Super Wine Yeast Compound in TC ?

[wayne miller]

Hi All, sorry if this has been covered before but I have just made my first batch of Turbo Cider after reading about it last night. As Im new to this brewing lark I didnt take into account the yeast I was going to use so went ahead and used Youngs Super Wine Yeast Compound. The same stuff Ive been putting in my batches of wine.

Will this do the job, Im thinking that it but would just like to make sure?

TC Ingredients used

4ltrs Morrison's value Apple juice from concentrate (Will top this up later)
Youngs Super Wine Yeast Compound

 

[tubby_shaw]

Be reet :thumb:

 

[shadow47]

It will be very dry but you can always back sweeten so it will be fine. :

 

[Moley]

It will be very dry but you can always back sweeten

Not necessarily, I've got one that has finished at 1.002 (medium-ish) using a Harris GP yeast.

tubby_shaw has explained it somewhere, hang on and I'll try to find the quote...

(edit) ... here it is:

Mole: “My TC seems to have finished at 1.002, I racked it to a couple of DJs last night and it's starting to clear. This morning, no airlock activity whatsoever. I know my Harris GP “Super Yeast” will ferment to 18% abv and take almost any wine down to .992, so I'm somewhat curious about this.”

tubby_shaw: “But as a winemaker Moley, you will provide your "Superyeast" with the correct balance of sugars, acid and nutrients to allow it ferment up to 18% and down to .992
As Turbo Cider makers we are providing a low nutrient, low acid, apple flavoured sugar solution. No wonder the yeast doesn't perform as well as you'd expect.”

Seems to make sense to me, I didn't add anything this time around, just apple juice and yeast compound (which includes some nutrient).
1.048 to 1.002 in 5 days, 6.25% abv :

 

[wayne miller]

Thanks all for the comments gents

The little bugger is already bubbling away :-)

1.048 to 1.002 in 5 days, 6.25% abv you say, awesome, I can't wait although my SG was 1.046 but should still be around I think?

 

[shadow47]

Oh right, makes perfect sense,thanks for correcting me . I just assumed that because all of my wines go to 0.992 the cider would, this also explains why the Kilju I made once stopped at 1.008 (that was before it was promptly poured down the drain).

 

[corby_brewer]

this also explains why the Kilju I made once stopped at 1.008 (that was before it was promptly poured down the drain).

Glad to see im not the only one who didnt like kilju. :rofl:

 

[wayne miller]

TC well and truly on the go, bubbling away like a good un'