i dont want my turbo cider too dry

[jans1971]

i dont want my turbo cider too dry, so is it ok to leave it to ferment out,its been 3 days and still bubbling like mad, i want it sparkling so half a tea spoon ok for the priming o yeah it was 1070 when it started

 

[Wez]

What yeast did you use J?

 

[jans1971]

What yeast did you use J?

gervin wine yeast

 

[Wez]

OK that will have quite high attenuation so it will drop low (& dry) you can stop the yeast fermenting, when you get to the SG you want stick it in a fridge for a few days at 5c the yeast won't like that.

One of our TC brewers may know of other methods tho :thumb:

 

[jans1971]

OK that will have quite high attenuation so it will drop low (& dry) you can stop the yeast fermenting, when you get to the SG you want stick it in a fridge for a few days at 5c the yeast won't like that.

One of our TC brewers may know of other methods tho :thumb:

if i put it in the fridge and stop it frementing do i prime the bottles the same as normal

 

[Andbrew]

Hi Jans1971,

I am a newbie on this site, with little experience. however i kegged a turbo cider at the weekend after 7 days of fermentation. (24litres apple juice, 1 Kg sugar 1 x sachet of safale S-04)

O.G was 1.064 and F.G was 1.016.

I too was worried about it going to dry, so at 7 days i transfered it to the keg and added 5 crushed campden tablets with 20 teaspoons of sugar to prime.

I was then worried I'd made a bomb so last night (the ninth day) i had a sneak preview and found it sweet and flat. I too was hoping for a little sparkle

Don't get me wrong it tastes great just no sparkle.

Now as i said i'm a newbie so tomorrow i'll go and buy a CO2 injector to liven it up.

Cheers Andbrew.

P.S I've got an experimental turbo cider and black in the FV at the moment.

 

[Wez]

Chilling the TC is just to stop & drop the yeast after 48hrs of that there would still be enough in suspension for you to bring it back up to room temp and bottle.

Does that make sense :wha:

 

[jans1971]

Chilling the TC is just to stop & drop the yeast after 48hrs of that there would still be enough in suspension for you to bring it back up to room temp and bottle.

Does that make sense :wha:

sorry if i being thick :wha: bring it back up to room temp and just bottle or bring it back up to room temp and prime with half a tea spoon of sugar

 

[Wez]

The yeast you used needs to be at 18 to 22 c to work well, dropping the temp will stop it from working..and thus eating sugar and thus leave you with a less dry cider.

In order to build up c02 pressure to prime you need to get the yeast that is still suspended back to 'working temp' so i would

put the FV into a fridge (if you can) for 48 hrs
bring it back in the house for 24 hrs to get temp back up
bottle using 1/2 tsp per 500 ml bottle (thick glass or PET)

:thumb:

 

[jans1971]

The yeast you used needs to be at 18 to 22 c to work well, dropping the temp will stop it from working..and thus eating sugar and thus leave you with a less dry cider.

In order to build up c02 pressure to prime you need to get the yeast that is still suspended back to 'working temp' so i would

put the FV into a fridge (if you can) for 48 hrs
bring it back in the house for 24 hrs to get temp back up
bottle using 1/2 tsp per 500 ml bottle (thick glass or PET)

:thumb:

thanks wez :

 

[Wez]

Take a SG reading to make sure you have an ABV you are happy with before doing that :thumb:

 

[MEB]

I too was worried about it going to dry, so at 7 days i transfered it to the keg and added 5 crushed campden tablets with 20 teaspoons of sugar to prime.

Why the campden tablets? I don't see the point of that???? No wonder it was flat. You need a certain amount of live yeast left in the cider to react with the sugar you add to provide carbonation. Throwing yucky chemicals(campden tabs) at cider do nothing really. The more natural you can get your cider the better tasting it will be. :

Here's how i make 'Turbo cider'. DON"T use S04-it's an Ale yeast and you get a horrible Aley taste-not a clean cider taste. Use cider yeast. For 30L batches i peel 2 apples with a sterilised peeler and throw the peel in. This helps to get some great apple flavours in the cider and some of the natural yeasts and other thingies-alternatively peel one apple per litre of apple juice and don't use any yeast. The natural yeasts in the peel will provide all you need. The only drawback to this is you won't get a bright cider you'll get cloudy scrumpy but it tastes bloody great! Rack off at 1008. Use half teaspoon of granulated sugar per litre of cider-this will provide slight carbonation. Use PET bottles and drink the stuff as soon as you like. PET bottles get kinda 'round' before they explode. Glass bottles just explode.

MEB-I like cider

 

[jans1971]

just checked mt cider and it read 1004 the og was 1070 so that means it will be 8.7% i think . iv tasted it and its nice. the air lock it still bubbling a little , can i bottle and prime now or will the explode . my mrs doesnt want me to put it in the fridge to stop it from frementing.

 

[Andbrew]

MEB,

As i said i'm new to this game, but i am grateful for the advice and my turbo cider and black will be campden free.

I'd followed advice from a couple of other users of this site, that was the reason the campden's went in.

The next batch will be cider yeast and campden free, i also think i'll leave the sugar out as i would like a pint that i can :drink: more than one of without falling over. :lol:

Thanks for the advice Andbrew. :

 

[jans1971]

just checked mt cider and it read 1004 the og was 1070 so that means it will be 8.7% i think . iv tasted it and its nice. the air lock it still bubbling a little , can i bottle and prime now or will the explode . my mrs doesnt want me to put it in the fridge to stop it from frementing.

help

 

[tubby_shaw]

just checked mt cider and it read 1004 the og was 1070 so that means it will be 8.7% i think . iv tasted it and its nice. the air lock it still bubbling a little , can i bottle and prime now or will the explode . my mrs doesnt want me to put it in the fridge to stop it from frementing.

help

If you bottle it now in PET bottles without any primings you should be OK, but it will ferment to dryness and be very gassy.
If you can wait until it drops to 1.002 and then bottle without priming you should get a nicely sparkling but dry cider :thumb:

 

[MEB]

Ignore the missus. Beer will get you through times of no missus but a missus won't get you through times of no beer. A wise man once told me...

 

[tubby_shaw]

Ignore the missus. Beer will get you through times of no missus but a missus won't get you through times of no beer. A wise man once told me...

:thumb: :clap:
Classic :lol:

 

[trunky]

Sweet cider is only for ladies, a mans cider should be as dry as a witches tit.

 

[jans1971]

iv bottled my cider now and chucked another 4 1/2 ltr of juice back in and now its going mental and coming out of the air lock does this happen now and again