Turbo Cider - Red Grape/Strawberry/Kiwi

[braziliain]

Whacked on a turbo cider last night using this ASDA juice. It claims to be 100% juice without any preservatives/sweeteners etc

The mix tasted nice going in the DJ and the OG was 1.045.








Recipe:
3L Aldi apple from concentrate
1L ASDA red grape/strawberry/kiwi 100% juice
500ml strong Yorkshire tea
1/2tsp pectolase (the ASDA juice has a lot of pulp!)
1tsp Wilko Gervin ale yeast


Bubbling away this morning :thumb:

 

[Vinotinto]

Do you find the GT 85 gives it body? :)

 

[braziliain]

That's my secret out of the bag... :lol:

Actually I just use that to lubricate the lily.

 

[pvt_ak]

Whacked on a turbo cider last night using this ASDA juice. It claims to be 100% juice without any preservatives/sweeteners etc



The mix tasted nice going in the DJ and the OG was 1.045.



View attachment 7104



View attachment 7105



View attachment 7106





Recipe:

3L Aldi apple from concentrate

1L ASDA red grape/strawberry/kiwi 100% juice

500ml strong Yorkshire tea

1/2tsp pectolase (the ASDA juice has a lot of pulp!)

1tsp Wilko Gervin ale yeast





Bubbling away this morning :thumb:

I've been using the cider yeast with sweetener (tip from on here). How does the ale yeast impact the taste / make a difference.

Recipe [emoji106]


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[braziliain]

I've been using the cider yeast with sweetener (tip from on here). How does the ale yeast impact the taste / make a difference.

Good question! It's my first TC so I'm not sure but I'll definitely feed back when it's tasting time.

I did a Ginger Beer using Gervin recently that has now been in the bottle for a week and a bit. I back sweetened that one with Splenda and I'm pleased with it. One thing I noticed about the Gervin is that it ferments fairly gently and doesn't overtop the DJ through the airlock. It still got my ginger beer from 1.042 to 1.000 in a week

The yeast with sweetener sounds interesting. Do you still need to backsweeten?

 

[pvt_ak]

Good question! It's my first TC so I'm not sure but I'll definitely feed back when it's tasting time.



I did a Ginger Beer using Gervin recently that has now been in the bottle for a week and a bit. I back sweetened that one with Splenda and I'm pleased with it. One thing I noticed about the Gervin is that it ferments fairly gently and doesn't overtop the DJ through the airlock. It still got my ginger beer from 1.042 to 1.000 in a week



The yeast with sweetener sounds interesting. Do you still need to backsweeten?

Watching with interest matey.

No, I was back sweeting before with Splenda but since discovering the cider yeast with sweetener no need. I've been impressed with it !


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[Personal91]

Good question! It's my first TC so I'm not sure but I'll definitely feed back when it's tasting time.

I did a Ginger Beer using Gervin recently that has now been in the bottle for a week and a bit. I back sweetened that one with Splenda and I'm pleased with it. One thing I noticed about the Gervin is that it ferments fairly gently and doesn't overtop the DJ through the airlock. It still got my ginger beer from 1.042 to 1.000 in a week

The yeast with sweetener sounds interesting. Do you still need to backsweeten?

keep us posted - this sounds like it could be really nice - i dont really use ale yeast for making TC's as i tend to make mine a little stronger so they can survive for a while if i dont have time to tend to them as the alcohol will stop it from going bad so use champange yeast ( it powers through sugars and honey like nobodys business - and it tends to leave the brew dry as its worked throught the sugars which i quite like

 

[braziliain]

This one is fermenting away so vigorously, it is almost up to a rolling boil!!

Bubbling like some sort of witches potion.

In order to get it nice and fizzy in the bottle, what sort of volumes of priming sugar are you guys using? 10ml/1L?

 

[pvt_ak]

I've been using a good teaspoon sugar for every 500ml direct into bottle. Batch primed last TC with 400ml Lowicz syrup .


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[Frogbrew]

Used this in a WOW, tasted good but had a lot of waste due to the pulp/sediment left in the dj.

 

[Personal91]

I've been using a good teaspoon sugar for every 500ml direct into bottle. Batch primed last TC with 400ml Lowicz syrup .


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im quessing you batch primed it aswell then

 

[pvt_ak]

im quessing you batch primed it aswell then

Only do one or the other. Batch priming is my chosen method - less faff !


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[wagum]

How did this turn out?

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[braziliain]

It was good. Had a party at Christmas and guests drank it all giving nothing but compliments.

It isn't sweet like Koppaberg, but dryer. Actually, I like it, sometimes with the really sweet ones I can feel my teeth going fuzzy. I back sweetened this one with 1.5tsp splenda per bottle. The next one I did I increased that to 2 tsp and think it was bang on.

The Wilko ale yeast didn't seem to impart any flavours and got the job done, fermenting it down to 1.000 in around 6 days.

Will make this again, but busy experimenting with other juices at the mo.

 

[wagum]

Sounds good. Not sure what I am going to do next. Too many options, so little time 😀

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