turbo cider

[onepint]

made tc two or three weeks ago just the bog standard stuff of apple juice sugar ect but it turned out orange is this normal ?

 

[RobWalker]

Maybe because of the variety of juice - is it clear?

 

[31bb3]

What apple juice did you use ?

 

[onepint]

asda cheep juice seen other people using it so i thought id copy and its not clear anything but don't know if something went wrong.

 

[RobWalker]

i used the same and it was the colour of strongbow - maybe you exposed it to the air and it oxidized, or did you add anything like black tea tannin etc?

 

[graysalchemy]

Grape tannin is bright orange and I am sure imparts some colour. Tea probably does as well. However oxidation is a probable cause IMHO.

 

[onepint]

i used lemon juice for the acid i think i put to much in and strong tea made up in a plastic dj no sugar and yest,ect

 

[felerty]

Newbie question coming up!

How can you tell if your TC has oxidation? and why is it bad?

I have an 18 litre batch of apple and grapefruit TC bulk ageing in an FV under airlock but I have taken the bung out a couple of times to have a smell, could I have spoilt it?

 

[oldbloke]

i used lemon juice for the acid i think i put to much in and strong tea made up in a plastic dj no sugar and yest,ect

I never add citric acid to TC. It may or may not have contributed to the colour. Mine come out all kinds of colours, depending on what adjunct juice and what tea I stick in.

 

[oldbloke]

Newbie question coming up!

How can you tell if your TC has oxidation? and why is it bad?

I have an 18 litre batch of apple and grapefruit TC bulk ageing in an FV under airlock but I have taken the bung out a couple of times to have a smell, could I have spoilt it?

You'd be unlucky to have spoilt it, it should have a protective layer of CO2 on top.
Oxidation is bad becasue it makes it taste orrible - with some wines you can get a sherry-like effect if you don't let it go too far, but what you generally get is a cardboard feel and a not very nice flavour. It can sometimes be rescued (a bit) by getting some more yeast working through it, mopping up the oxygen as it goes, but that means more sugar, which means more alcohol. Most wines are up near the yeast's tolerance already, and a TC would become an apple wine. If it goes a fairly dark brown and you weren't expecting that from the ingredients, it may have happened. But taste is the test - do you like it, or not?

 

[graysalchemy]

Oxidation of the juice is more likely to occour before fermentation and affect the colour. Oxidation after fermentation as Oldbloke says is bad as the alcohol oxidises :nono: But you are unlucky if you manage to oxidise the cider post fermentation as long as you don't slosh it around to much when bottling or transfering. :thumb:

 

[onepint]

it went from carton to dj and the top was put on straight away i think its ok looks to be clearing up slowly but tastes like buckfast ill give it a few weeks if i don't like it ill give it to someone i don't like

 

[onepint]

update on the tc it still clearing but tastes alot better must have been the tea if i can keep my hands of it next summer it should be a very good drink but i don't think it will make it that long :