turbo cider check please..

[motomaniac]

hi all, just knocked up straight turbo cide, just wanna chack ive not forgotten anything...

4l apple juice
344g sugar
citric acid
tanin ( tea)
nutrient
yeast

think thats all i need, just couldnt remember and cant find a sticky for tc

 

[31bb3]

should be ok to go :thumb:

 

[cf.]

Maltic acid

 

[Sideboard]

looks good, bit too much sugar for me though. about 100g per gallon gets it strong enough for me. saying that, I have one batch on with only aj and yeast so I can start drinking it a bit earlier in the day.

 

[ScottM]

Sounds a bit strong to me, that'll be around 8.5%... almost into wine territory

Will take AGES to mature into something decent.

 

[graysalchemy]

Personally I would drop the citric for malic acid. Cider apples have no citric acid but plenty of malic.

 

[evanvine]

Now then GA.
I've left a TC in the fermenter for just under 2 months.
Its formed a covering very similar to "wild yeast" but streaky rather than bubbly.
The air lock has a very slow bubble (6 mins) could this be the start of a ML ferment?

 

[graysalchemy]

I would have said yes. It does become quite thick

Best thing to do is taste it if you get a wiff of farm yards and it tastes like cider then yes.

If it tastes like vinegar then no.


:thumb:

 

[motomaniac]

hmm... couldnt find the recipe, but thought it needed to be 800g of sugar... from somewhere in my head.... or am i mixing that up with thw wow's ?? .... i just worked out the sugar in the apple juice and made up to 800..... ahh well, strong is good...lol...

 

[evanvine]

Ok GA, if it smells like anything between pig **** and animal feed I'm on the right track. :whistle:
What is the normal duration of an ML ferment?

 

[ScottM]

hmm... couldnt find the recipe, but thought it needed to be 800g of sugar... from somewhere in my head.... or am i mixing that up with thw wow's ?? .... i just worked out the sugar in the apple juice and made up to 800..... ahh well, strong is good...lol...

Yup, with a WOW you add 800-1100g of sugar depending on the strength you are after.

The only issue with strong cider is that it takes a lot longer to round off. The taste will be very harsh for a long time so it would be best to let it mature in bulk for at least 6 months before bottling.

 

[oldbloke]

The only issue with strong cider is that it takes a lot longer to round off. The taste will be very harsh for a long time so it would be best to let it mature in bulk for at least 6 months before bottling.

In general, yes, but not necessarily.
Eg, here's one that ferments in 2 to 3 weeks, and is rather pleasant after a standard 2+2 weeks conditioning (though it does improve a fair bit if left longer)
.5l Suma concentrate, 0.5l cheap AJ, 0.5l cranberry, 0.5l tea, make up to gallon with water.
It's something like 7.5%

 

[ScottM]

The only issue with strong cider is that it takes a lot longer to round off. The taste will be very harsh for a long time so it would be best to let it mature in bulk for at least 6 months before bottling.

In general, yes, but not necessarily.
Eg, here's one that ferments in 2 to 3 weeks, and is rather pleasant after a standard 2+2 weeks conditioning (though it does improve a fair bit if left longer)
.5l Suma concentrate, 0.5l cheap AJ, 0.5l cranberry, 0.5l tea, make up to gallon with water.
It's something like 7.5%

Do you add extra sugar to it to get 7.5%? Adding up that recipe quickly only sees around 500g of sugar.

 

[graysalchemy]

Ok GA, if it smells like anything between pig **** and animal feed I'm on the right track. :whistle:
What is the normal duration of an ML ferment?

Yes you are on the right track then :lol: :lol:

My last one was still active after 10 months but that was over winter in near freezing conditions. I'm going to leave my next lot for at least 6 months probably well into the new year. :thumb:

 

[evanvine]

My last one was still active after 10 months but that was over winter in near freezing conditions. I'm going to leave my next lot for at least 6 months probably well into the new year. :thumb:

Fair enough, looks like that's one of my fermenters tied up for the foreseeable future!
Have Wilco's resolved their missing "O-ring" problem yet?

 

[oldbloke]

The only issue with strong cider is that it takes a lot longer to round off. The taste will be very harsh for a long time so it would be best to let it mature in bulk for at least 6 months before bottling.

In general, yes, but not necessarily.
Eg, here's one that ferments in 2 to 3 weeks, and is rather pleasant after a standard 2+2 weeks conditioning (though it does improve a fair bit if left longer)
.5l Suma concentrate, 0.5l cheap AJ, 0.5l cranberry, 0.5l tea, make up to gallon with water.
It's something like 7.5%

Do you add extra sugar to it to get 7.5%? Adding up that recipe quickly only sees around 500g of sugar.

Oops yeh looked at the wrong row on my spreadsheet - that one works out about 5.2 to 5.9 depending on the exact sugar content of the adjunct juices.
The strong one had a whole litre of AJ as well as half of an adjunct, but was very drinkable just as quickly