Question for the experts among you , on TC

[mrcwcb]

Ive got two on the go bout.a week old one is 5ltrs of don simon pure pressed apple.juice , 170 g of sugar and a tea spoon worth of yeast and another the exact same appart.form.4ltrs of apple and 1ltr raspberry cherry and apple , basicly mixed.fruit . they had SG of 1.080 and 1.090 . The aple.one stared strong but berry ome never but.it caught up , now both have.seamed to basicly stp , they hve been.kept nice and snup during it :? Took a reading to day.and the berry is down to 1.006, done my calculations and that works out about 11.025 so 11% .. is that right ?

If i check it tomorrow and its still the same does tht mean its ready to bottle up thanks in advance guy s bit of a tube here :whistle:

 

[graysalchemy]

Yes that is correct but i would say that that was at best wine you have produced not cider. TC doesn't need sugar, sugar is a flavour diluent and TC suffers from a bad case of insipidity without diluting it any further.

Good cider needs to be nurtured and matured. TC also needs tannin and malic acid to replicate what is naturally found in cider apples and missing in carton apple juice, and at least 2 months of maturing in bulk.

 

[calumscott]

Blimey! Even as wine that's going to be, erm, interesting...

...that's a hell of a lot of fruit flavour and could be pretty overpowering. The going rate for WOW type wines seems to be 2 litres to the gallon and make up the ABV with sugar.

Do let us know how it pans out.

 

[mrcwcb]

Yeh :wha: a went with a recipe on here titled TC it did say it was bog standard but who knows al just call it Tc lol I do want to try a WOW next tho .... anyone recommend a gd reipe that's defo TC :

 

[graysalchemy]

Sorry Adulterated TC is a pet hate of mine.

If you want to try and make a decent cider then it is very simple but you do need to be patient.

for 5L

5L of Apple juice from concentrate
1tsp of pectolase (unless you want cloudy cider)
1tsp of malic acid
1tsp of grape tannin or a cup of really strong black tea.

Cider or champagne yeast.

Ferment it between 18-21c don't let it go any higher as you will end up with fusel alcohols which will give you a head ache. Once it has finished transfer the cider off any sediment into a clean sterilised fv and leave it under airlock for a minimum of 2 months. You will hopefully start to see a white film developing over the top, this is malolactic fermentation where the harsh malic acid is converted to the more rounded lactic acid and other flavour and aroma components which give cider its taste and flavour. When you think you have got enough flavour you can bottle. If you want to sweeten it you can back sweeten with splenda or similar.

You should have a decent west country style craft cider.

 

[PuggledPrune]

Sorry for the thread hijack. If I let my latest batch bulk mature in a clean demijohn will I be able to carbonate it when it comes to bottling?

 

[graysalchemy]

Yes my last batch was left for 9 months and carbonated like goodun. :thumb:

 

[calumscott]

Yes my last batch was left for 9 months and carbonated like goodun. :thumb:

...as I found out to my detriment. :rofl:

 

[Jonny69]

Hold on, how sweet is that Don Simon apple juice? AJ usually only has enough sugar in it to brew up to about 5% by itself, because it's only about 10% sugar. With 170g added sugar in a gallon it should be a shade under 7%, not 11%!