I make a fair amount of turbo cider, I'm trying to get it more fruity and drinkable, my present efforts have been arid-dry and sharp. This is OK, as my main purpose is to make cider vinegar - but even that needs a bit more flavour than my last batch which was very alcoholic and so made very acidic vinegar without a lot of flavour. I think I'm homing in on a recipe which will make a good vinegar (has to be over 4.5% acid) and yet an agreeable drink - here's the recipe. It will be 10 days in the FV and 6 weeks in bottle conditioning, I'll tell you how it turns out.
Ingredients:
10 L Princes Apple Juice (Costco)
11 L Rio Doro Apple Juice (Aldi)
1 Can Youngs Definitive Apple Wine (900g)
1 L boiling water
50g Tronozymol
15g pectolase
Sugar to 1.060 (this case 500g)
Nottingham Ale Yeast
Method:
All ingredients except water & sugar into FV, stir, check temp, SG & acidity.
Acidity <3.8 so no change.
SG= 1.052 so add 500g sugar dissolved in 1L of boiling water.
SG now 1.060, temp 20°C.
Instructions for Yeast, float on 10* own weight of previously boiled water at 32.5°C. Leave 15 mins, then stir into suspension, leave 5 mins. As temp difference only 10°C innoculate wort straight away. Seal under lock, insulate with jacket, leave to ferment out. I'm expecting 1.008 according to yeast factsheet.
When done:
Split batch: 10L to a clean FV and shake to remove CO2. Transfer to vinegar jar, add natural cider vinegar (purchased) must have mother & be unpasturised. Cover wide open neck of jar with muslin, keep above 15°C for 8 weeks after mother has formed on surface. Test with titration kit that over 4.5% acid. Bottle with very little air in neck of bottle (strain if you're fussy about mother). Retain mother & some vinegar in sealed jam-jar for next batch.
For rest: Prime beer bottles with 2.5g sugar and fill, keep warm for 4-5 days (over 18°C) then leave to clear & condition for 6 weeks.
There may be a few pedants around who want to call this turbo-hybrid-cider because of the apple wine, that's fine, it really won't mind a bit.
Ingredients:
10 L Princes Apple Juice (Costco)
11 L Rio Doro Apple Juice (Aldi)
1 Can Youngs Definitive Apple Wine (900g)
1 L boiling water
50g Tronozymol
15g pectolase
Sugar to 1.060 (this case 500g)
Nottingham Ale Yeast
Method:
All ingredients except water & sugar into FV, stir, check temp, SG & acidity.
Acidity <3.8 so no change.
SG= 1.052 so add 500g sugar dissolved in 1L of boiling water.
SG now 1.060, temp 20°C.
Instructions for Yeast, float on 10* own weight of previously boiled water at 32.5°C. Leave 15 mins, then stir into suspension, leave 5 mins. As temp difference only 10°C innoculate wort straight away. Seal under lock, insulate with jacket, leave to ferment out. I'm expecting 1.008 according to yeast factsheet.
When done:
Split batch: 10L to a clean FV and shake to remove CO2. Transfer to vinegar jar, add natural cider vinegar (purchased) must have mother & be unpasturised. Cover wide open neck of jar with muslin, keep above 15°C for 8 weeks after mother has formed on surface. Test with titration kit that over 4.5% acid. Bottle with very little air in neck of bottle (strain if you're fussy about mother). Retain mother & some vinegar in sealed jam-jar for next batch.
For rest: Prime beer bottles with 2.5g sugar and fill, keep warm for 4-5 days (over 18°C) then leave to clear & condition for 6 weeks.
There may be a few pedants around who want to call this turbo-hybrid-cider because of the apple wine, that's fine, it really won't mind a bit.
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