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zyder - oldbloke's mutterings
May 12th, 2012
11:54 pm
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zyder
I dunno, you make a bit of turbocider, just to see, and it seems to be as good as average shop cider, so you make loads more over the months, evolving the recipe until you reckon it's not at all bad, and you've always enjoyed it, and so has everybody who's tried it, and then you spot some draught cider in the local wholefood shop and the next thing you know you're buying litres of that coz it's really nice and puts your homemade to shame. Well not shame exactly, but I'm going to have to up my game. Got to make it fuller and more appley. Some chopped Bramley and a bit of extra sugar - or honey or golden syrup maybe - might help. Kinda stops being turbocider and crosses the line into just cider once you start having more than 4 items in the recipe and you need pectolase and maybe a 2 stage fermentation though.

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From:k425
Date:May 13th, 2012 11:59 am (UTC)
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You make lovely cider, but it's nice to try different makes too!
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From:femsc
Date:May 14th, 2012 09:29 pm (UTC)
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Have you tried making scumble?
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From:oldbloke
Date:May 14th, 2012 11:12 pm (UTC)
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The secret is known only to a few up in the Ramtops. I suspect a bit of freeze distilling is involved. Which is of course illegal here. And anyway, it involves messing about with actual real fruit, which is outwith the definition of TurboCider.
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From:femsc
Date:May 15th, 2012 01:57 pm (UTC)
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For 'freeze distilling' read "oops, I left it out in the very heavy frost overnight, silly me".

As for the actual real fruit, I'm sure if you add some to zoider, just to give it some more flavour you understand, no one would blame you... ;)
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From:oldbloke
Date:May 15th, 2012 02:16 pm (UTC)
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It's a big step of complication to the process though. You can make perfectly good turbocider just by chucking juice, tea, nutrient and yeast into a sanitised demi and leaving it for a couple of weeks. As soon as you add RealFruit you have to move to having primary and secondary fermenters, and need muslin for the transfer and pectolase for the haze. It takes all the turbo out of it. Before you know it you're adding malic acid and leaving it to mature for a year, and then you may as well be making wine. It's supposed to be quick cheap cheerful but tasty Friday-night-with-a-curry booze.
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From:femsc
Date:May 15th, 2012 11:09 pm (UTC)
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I am rendered speechless. I had no idea it was so involved.
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From:oldbloke
Date:May 16th, 2012 07:40 am (UTC)
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Well, it's not difficult, it's just not Turbo. For proper complexity, try all-grain beer brewing with making your own malt and a full stepped infusion mash.
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From:oldbloke
Date:May 16th, 2012 11:50 am (UTC)
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Hmmmmm
As a reward to myself for finishing painting the fence, I'm just having a bottle of TurboCider2012a, and it's very good.
Nice simple recipe, too:
4l Morrisons value/saver juice
3/4 tsp nutrient
1/2l Earl Grey
1/2l Morrisons cranberry juice
Youngs cider yeast
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