider, on the few occasions I have made it.

 

[obscure]

You can leave out the pectolase. I don't bother with it in turbo cider, on the few occasions I have made it.

I did wonder somewhat how necessary it is (seems to mostly help with clarity from what I can see) but already ordered it so may as well use it.

 

[user 41945]

I add a couple of frozen and liquidised Bramleys to each brew, and I add pectolase to help extract all the juice. But straight TC works without.

 

[obscure]

Well my yeast and pectolase arrived today so decided to give this a go four litres of Tesco apple juice, a cup of strong black tea and a teaspoon of pectolase dissolved in warm water, OG came in at 1.044 which is slightly less than I expected (although I am kind of relieved about that assuming it ferments down to 1.000 that is still 5.78%)

 

[obscure]

I must admit I wasn’t sure how well this would work but honestly I’m impressed, it’s bone dry (which I like) and well tastes like pretty nice fizzy cider, I don’t drink cider that often but I can see myself brewing this now and again for when the mood takes me. With thanks to the original poster for the recipie and others who have posted on this threa.

 

[Clint]

Exactly how mine turned out!

 

[vassili]

This is the thread that just keeps giving.
I find myself coming back to it frequently.
This time because I wanted to make half a gallon to add to a stuck 5 gallons of scrumpy.

 

[Chuck Spears]

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 !)

Just downloaded all of that and you are the man Roddy! Cheers.

 

[Justin Dean]

I just keg it with Sugar and finings and it comes up beautifully clear if that is what one wants

 

[marko47]

Thanks for this - its a brilliant recipe. I made a 25l batch thinking it would last the week that my son and his fiancee were visiting. We demolished half of it on their first night. I've been to Lidl already to buy apple juice and will start another batch today :)

 

[happydays]

I brewed just 4.5L of this and am stunned how good it turned out. I fermented Lidl Apple Juice with EC-1118 Champagne yeast plus tea made with apple juice and several teabags, no other ingredients. No temperature control on the fermentation as the fridge was already occupied so this was just at the ambient temperature of my workshop for 2 weeks in July, I'd guess up to 20C in the day and down to 15C overnight. Bottled one week ago with 1/2 teaspoon granulated sugar per bottle. Drank one last night, cider is pleasingly dry, not offensively so. I honestly would not know that this was not a commercially produced cider - it is nicer than some I've bought. The fizz is satisfying to me but my wife would like more bubbles so I may try slightly more priming sugar next time.

Financials worked out at 58p per 500ml but next batch will be 50p per 500ml due to not paying postage on the yeast. When I start next batch I'll actually take SG and know what the ABV was! No complaints whatsoever and I will be back to Lidl at some point this week to get more started because this is some proper summer juice right here.

 

[Brewnaldo]

this is some proper summer juice right here.

I've spotted a problem here.....