turbo cider recipe

[jay]

coulde any one tell me wear i can find the recipe for turbo cider i fancy giving it a go.

[thunda_600]

This is the one i'm using, i'm just a beginner so i'm not sure if this is the best recipe.
"Well this is as easy as it gets! (called Turbo Cider as it's so quick and easy).
Ingredients:
4.5 of pure apple juice
1 tsp yeast

Method:
1. Place 3 li of Apple Juice into a demijohn(assuming everything is sterile)
2. Place 1 tsp yeast into the demijohn
3. Shake
4. Leave for 36-48 hrs to ferment then top up with remaining of the juice( can't fill right up at the start as it will foam quite a bit)
5. Leave to fermment out
6. Rack off and drink ( or if you like cider fizzy then prime as usual)

[Mamgiowl]

I may be wrong but I think Bob removed the original recipe as it was a bit rough and ready (the cider, not the recipe ). If I remember rightly you just bunged some apple juice in a fermenter, added some sugar, yeast and nutrient and X days later you had rather strong cider. The problem was that it was overly alcoholic and not very nice, rather like very rough scrumpy. However, my OH loved it and still begs me to make some more, but I couldn't live with his hangovers, so I don't.

[hong]

I tend to agree with Mamgiowl. i have tried every variety of turbo ie using different juices, honey , sugar, yeasts etc. But i have never had a nice smooth cider. However, i have had loads of strong rough, sort of cider! its a great brew to make & drink for your mates coming round to get smashed, and i still make it often.

[lockwood1956]

I may be wrong but I think Bob removed the original recipe as it was a bit rough and ready (the cider, not the recipe ). If I remember rightly you just bunged some apple juice in a fermenter, added some sugar, yeast and nutrient and X days later you had rather strong cider. The problem was that it was overly alcoholic and not very nice, rather like very rough scrumpy. However, my OH loved it and still begs me to make some more, but I couldn't live with his hangovers, so I don't.

I tend to agree with Mamgiowl. i have tried every variety of turbo ie using different juices, honey , sugar, yeasts etc. But i have never had a nice smooth cider. However, i have had loads of strong rough, sort of cider! its a great brew to make & drink for your mates coming round to get smashed, and i still make it often.

If you like it, then make it


I just happen to think it makes high alc crap



there is more to drink than high alcohol level

[jay]

I may be wrong but I think Bob removed the original recipe as it was a bit rough and ready (the cider, not the recipe ). If I remember rightly you just bunged some apple juice in a fermenter, added some sugar, yeast and nutrient and X days later you had rather strong cider. The problem was that it was overly alcoholic and not very nice, rather like very rough scrumpy. However, my OH loved it and still begs me to make some more, but I couldn't live with his hangovers, so I don't.

what does oh stand for ive got an idea but not saying incase i got it wrong .

[lockwood1956]

OH = other half

[jay]

OH = other half

good job i kept quiet then .

[Aid]

I'd hope the posts weren't removed, the one below shows that may not be the case. We all should wish to aspire to making the best quality wine/beer/cider we can make but as many of the posts on this site show, other factors are often involved. Quick recipe, bulk recipe, seasonable recipe, cost effecive recipe etc.

This link goes back to 2005, started by hong who was "impressed by the results". Like wine, or wine-style-fruit-based-alcoholic-beverages, it's quality depends on the ingredients you use. I've played around with ingredients and, like winemaking, it's possible to make very repectable tipples. I've made ciders that are easily as good as some bottled offerings from the supermarket (according to your taste) and some that aren't far off the traditional rough scrumpy taste. You may lose points because you're not using actual scrumpy apples, but often times, people going direct to scumpy farms aren't going as conossieurs, but looking for strong, reasonable, cheap booze. Of course there are cider officinados, but the majority want reasonable quality booze at a reasonable price, and we can defintely achieve that in a home-brew environment. I grew up in Somerset, near at least two good scrumpy farms, I can honestly say I never saw anyone wearing a cravate there

I personally use as a minimum, standard supermarket apple juice and 200g honey (per gallon). But, as I demostrated recently, better juice, better cider.

If you throw grape juice, sugar, nutrient and yeast into a fermenter, you wait a little longer and get something to drink for your efforts - what you get depends on what you put in and your processes.

If nothing else, turbo cider is a great way of introducing new people to home brewing. It's so quickly ready to drink, that it gives one confidence in the processes of homebrewing, whereas a country fruit-based wine could be months in the making.

Let's skip the 'Turbo' part and the baggage that seems to come with it, and focus on making the best quality cider we can...
...Just an opinion...

[jay]

how do you bottle it

[Duffbeer]

how do you bottle it

Hmm, well what you do is start a fight in a seedy night club, then bottle it and make friends with the bouncers, or leg it as fast as you can.

[Aid]

that's terrible.

Stick a tsp (sugar or honey) per pint into bottles, glug in the cider and close tightly. Keep warm for a week and you'll see the cider clear and a sediment form at the bottom. After a week, move to a cool place and then drink as necessary.

[jay]

thank you aid.

[jay]

Hmm, well what you do is start a fight in a seedy night club, then bottle it and make friends with the bouncers, or leg it as fast as you can.

lol.

[Mamgiowl]

Aid, I agree with all you say, but the emphasis you seem to be making is 'good quality'. The trouble with the original brew was that it was not good quality, and that was why it was removed.

The same procedure can be gone through with the same ingredients, apart from the excessive sugar content, and a very tolerable cider made. The sugar made the stuff very 'hot', and given it was to be drunk quickly it had no aging time to smooth itself out.