[Sadgit]

Mine's still, so I've used screw top wine bottles. Fizzy mineral water bottles would work, so long as you don't pit too much sugar in to prime them. Half a teaspoonful per litre?

I use the plastic bottles you get flavoured water in from tesco, any bottle like that is fine. I'd prob put a bit more than half a teaspoon in, as I use half for 500mls

[youngdigger]

thanks scribbler, i, ll try the screw top wine bottles,have to empty them 1st though !!     

[youngdigger]

hi, a silly question perhaps, but would this work with orange juice? never brewed anything before, but after seeing this forum, i now have one tc, and one white wine bubbling merrily away in the kitchen.

[Scribbler]

I've got various grape mixtures on the go, but orange? Ask the electric guitar geezer.

[littlepete]

hi all
i make my own wine and i am going to have  a go at making turbo cider i have bought 4 litres of tesco pure apple juice from concentrate i am led to believe that if you boil it first that gets rid of any additives would this work.
cheers

[Fredjones]

If there are additives in your apple juice it will say on the carton usualy if it is ok for vegitarians it is additive free, i have used tescos apple juice and it was additive free----Fred

[Fredjones]

Turbo cider is called turbo because it ferments quickly and that is because you use the sugar in the juice the more sugar you use the longer it takes and if you get it to 12% or higher it is apple wine not cider----Fred

[Fredjones]

This is Turbo cider

"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 litres 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 ferment out
6. Rack off and drink ( or if you like cider fizzy then prime as usual)
 
I thought I would try this out and I was very pleased with the results, it is sssooooo easy.
 
I used Tesco Value apple juice and SG was 1.042 so no sugar was necessary ( to get 5.5%-ish) but if you want cider stronger add sugar/honey or whatever.
 
Very good for a beginner  and an expert alike"
 
Fred

[stompy]

Hey Fred

Im trying that one tonight.
Been to Asda and got princes pure apple juice on offer at the moment, 50p a litre.

How cheap is that 

Andy

[sloworm]

bit of a beginners question here 

I have 2 gallons of cider on the go started on the 8th dec. only occasional bubbles through air lock do I have to wait for it to clear before putting it into bottles ? (i did add some honey to the apple juice before I started!)
Thanx

[Scribbler]

You can monitor clarity by shining a torch into the side of the container. If it looks to be getting progressively clearer then wait as long as you can. As far as fermentation is concerned, keep the airlock on until you can see any bubbles. The torch is useful for this too I find.

I've got three lots on the go. One with 2 lbs of sugar, one with 1 lb of sugar and another smaller container which is just fermented juice with no sugar added. Also have three lots of wine, each with a pound of sugar. One red grape juice, one white grape juice and one red and white mixed. All are clearing nicely.

Next experiment is to try using Golden Syrup. May sound a bit strange, but have used this in the past in beer-making. I used a standard lager kit, followed the instructions, but added a tin of Golden Syrup at the end. Then racked off into primed screw top cider bottles. No explosions, mercifully. Tasted great!!

[sloworm]

Thank you scribbler,
 I can see another hobby about to develop 

[gypsy]

My turbo cider cleared but it was too dry so I added sugar and of course it started to ferment again. How can I sweeten it? CC

[Scribbler]

I think you use Campden tablets to stop fermentation, but I have never used these. Also used for sterilisation, they kill off micro-organisms - including the live yeast. See further up the thread. Someone mentions this. I think you can use these without affecting the final flavour, as opposed to other sterilisation  substances such as sodium metabisulphite which may not be suitable.

Anyone expand on this please?

Cheers.

[gypsy]

Thanks Scribbler. CC