How to make Turbo Cider.

[StormUK]

Priming sugar?? This recipe says when bulk priming to use 325g of sugar, is this correct? Only reason I ask is I believe generally you would add a teaspoon of sugar to each bottle (4g), 50bottles = 200g. Can anyone advise please before I over do it and blow all the caps off my bottles, thanks

 

[SmallSpacesBrewing]

Priming sugar?? This recipe says when bulk priming to use 325g of sugar, is this correct? Only reason I ask is I believe generally you would add a teaspoon of sugar to each bottle (4g), 50bottles = 200g. Can anyone advise please before I over do it and blow all the caps off my bottles, thanks

In my opinion it seems like a lot. I use 5-6g per liter in my beers. (120g for 20 liters. Wouldn't push it over 7, even if it is cider.

 

[Tom IPA]

In my opinion it seems like a lot. I use 5-6g per liter in my beers. (120g for 20 liters. Wouldn't push it over 7, even if it is cider.

I agree 2g per bottle should be enough I generally do half a teaspoon a 500ml bottle

 

[StormUK]

Thx, I'll cut it back a bit unless anyone else has tried the recipe to the letter and all was well

 

[Darenn]

Thx, I'll cut it back a bit unless anyone else has tried the recipe to the letter and all was well

I only use one teaspoon per 500ml, and it has plenty of fizz. My recipes use apple juice and Lowicz (no preservatives in either)

 

[StormUK]

Primed and bottled. Let's see how it turns out in a few weeks. Seemed a little watery tbh but hopefully as it matures and gets some fizz it'll get a little body. Took SG again before priming and still at 1.000 which makes it 5%abv which I am happy with for a first attempt.

 

[Cwrw666]

Seemed a little watery tbh

Real cider, and turbo cider, is fairly watery tbh. Nothing like the stuff you buy from the supermarket. Also pretty acidic too. This mellows a bit with keeping but you do get used to it. My Mrs simply refuses to drink it though, so that's a plus.

 

[Crabby_patty]

I was given a recipe that added 2 litres of apple juice to a 23l fermented batch instead of adding sugar to bottles etc . I have been told it provides plenty of fizz . Anyone else tried it ? Seems the easiest way to prime a batch to me .

 

[Hanglow]

Yes it's a good way, you can use the carbonation calculators and look at the sugar content of the juice, which is typically 110g/L of juice or thereabouts. Two litres in 23l sounds like it could be very fizzy.

 

[Crabby_patty]

Thanks i will have a look at those . Maybe up to 25l litres and go for 1.5 l apple juice ?

 

[Richie_asg1]

My last batch I re-used the yeast from a MYO cider kit, and now have saved that in the fridge for over a week.....but it is still fermenting at 3°C . Usually it drops clear and I can wash it - but this one is still up for a fight.
Does anyone know what is going on here? Still has a double line of bubbles on the surface and pressurises if I screw the lid on.

 

[GerritT]

Cologran from Lidl is an excellent sweetener.

 

[palmerzan050]

Primed and bottled. Let's see how it turns out in a few weeks. Seemed a little watery tbh but hopefully as it matures and gets some fizz it'll get a little body. Took SG again before priming and still at 1.000 which makes it 5%abv which I am happy with for a first attempt.

Hey Storm, how much sugar did you end up bulk priming it with? Going to do a run myself for first time, have same bottles as you

 

[StormUK]

Hey Storm, how much sugar did you end up bulk priming it with? Going to do a run myself for first time, have same bottles as you

250gms I think it was. Will know in a couple of weeks how that turns out when I get home from work and start drinking it ha ha

 

[Hanglow]

If anyone wants a bit more body to your cider I can thoroughly recommend using belle saison or MJ French saison yeast. Lots of glycerol produced by the yeast . Good nose too and drops clear

 

[StormUK]

If anyone wants a bit more body to your cider I can thoroughly recommend using belle saison or MJ French saison yeast. Lots of glycerol produced by the yeast . Good nose too and drops clear

Thx, I'll try this

 

[MartinHaworth]

Hi folks,

Normally AG, but diving into the nether reaches of the forum, cos my lad makes Koppaberg mixed fruits.

I'm figuring on doing a normal TC with raspberry polish syrup as clearly set out here....

..but, what I'd like to do is:

1. stop the yeast after fermentation
2. back sweeten with either apple juice or syrup to taste
3. keg and force carb

So my questions are:

1. is anyone doing this?
2. what do I use to stop the yeast?
3. carbonation level?
4. any pitfalls?

Cheers

Martin

 

[MartinHaworth]

Also, I clock that I can't use Ribena but has anyone used rocks blackcurrant cordial (organic, only addition citric acid)

 

[Chippy_Tea]

If there is no preservative it'll be fine the only problems you may have is jubging how much to use and the sugar content.

 

[Cyberjip]

Hi folks,

Normally AG, but diving into the nether reaches of the forum, cos my lad makes Koppaberg mixed fruits.

I'm figuring on doing a normal TC with raspberry polish syrup as clearly set out here....

..but, what I'd like to do is:

1. stop the yeast after fermentation
2. back sweeten with either apple juice or syrup to taste
3. keg and force carb

So my questions are:

1. is anyone doing this?
2. what do I use to stop the yeast?
3. carbonation level?
4. any pitfalls?

Cheers

Martin

I have one of theese in the fermenter, also my first,

I have potassium sorbate and Camden tablets to stop ferm, although not sure when the best time to do this is.

Bit of info here

https://www.homecidermaking.com/back-sweetening-hard-cider/

I'm going to move to a pressure barrel to age the cider. Wondering do I leave the yeast active for this or kill them off and bscksweeten first.


Edit s word and some more questions