Turbo Cider

[NickW]

Haha good idea.

I guess myn hasnt carried on fermenting because its been in the 2'c outhouse.. but what happens when summer comes around?

How much is potassium sorbate? And is it a feasable option - does it leave any off tastes? Any risks involved?

 

[BrewStew]

from the FAQ at the top left of the forum "If you desire to stop a fermentation with any degree of insurance what you need to add is potassium sorbate which will do a proper job with no chance of fermentation restating. Sorbate should be available from the winemakers section of the LHBS"

it's used in wines, so i'm pretty sure it'll be ok for cider :thumb:

 

[NickW]

Got my 24litres of apple juice ready for the next TC

There was 25l, but just realised my girlfriend has drunk one carton :lol:

What do you reckon... should I let it ferment past 1.020 this time?

 

[BrewStew]

the more it ferments the drier it'll get. the more sugar you add, the thinner it'll get (if you let the yeast ferment it all of course).

so if you want it dryer this time, let it ferment down a little further

 

[Jonnyv]

I'd go to 1.010 :) But that's personal preference.

 

[NickW]

I think I'll meet you in the middle and may go to 1.015 :grin:

Just pitched the yeast, used 23l afterall - didnt seem like enough room in the FV.

I like to do more than the 19l corny can take, then I just rack the rest into a demijohn and leave it for a while :)

I used s04 yeast again by the way, perhaps next I'll try youngs cider yeast like Wez did -- how is that oging by the way Wez?

 

[BrewStew]

probably very dry if he didn't stop it short :lol:

 

[NickW]

Haha yeah.

The only reason I want to keep it around 6% is because when it starts pushing 10%, its more like a wine and you cant drink it like cider.

Although the extra cider thats in the demijon at the moment tastes nice - but not as a cider anymore. As a wine its getting there.

But heres a question - when does a cider not stay a cider - and become an apple wine?

 

[BrewStew]

i have no idea what defines it officially, but i'd say its when you brew it with wine yeast and treat it like a wine, ie bottling it with a cork etc.

i've drank a cider at a festival that was 10%... and you knew it to taste it! so i dont think it's abv that defines it

 

[NickW]

The next batch of TC is fermenting merrily away at the moment.

I cant remember what was said before about force carbinating.. but is it best to force carbinate indoors at around 17'c? Or would it be best to put it outside in the cool and force carbinate the TC there?

Also, I'm planning on taking the keg to a friends party a week on saturday - the keg will have been outside in the cold for at least a couple of days beforehand at about 10psi, will it be ok at this PSI throughout the day/night in the guys house without excess frothing like what happened on new years?

PS-Apologies for my laziness last night when racking my semi-turbo cider :lol:

 

[BrewStew]

after a post in another thread about my 1/1 force carb method producing a beer that was like fizzy pop, i'm not feeling so confident this time

i still swear that a 1/1 ratio for the first week of conditioning is the way to go though..

still, its cider.. cider can be as fizzy as pop!? :lol:

putting a higher pressure to ambient temp ratio i think will force carb it a little quicker.

but then i wouldn't be able to help you with timescales as i dont do it normally.

my 1/1 method for the first week works for me at room temp. so you could do the same, then lower the pressure by using the PRV and chuck the keg outside to condition and clear :thumb:

 

[NickW]

Cheers stew! Your method worked well before I think.

Reckon any further fermentation will start when its inside force carbonating for a week? That's the only thing Im worried about.

 

[BrewStew]

just so i dont get consfused, we are talking about a batch you intend to put in a cornie right? not the five bottles you've just done?

 

[NickW]

ah yes lol. The batch im going to put in the corny. The other cider is another story completely :lol:

 

[BrewStew]

if it's in the keg and you're force carbonating adding potassium sorbate or campden will do the job :thumb:

 

[NickW]

Good stuff.

The pottasium sorbate requires 2-3 days "mixing" or "stirring" after adding - any problem wooooooshing the corny upside down a few times once a day with all that pressure in? - Or is it fine?

 

[BrewStew]

it'll be fine aslong as you make sure you've got pressure in your gas line when you hook it back up to your regs after tipping it upside down... otherwise some beer might get forced into your reg... not good!

 

[percival]

I'm getting close to getting meself a TC on the go

Now have some champagne yeast, 6 champagne bottles with stoppers and cages, potassium sorbate as well as campden, tannin incase its needed. I think all i need is some juice and the usual other stuff that's always floating about in my homebrew draw of chemicals. So i'll be going the sparkling route and will let you know how it goes when the time comes .... and it'll be soon!

 

[BrewStew]

don't do champagne yeast :shock: i've taste my mates that was done with Champagne yeast and it was beyond palatable for me (but he somehow managed to drink it :shock: )

Cider or ale yeast FTW :thumb:

tannins? what for? it's cider :wha: :lol:

i'm always worried when people say they want to bottle condition TC... several people seem to have had problems with it for one, as soon as they open the lid the bubbles kick the yeast up. and then there's the danger that it'll ferment so far in the bottle that it'll be tastless rocket fuel :drunk:

do you like scurmpy? or have you got a soda stream? :lol:

 

[arturobandini]

My Ginger Turbo Cider is on it's 3rd day now and I'd guess it was about 1.000 on the gravity scale going off the bubbles. I fermented an experimental Ginger Beer with wine yeast and lots of root ginger into the demijohn. I siphoned off the Ginger Beer and then threw in Apple Nectar (cheap mix of apple juice,water and sugar!) on top of the yeast slurry and ginger gratings. Hopefully the grated ginger will part some delicious heat and flavour to the cider!

I've made turbo cider before and bottle conditioned and it has worked really well. I lumped in a teaspoon of sugar per 500ml bottle then left in the warm for one week followed by cold conditioning. The cider dropped absolutely star bright and when chilled in the frigdge for a few hours I had no problem with sediment. It was well carbonated due to the bottle ferment and as long as I poured the whole lot in one go there was no yeasty issues!

Turbo Cider is good for experimenting as the cost is really worth it...£1.80 for that 5 litre Ginger TC!