Medium turbo cider

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Medium turbo cider

Postby Jeltz » Thu Oct 05, 2017 11:44

Some of my friends are cider drinkers (well I am in Somerset) so I was thinking of making a keg of medium turbo cider from which I could take a 5 or 10 litre polypin when we have get togethers.

I'm thinking of fermenting out to dry cider, then pasteurizing by passing through an immersion coil in my boiler, then cooling via a counter flow chiller and mixing with unfermented apple juice which has been treated with a campden tablet and potassium sorbate then force carbonating in the keg.

Does that sound about right?
What temperature would the boiler have to be at to pasteurize the cider?
Any idea of the ratio of fermented to unfermented apple juice to get a medium cider?

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Regards Nic
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Re: Medium turbo cider

Postby robwalker » Thu Oct 05, 2017 12:26

I would personally just use a stabilizer to save any oxidizing, pasteurizing might take up to 10 mins and you may risk oxidizing. You won't be able to carb unless you keg of course.
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Re: Medium turbo cider

Postby Jeltz » Thu Oct 05, 2017 16:35

And a lot less hassle! :thumb:

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Re: Medium turbo cider

Postby Crastney » Thu Oct 05, 2017 17:05

I pasteurised apple juice recently and it said to get the juice up to 74 C for half an hour.
I was taking advice from Pooley and Lomax - Real Cider Making on a Small Scale.

as to ratio you'd have to taste test it to find what you believe to be medium. tastes vary. I'd say 10:1 probably still dry, and 3:1 definitely sweet, so somewhere between. It's not something I've ever done, but I would assume it's like making squash - which I usually make at roughly one part juice to ten parts water.

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Re: Medium turbo cider

Postby robwalker » Thu Oct 05, 2017 20:36

Assuming cider is 1.000 or so, your juice is 1.050 and you want 1.010, you'd want 1/5th juice, 2/5ths for 1.020, so somewhere in-between is about right. Try it with cider and juice in the glass first to gauge it - remember you're removing alcohol that way, so a non fermentable sweetener will give you a stronger cider. You could use Suma concentrate too for a lot less abv reduction
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Re: Medium turbo cider

Postby jkp » Fri Oct 06, 2017 16:29

I've made kegs (so a little under 19L) with 2L of AJ added to the stopped dry cider. For me it's a little sweet but others like it. I think if you went with even more AJ it wouldn't feel like cider anymore.

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Re: Medium turbo cider

Postby f00b4r » Sat Oct 07, 2017 19:58

jkp wrote:I've made kegs (so a little under 19L) with 2L of AJ added to the stopped dry cider. For me it's a little sweet but others like it. I think if you went with even more AJ it wouldn't feel like cider anymore.


Do you chemically stop the cider or pasteurise it?
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Re: Medium turbo cider

Postby jkp » Sun Oct 08, 2017 06:43

In that case I added k-meta and k-sorbate. Pasteurizing isn't so convenient in the keg due to the large volume, but if bottling it's not too difficult.

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Re: Medium turbo cider

Postby f00b4r » Sun Oct 08, 2017 09:54

Cheers, sounds a very easy way of doing things.
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