Turbo Cider - a question or 2

flanaganred · 16-07-2013 10:51am

Well I siphoned into second barrel and left for a couple of days,then I added 2 cartons of cloudy apple juice and 4 spoons brewing sugar followed by the splenda which worked out at around 120 spoons of sugar..then gave the whole lot a good stir,then bottled up,think could of done things arse ways!won't know till its sampled in about 10 days,hopeful that it will be drinkable!

Khannie · 16-07-2013 12:26pm

Sounds spot on.

Good luck! 10 days is very soon. It'll probably still be quite rough at that point. 2 weeks is my own minimum. 4 weeks is better. Hard when the weather's like this mind you.

loyatemu · 19-07-2013 9:11pm

urgh:
http://www.fsai.ie/faqs/berries_Hepatitis_A.html

looks like I'll be ditching my first batch - the risk may be small, but I'm not risking HepA for a pint of cider...

loyatemu · 21-07-2013 9:03pm

loyatemu wrote: »

urgh:
http://www.fsai.ie/faqs/berries_Hepatitis_A.html

looks like I'll be ditching my first batch - the risk may be small, but I'm not risking HepA for a pint of cider...

I've siphoned it into a DJ and will leave it there until FSAI give some further information. Meanwhile I'm boiling up the berries now for my 2nd batch - they smell delicious, I may just eat them...

anyone tried using Loganberries for fruit cider btw? I have loads of them.

Maudi · 21-07-2013 9:23pm

loyatemu wrote: »

I've siphoned it into a DJ and will leave it there until FSAI give some further information. Meanwhile I'm boiling up the berries now for my 2nd batch - they smell delicious, I may just eat them...

anyone tried using Loganberries for fruit cider btw? I have loads of them.

I was just thinking of logan berries today
Do mind me asking where you got them?

loyatemu · 21-07-2013 10:11pm

my parents have a few bushes - bumper crop this year due to the good weather.

303Techno · 23-07-2013 5:00pm

BeerNut wrote: »

Just dead yeast. Perfectly normal. It's fine.

Is this sediment? Is it better to just leave at the bottom of the bottle and not shake back in?

Is there any ways to avoid this in the future or reduce it? I'm thinking of going for those big 5l bottles instead as that way there is less sediment for the amount of cider.

Kept warm 8 days, been chilled for 9 now. Had tried a few days back and seemed okay, certainly drinkable but not sure if it was smell or something made me think it needed a few more days/weeks. Wondering how strong it'll be.

Time to sort out next batch as first taste will be tonight/tomorrow. Wanting to know what people use for sterilizing? Have campden tablets at the moment.

Edit: Just tried it, poured a glass leaving sediment at bottom of bottle, added a cologran and was lovely. Smell is worse, much more alcohol or something, than the really clear taste. Looking forward to seeing what sort've strength I'm working with as provided it's rocket fuel I'll be very happy.

bedrock#1 · 26-07-2013 12:14pm

303Techno wrote: »

Is this sediment? Is it better to just leave at the bottom of the bottle and not shake back in?

Probably best not to shake it back in - tastes awful

303Techno wrote: »

Is there any ways to avoid this in the future or reduce it?

Best way I have found is by racking it a couple of times before I bottle it. The only way to totally avoid it is by kegging it and artificially carbonating it - rather than priming

303Techno wrote: »

Time to sort out next batch as first taste will be tonight/tomorrow. Wanting to know what people use for sterilizing? Have campden tablets at the moment.

I usually use Youngs sterilization powder but have also used a bleach and vinegar solution. can't remember the proportions, someone here will know. Just DON'T mix the bleach and vinegar neat, chlorine gas is dangerous!!

BeerNut · 26-07-2013 1:25pm

bedrock#1 wrote: »

can't remember the proportions

To 20L of water add 30ml thin bleach and 30ml vinegar. Scale as required.

loyatemu · 27-07-2013 9:46am

Khannie - how well did your fruit cider clear in the end?

Mines been a week in secondary now and its still looking very murky despite adding pectolase.

giftgrub · 27-07-2013 10:01am

23 Litres in the cupboard for a week now. GAGGING for it. going to move a few of the smaller bottles into the fridge for another week.

My big problem now is that everyone keeps asking for some of it...none for myself!!

flanaganred · 27-07-2013 3:26pm

You were spot on was a bit rough after 10 days left it for another few days and the difference is amazing,great carbonation as well delighted with the first batch

Khannie · 29-07-2013 9:36am

loyatemu wrote: »

Khannie - how well did your fruit cider clear in the end?

Mines been a week in secondary now and its still looking very murky despite adding pectolase.

Mine is always murky enough, but I'm happy with that.

The pectolase wont clear it if you used the cloudy apple juice as your base. I've added pectolase to a few of mine and found it made a small difference but definitely not enough to clear it out fully.

loyatemu · 29-07-2013 2:45pm

Khannie wrote: »

Mine is always murky enough, but I'm happy with that.

The pectolase wont clear it if you used the cloudy apple juice as your base. I've added pectolase to a few of mine and found it made a small difference but definitely not enough to clear it out fully.

I've had reasonable results with pectolase in home-pressed cider before, think its the red fruits adding the extra murk. anyway, bottled up yesterday - looking forward to trying it.

tommiet · 08-08-2013 12:36pm

Khannie, Have you every used lactose to sweeten and add body to the cider....

Khannie · 08-08-2013 1:41pm

tommiet wrote: »

Khannie, Have you every used lactose to sweeten and add body to the cider....

I never have and never would. Lactose adds a heap of calories.

303Techno · 13-08-2013 6:06pm

Got another 22l on the go today, got some pectolase and a syphon too. Hopefully makes a bit of a difference.

Conmaicne Mara · 13-08-2013 8:34pm

Moving house soon, can't put another batch on until we've that job done. Soon as, there'll be another 40 litres bubbling away :cool:

303Techno · 15-08-2013 8:25am

So going to be adding some pectolase today to try clear it a bit. Although it started 2 days ago, hoping it'll still work well.

Ronan|Raven · 20-08-2013 1:09pm

This thread provided me with the inspiration to go and try this.

I have two 4.5L batches on at the moment
I followed some of your tips and tricks so it will be interesting to see how it turns out. I made one with all cloudy apple juice and one batch with apple and grape...

I have to admit I was unprepared for the intensity of the initial fermentation, it is happily fizzing away and bubbling like crazy.

I did wonder at first why the water in my airlock was uneven and more to one side but I assume this is from the pressure of the C02.

I did of course forget to take a gravity reading of it before starting... ho hum will be more of a surprise I suppose.

Khannie · 20-08-2013 1:19pm

Ronan|Raven wrote: »

apple and grape

Was half thinking of doing this myself for the tannins. Did you use red or green grape juice?

Ronan|Raven · 20-08-2013 1:26pm

I used red grape, I have no idea how it will turn out but thought it could possibly taste nice!

It is my first attempt at brewing anything in many years so it is still very much a case of experimentation.

Khannie · 20-08-2013 1:35pm

Interested to hear how it goes.

blueshed · 20-08-2013 3:10pm

just bottled a 22lt brew that turned out at 13%, I added 1kg of sugar plus 2 jars of honey. also bottled a 5lt brew of apple/pear/raspberry cider, Lidl had this juice on special a few weeks back. only thing is I forgot to put any sweetner into the botls of this brew.

Ronan|Raven · 22-08-2013 7:30am

A question for people much wiser than I...

I started the two batches at around 7pm on Monday evening, this morning very little airlock activity or even fizzing for that matter. Could it have finished already?

I do have a warm apartment which unfortunately doesn't cool down very well.

I was going to put in the remaining 500ml of juice into both containers later but not sure what to do now..

BeerNut · 22-08-2013 8:42am

Finished, no. Done most of the primary fermentation, yes possibly.

At any stage if you add more fermentables the fermentation will kick off again, so you can go ahead and add your juice.

Ronan|Raven · 22-08-2013 9:09am

Thankyou BeerNut

Ronan|Raven · 22-08-2013 10:24pm

Added the remaining 500ML to both and they are happily bubbling away again..

stenan · 25-08-2013 2:46pm

New to this, just got a few questions;

I'm going to use a 5 liter water bottle from aldi and cloudy apple juice from aldi. So I'm going to boil small handful of raisins and 3 tea bags together. Add this, yeast and the apple juice into the bottle. Can you add to much yeast?? And where is the best place to buy the yeast.thehomebrewcompany charge 5 euro for delivery?

Then close it up with some type of airlock. Leave for a 1 or 2 weeks?

Right can I add the sugar, sweeteners and extra juice into the same container after the week or do I need to siphon it off into something else for some reason?

Then bottle and leave for another week.

Right how does that sound. Is that all right?

Oh yea, is the primary batch the fermentation process and secondary batch when you adding the sugar and sweeteners?? Newbie!!!!

Thanks for any help

BeerNut · 25-08-2013 6:08pm

stenan wrote: »

Can you add to much yeast?

Not really. One sachet per batch is fine, up to 30L or so.

stenan wrote: »

thehomebrewcompany charge 5 euro for delivery?

E-mail them and ask if they'll post it.

stenan wrote: »

Then close it up with some type of airlock.

Even just a bit of tin foil on the top to keep flies and dust out would be fine.

stenan wrote: »

Leave for a 1 or 2 weeks?

At least two. And make sure the gravity has stabilised before you bottle.

stenan wrote: »

can I add the sugar, sweeteners and extra juice into the same container after the week or do I need to siphon it off into something else for some reason?

I don't see the point of adding extra juice during the process: put it all in at the start. If you want the cider to be fizzy, add a little sugar at the bottling stage. Half a teaspoon full per 500ml bottle will do it. There's no reason to siphon it into another vessel.

stenan wrote: »

Then bottle and leave for another week.

At least two, and as many as you stand. I found my ciders only really started getting good after three months in the bottle.

stenan wrote: »

is the primary batch the fermentation process and secondary batch when you adding the sugar and sweeteners?

Secondary fermentation is when you move it to another vessel to mature. It's not a necessary part of the process.

stenan · 25-08-2013 7:06pm

Thanks very much BeerNut.

stenan · 25-08-2013 7:21pm

BeerNut wrote: »

Not really. One sachet per batch is fine, up to 30L or so.

E-mail them and ask if they'll post it.

Even just a bit of tin foil on the top to keep flies and dust out would be fine.

At least two. And make sure the gravity has stabilised before you bottle.

I don't see the point of adding extra juice during the process: put it all in at the start. If you want the cider to be fizzy, add a little sugar at the bottling stage. Half a teaspoon full per 500ml bottle will do it. There's no reason to siphon it into another vessel.

At least two, and as many as you stand. I found my ciders only really started getting good after three months in the bottle.

Secondary fermentation is when you move it to another vessel to mature. It's not a necessary part of the process.

Thanks again BeerNut. Just another question! Would this yeast below be ok?

http://www.ebay.ie/itm/Youngs-Super-Wine-Yeast-Compound-60g-Homebrew-/170784708679?pt=UK_Home_Garden_Food_SM&hash=item27c38fd847

Oh and is there any particular temperature that the bottles need to be left in after there bottled or can they go straight to the shed? I'm going to ferment within the house as I heard you need 12degrees

BeerNut · 25-08-2013 9:41pm

stenan wrote: »

Would this yeast below be ok?

http://www.ebay.ie/itm/Youngs-Super-Wine-Yeast-Compound-60g-Homebrew-/170784708679?pt=UK_Home_Garden_Food_SM&hash=item27c38fd847

Sachets are easier to manage, but I guess that stuff would work. Presumably you need to measure out the amount you need.

stenan wrote: »

Oh and is there any particular temperature that the bottles need to be left in after there bottled

Bottle conditioning is just fermentation, so leave them at room temperature.

stenan wrote: »

I'm going to ferment within the house as I heard you need 12degrees

Ordinary room temperature is fine.

303Techno · 28-08-2013 10:17am

I bottled today after 15 days on primary syphoned many times as pectolase didn't clear much but hoping for very little sediment this time

Wondering though, can I drink this now? Had a glass there I'm fine with drinking it, it's just needing another 4 weeks of hot/chilled for taste or the process or what? Also can there be any use of plums, plum tree out my back is getting a good few this year, even a wine or something new to this homebrewing but much better than off license.

BeerNut · 28-08-2013 11:13am

303Techno wrote: »

Wondering though, can I drink this now? Had a glass there I'm fine with drinking it,

Answered your own question

It'll get better, but if you're happy drinking it, drink it!

303Techno wrote: »

can there be any use of plums

Like any fruit they're mostly just sugar and water, so are good for turning into alcohol. Might be interesting to add to a cider but I'm sure there's lots you can do with them. Google around.

Ronan|Raven · 30-08-2013 7:42pm

Just bottled my apple only batch, had a bottle there and it tastes fine, not as dry as I was expecting / hoping ( I like dry cider..)

I bottled some with a bit of sugar and some with apple juice and sweetener.. I took a reading with hydrometer before bottling and it was down to around 0.990.

I forgot as stated previously to take a SG so I dont know the percentage.

I have the remaining batch of apple/ red grape ready tomorrow for bottling.

303Techno · 31-08-2013 1:26pm

Still looking for plum options hmm....

Syphoning few times, tap etc has helped but not cleared entirely. Anyone else add pectolase wondering if people feel it makes much difference? Less added the better for me.

Ronan|Raven · 31-08-2013 4:20pm

Khannie wrote: »

Interested to hear how it goes.

I bottled the grape / apple TC today, upon having a swift taste test it is much nicer than the apple only mix I made. Obviously needs some weeks in the bottle to improve.

loyatemu · 31-08-2013 6:16pm

303Techno wrote: »

Still looking for plum options hmm....

Syphoning few times, tap etc has helped but not cleared entirely. Anyone else add pectolase wondering if people feel it makes much difference? Less added the better for me.

I've used pectolase when making cider from scratch (ie pressing my own apples) and it cleared pretty effectively.

Also used it for a batch of Khannie's mixed fruit cider and its still a bit murky (though a lot less so than when I bottled) - possibly the solids in the mixed fruits are less susceptible to it than apple pectin.

303Techno · 09-09-2013 1:19pm

So 22l of cider has been 2 weeks warm 2 weeks cold after bottling in a few days (2), hoping to properly enjoy on Saturday.

Have used 5l bottles this time, found less collection of sediment although I syphoned a number of times, added pectolase a bit late at like 5 days primary. But also some 1l bottles for early/late tasting. Like to see the difference over a few weeks but it's difficult to keep some.

Going to be trying this plum wine recipe, well a combination if it interests anyone hope link sharing is okay:

http://www.instructables.com/id/Plum-Wine/

Will report back.

Also, wondering now as I've done 2 batches and slowly adding more things to improve. So far I use Yeast/Campden Tables/Pectolase/Cologran/Large Cup of Raisins Chopped/4 Tea Bags 500ml/22l Apple/2l Prime.
Is there anyway I could go about improving things more? Like these yeast nutrients? Looking forward to seeing if the pectolase added earlier helps. Wondering if I should start adding some sugar at start or bottle.

Edit: I couldn't wait and had to try one of my saved sample litre bottles. There isn't as much fizz but I like this, makes it easy to get down you. Beautiful, no alcohol smell this time which I'm not sure if is due to syphon or pectolase or better priming. Going to have to have my other litre now, highly recommend these 5l bottles though, easy to carry for any festival goers. I've gotten much better results with syphoning a few times which just takes a bit of extra effort, sieving and pectolase. Recommend to anyone new to this as I am.

Also, anyone ever add caffeine powder itself to their batches? I wouldn't mind making a more buckfast like wine and could easily throw in a tea spoon or two.

evolving_doors · 11-09-2013 12:51pm

303Techno wrote: »

So 22l of cider has been 2 weeks warm 2 weeks cold after bottling in a few days (2), hoping to properly enjoy on Saturday.

Have used 5l bottles this time, found less collection of sediment although I syphoned a number of times, added pectolase a bit late at like 5 days primary. But also some 1l bottles for early/late tasting. Like to see the difference over a few weeks but it's difficult to keep some.

Going to be trying this plum wine recipe, well a combination if it interests anyone hope link sharing is okay:

http://www.instructables.com/id/Plum-Wine/

Will report back.

Also, wondering now as I've done 2 batches and slowly adding more things to improve. So far I use Yeast/Campden Tables/Pectolase/Cologran/Large Cup of Raisins Chopped/4 Tea Bags 500ml/22l Apple/2l Prime.
Is there anyway I could go about improving things more? Like these yeast nutrients? Looking forward to seeing if the pectolase added earlier helps. Wondering if I should start adding some sugar at start or bottle.

Edit: I couldn't wait and had to try one of my saved sample litre bottles. There isn't as much fizz but I like this, makes it easy to get down you. Beautiful, no alcohol smell this time which I'm not sure if is due to syphon or pectolase or better priming. Going to have to have my other litre now, highly recommend these 5l bottles though, easy to carry for any festival goers. I've gotten much better results with syphoning a few times which just takes a bit of extra effort, sieving and pectolase. Recommend to anyone new to this as I am.

Also, anyone ever add caffeine powder itself to their batches? I wouldn't mind making a more buckfast like wine and could easily throw in a tea spoon or two.

I think maybe you could try stripping it back to apple juice + yeast! Maybe it's nout the more adjuncts the better.... Time and temperature are very big variables to play with, I used to throw loadsa of junk into it but hadn't any clue about the basics...but I definitely will not be putting tea in again as I'm just too awake after drinking...wrecking me buzz... For tannins I just use a few cookers...also I did find a good bit of difference in priming with apple juice/sugar or adding splenda etc!

stenan · 11-09-2013 5:58pm

Just made my airlock for my 5l bottle I bought in aldi

Going to start my first batch.

303Techno · 11-09-2013 10:20pm

Armelodie wrote: »

I think maybe you could try stripping it back to apple juice + yeast! Maybe it's nout the more adjuncts the better.... Time and temperature are very big variables to play with, I used to throw loadsa of junk into it but hadn't any clue about the basics...but I definitely will not be putting tea in again as I'm just too awake after drinking...wrecking me buzz... For tannins I just use a few cookers...also I did find a good bit of difference in priming with apple juice/sugar or adding splenda etc!

The extra things are coming for the wine though regardless, as since it'll only be the 10-15l going for a nice proper quality to save for months and months.

I quite like the buzz of the tea and that's why I'm considering adding a small amount of caffeine, may as well make it more to my taste. I prefer the buzz of buckfast but prefer taste of cider. All experimental anyway with these 5ls

I am really happy with results of 22l apple juice + 1 yeasts + raisins/tea and then prime with 2l apple juice and a load of sweeteners. Doesn't even need anything changed for me.

With time, what you think more in primary or secondary and bottling?? Only thing is I think I'd need to get a few batches going then, not one to wait and I would much rather drink my own stuff.

KAGY · 13-09-2013 1:35pm

I going to try this again, but I want to add blackberries to this mix (because there's loads in the hedges outside!). Because I'm running a trial in a 5l demijohn I won't be able to fit a muslin bag in it.
What do you think of boiling up, say 500g berries (only 5g/100g sugar apparently) with a little water, blitzing them with a processor and adding the strained liquid to the apple juice at the start? Or would it be better to add the crushed fruit to the demijohn and worry about the crud when syphoning?

Mister Burns · 13-09-2013 1:40pm

Just got my fourth batch of this on the go and it's just about finished fermenting - if I'm putting this into Cornies do I still need to add the additional 2L of apple juice to carbonate or will the CO2 carbonate it? First time Keg user!

drumswan · 13-09-2013 2:10pm

Maybe a stupid question but can you bottle condition cider like you can beer or should I leave it in the fermenter for the duration?

KAGY · 13-09-2013 2:46pm

drumswan wrote: »

Maybe a stupid question but can you bottle condition cider like you can beer or should I leave it in the fermenter for the duration?

Primary fermentation (~2 weeks in the bucket), condition in the bottle with your choice of sugar for fizz. Leave it for 4-6wks to condition in the bottle (i.e. let the yeast clean up secondary / funny tasting alcohols. Though I'm open to correction on what conditioning actually is :rolleyes:)

gazahayes · 13-09-2013 2:53pm

KAGY wrote: »

I going to try this again, but I want to add blackberries to this mix (because there's loads in the hedges outside!). Because I'm running a trial in a 5l demijohn I won't be able to fit a muslin bag in it.
What do you think of boiling up, say 500g berries (only 5g/100g sugar apparently) with a little water, blitzing them with a processor and adding the strained liquid to the apple juice at the start? Or would i't be better to add the crushed fruit to the demijohn and worry about the crud when syphoning?

I wouldn't blitz them just mash with a potatoe masher as the seeds will get through and can make it bitter and block what your straining it with.

KAGY · 13-09-2013 3:10pm

gazahayes wrote: »

I wouldn't blitz them just mash with a potatoe masher as the seeds will get through and can make it bitter and block what your straining it with.

Good tip! Thanks.
I might try the potato ricer I have but never use (like a garlic press on steroids)

loyatemu · 13-09-2013 8:41pm

just boil them up and then strain through a muslin - did it with frozen berries for my last batch and it worked fine.

Turbo Cider - a question or 2

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