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the turbo cider project

Got a recipe for a nice black cherry burgundy? Got an opinion on a yeast that you just have to share? This is the place for you.

Postby emmetg » Fri Apr 13, 2012 3:54 pm

right as a quick and cheap project i plan to have a mess around with cider.
before i start pitching yeast i have a few questions

1 is turbo cider (using apple juice from lidl) good? i mean am i going to end up with a product that i would enjoy rather than one that is purely there to get dunk on.

2 i have read that adding a strong tea mixture to the cider will produce more tannins (apparently a desireable quality in turbo cider) as well as others suggesting adding boiled rasins??? any taughts and advice appreated as well as better alternitaves to the lidl juice

my plan is simple overall
1 make a controll using just the applejuice and wine yeast
2 make at least one other most likely using tea bag method

after this taste and move on from there.my prefernce is for a dry cider not sweet so i am happy enough not adding non fermentble sugars yet

whats the genral opnion
fermenting: X
secondary: X
racking: Bremore Bitter (really bitter)
drinking: mystery beers well aged in my shed
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Postby TheBeerNut » Fri Apr 13, 2012 4:10 pm

emmetg wrote:1 is turbo cider (using apple juice from lidl) good?
Tastes vary, but I've like what I've got from it. If dry cider is your thing, and you can wait the three months+ it needs to mature I think you'll enjoy it.

emmetg wrote:2 i have read that adding a strong tea mixture to the cider will produce more tannins (apparently a desireable quality in turbo cider) as well as others suggesting adding boiled rasins??? any taughts and advice appreated as well as better alternitaves to the lidl juice
I think my raisin one was nicer than my tea one.

emmetg wrote:my prefernce is for a dry cider not sweet so i am happy enough not adding non fermentble sugars yet
I like it dry too, but I was glad of the Splenda. Expect it puckeringly dry without it.
Fermenting: Cider
Running: Pale ale, IPA, Dry cider
Stock: Mead, Kit Barolo, Imperial stout, IPA, Quadrupel
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Postby emmetg » Fri Apr 13, 2012 4:20 pm

very well then i will have
1 contol
2 control with rasin mixture
then when bottling compaire results and produce

3 control with splenda with tea
4 contol with splenda (if deemed needed ) with rasin mixture
fermenting: X
secondary: X
racking: Bremore Bitter (really bitter)
drinking: mystery beers well aged in my shed
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Postby nigel_c » Fri Apr 13, 2012 4:34 pm

I did a turbo cider just after Christmas and tapped the keg last week. Was quite happy. I used the normal apple juice with raisins and Lipton citrus and orange blossom tea bag. Think it was 2 or 3 bags in about a pint of the juice.

I found it far too dry for my taste so back sweetened it with some artificial sweetener.
It really does benefit from a few months ageing.
All we need is a bit of sun now and it would be perfect.

Nigel
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Postby Diablo » Fri Apr 13, 2012 4:38 pm

emmetg wrote:right as a quick and cheap project i plan to have a mess around with cider.
before i start pitching yeast i have a few questions

1 is turbo cider (using apple juice from lidl) good? i mean am i going to end up with a product that i would enjoy rather than one that is purely there to get dunk on.



I made it once with the cloudy lidl juice and thought it probably had potential if you like dry cider but I overdid it on tea. I prefer medium dry like Breton ciders or Stonewell or Longueville.
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Postby Spud 395 » Fri Apr 13, 2012 6:02 pm

Be careful of extra fermentables, I tell tales of a lost afternoon after only 2 bottles of my lidl AJ and honey cider :oops:

But as a result I ended up leaving it alone for over a year after that. I thought it was sublime with a lot of time to mature. The mouth puckering dryness was gone and was really good when drank in moderation :lol:

Worthwhile experiment for sure
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Postby emmetg » Fri Apr 13, 2012 6:22 pm

quick question oh cider gurus would there be any potential problem in half filling a demijon with must/wort (or whatever you call ferminting cider?) to avoid having potentally dozens of pints of undrinkable muck
fermenting: X
secondary: X
racking: Bremore Bitter (really bitter)
drinking: mystery beers well aged in my shed
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Postby Mdonnellan » Sun Apr 15, 2012 9:51 pm

Currently making a gallon of nitro fuel. My question is how much sugar do you need to kill or strangle youngs super yeast to reasonably sweet?

I have done the liquid sandpaper and would like to get it to a more sweet end this time.
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Postby nigel_c » Mon Apr 16, 2012 12:48 am

My last batch of cider i didn't use and sugar. very sessionable without being complete loony juice.

there is enough fermentables in the basic juice box to give a nice 4.5 abv cider given a few months. well worth the wait.

Nigel
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Postby emmetg » Mon Apr 16, 2012 1:12 pm

well two demijons are filled and starting to fizz :P

got a OG of 1035+ at room temp (the tea will have lowerd it a bit)

one is a pure standard applesaft from lidl and youngs wine yeast

the other is the same apart from the addition of a pot of tea containing 4teabags infused for about 15min
fermenting: X
secondary: X
racking: Bremore Bitter (really bitter)
drinking: mystery beers well aged in my shed
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Postby Borstel » Wed May 16, 2012 9:24 pm

Believe the youngs cider yeast alc. tolerance is quiet high, made turbocider with aldi applejuce and a OG 1062 and FG 1000.
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Postby Mdonnellan » Thu May 17, 2012 4:42 am

Image

Image
Pushed it to 15%ABv then got thirsty.
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Postby Paddy Bubbles » Mon May 21, 2012 11:13 am

TheBeerNut wrote:I think my raisin one was nicer than my tea one.


BeerNut, how much raisins would I need for a 5l demijohn? Could you post (or point me towards) your recipe?

Cheers.
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Postby TheBeerNut » Mon May 21, 2012 11:20 am

Thread on it here. I reckon you should add as much raisin as you can comfortably fit in. Just beware of the vegetable oil that most come with.
Fermenting: Cider
Running: Pale ale, IPA, Dry cider
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Postby EoinMag » Mon May 21, 2012 11:29 am

I can't stand sweeteners in anything, so if sweetener is not your thing then keep a carton of apple juice handy for when you're serving and you can backsweeten with that, comes out quite delicious this way actually.

Also, if you're leaving it three months to mature it's not turbo cider, it's err just cider.
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