Very cool experiment! I find the "fresher" the cider the more apple character sticks around but either way cider is so easy to make that everyone should be doing it. Cheers Daryl!
Common in Michigan, cider was a spiced (like mulled) and cloudy (fresh I guess) apple juice, and it was more seasonal in the Fall/Autumn when the apples were ripe. We didn’t really have hard cider because beer was so popular and cheap I guess…but if we did have hard cider at special “party stores” which are small convenient store we just called it hard cider because you might assume it’s the juice 😂
Great comparison video Daryl. Turbo cider was where I started brewing, quick, easy and they improved my skills on sanitising, taking gravity and bottling. I thought plain turbo cider was boring, so I started blending real fruit juices on a 4:1 basis in the demijohn. I got a little carried away and now have strawberry, raspberry, blueberry, cranberry, blackberry and cherry, pretty much any single fruit I could find in the supermarket freezer. They are all conditioning for the summer. I'm not a real lover of cider, but these are all very palatable. I primed them all with carbonation drops and all have excellent carbonation, I like them fizzy, except one batch of strawberry I primed with honey and it is a little cloudy, but still very good. My favourite has to be the raspberry flavoured one.
Thanks Toby! I think you're absolutely right about using other juices going forward, I've never been blown away by the flavours of the apple cider I've made, but the moment I've added a little flavour to them they've vastly improved! I'll have to try raspberry in the future!
I also use pressed apple juice for a plain cider and concentrated apple juice for fruit cider. My Strawberry cider is amazingly smooth and fruity. Last year I had access to a lot of apples and the cider from real apples is so much better. Hopefully this Autumn I can get the apples again.
I've seen Vimto turbo ciders be popular in facebook groups and such but that I know of no it's not available in America! I only knew about it because I spent time working with with an English filmmaker who liked referring to Vimeo as Vimto 😅 I've had good success adding some malic acid to the juice for a dry cider like this using Voss or D47. My favorite so far is regular apple juice from concentrate with Lallemand's Nottingham yeast, the lower attenuation rate leaves a slightly higher gravity/residual sweetness and seems to preserve the apple character nicely.
Hello From CFS! Found your post on Facebook. Great video, we subscribed!! We started making cider at home about 7 months ago and have gone through 16 batches now. And most recently we've been using 100% MacIntosh Juice and 100% Northern Spy Juice from a local orchard……. Side Note, we aren't amazing tasters yet either!! Best, David and Rachel from CFS!!
You definitely can back sweeten and still bottle condition but it's tricky. 1. Backsweeten until desired taste. 2. Fill bottles and also fill one plastic soda bottle with a screw on cap 3. Squeeze the plastic soda bottle every 8 hours if using kviek or every 12 if using regular yeast. When bottle is hard to Squeeze then it's carbonated. 4. Pasteurized the glass bottles so that they do not explode. This is very easy to do with a sousvide machine and a water bath or placing your bottles in your brewing kettle cover bottles with water and slowly heat the water to about 180 f and hold it at that temp for a couple hours, you can use a glass bottle filled with water as a control and check the temp of the water inside that bottle to get an idea of when the rest are at pasteurization temp.
180 f is way too high.....160 for about 10 minutes should suffice. Make sure to cover the bottles completely though with the water, and ALWAYS use a pot with both a false bottom and a metal lid.
@@theghostofsw6276 160 for 10 minutes will not be long enough. It takes a lot of energy to heat the liquid inside to 165 to pasteurize the cider. 24 bottles in a 180 degree water bath or 165 degree water bath of using sousvide will take a very long time for the 50 degree cider to reach the necessary temp. I've done this many times and my first time I simmered them in boiling water for 15 minutes they all over carbonated and exploded. After wards I started doing cold oven slowly raise to 180 with bottles inside then turn oven off and let cool inside the oven whole process takes 2 hours the cider isn't actually 180 degrees
@@tylerhughes5420 That's the time and temp I pasteurize my ciders at....this will even kill the EC-1118 I use to ferment. Something's wrong if you're getting bottle bombs. You have to ensure the bottles are completely covered by water (at least 1 inch over the caps), and bring them up to the required temp together, then once it's reached you start timing. Whatever you do please stay away from that "oven" method...there's no way to get adequate heat transfer VIA hot air.
@@theghostofsw6276 I put them in a 3 gallon sauce pot filled with room temp water then set oven to warm which is 180 on my oven... this allows the bottles to come to temp slowly. The time that I got bombs I didn't let them heat long enough and a few yeast survived. The extra sugar from backsweetening made the bottles super primed and they popped weeks later.
Hi Darryl. By pure accident my freezer broke and I ended up with 3 bags of frozen (or not so frozen, in this case!) Mixed berries potentially going to waste. 💡 Make turbo cider! Used 4 cartons of apple juice and blended the berries and chucked it all in a demijohn. I used universal wine yeast and a nutrient. But this time I added hops. Bottled and back-sweetened with xylitol. It was just awesome!!
@@Kveiksmithdaryl I tried adding the hops after watching your previous video. The hops really do add a perceived sweetness to the brew. You could definitely drink without additional sweetening. On to ginger beer now with steeped honey malt and whole pepper corns for extra oomph. Cheers!
@@Kveiksmithdaryl Ha ha, good. It was ginger beer (for my daughter really). Ended up adding 2 red chilles and a small handful of peppercorns. Taste is great! Pepper isn't really discernable, just get the firey ginger heat. It was loosely based on Tube Dinos Big Red recipe.
To date, I've only ever made cider from Concentrated Juice, but the majority of them have always come out nice, especially on a warm spring/summer day. I've not done one from cloudy juice, that might be next on my to do list. Admittedly, I still need to experiment with additions such as Vimto, and seeing how you made the addition makes me a bit more confident that I can do it easily enough. Good experiment and good video mate. Cheers 🍻
I think I'll stick to trying to add flavours to from concentrate juice in the future. You can defo just add your additions to the cider post fermentation, just don't tell any cider snobs!
I add enough sugar to back sweeten and carbonate. I also fill a 300ml reused plastic coke bottle. Each day I squeeze the coke bottle to see if it's gone rock hard from carbonation. It usually takes 3 days or so. Then I use a suvie to pasteurise the bottles. Making them shelf stable.
Planned on doing a turbo cider for ages ,have demijohns and had some turbo cider yeast that ended up,going out of date very very out of date. They look good cheers 👍🍻
Cheers Daryl thanks for the video! My mum, Gran, and fiancee aren't big beer drinkers at all, so I usually have a batch of cider rotating through either in bottles or in my half size keg. I really want to get a pear one going next as well as to try some freshly pressed juice from cider apples this fall. That might be a cool follow up video, one batch from cloudy store bought and one from fresh pressed orchard apples?
Thanks for watching! It's great having a cider or sour on the go to cater for those strange people who don't like beer. I love that idea for a followup, I'll look into where and when I can get the freshest juice near me.
@@Kveiksmithdaryl I'm one of those tragic individuals. People have recommended a bunch of beers and some have smelled heavenly - one had a huge, orangey nose... and then tasted like bland, sourish water as beer does. Such a letdown. Alas, most people like bland sour water and bars have huge beer selections, often uninteresting ciders and absolute crap for wine. (Then again, when the bartender insists that a wine that's been open for days is still good from an unprotected bottle... 😬)
I just stumbled onto your site. I have checked and the Vimto is available in the US. I looked it up, I live in California, it is available in four shops within 5 miles of my house. I am making one gallon straight apple the other a combo of apple and white grape juice. They are bubbling away next to my mead and cranberry/cherry wine fermenters. Going to be a lovely August.
The cider was very good, it came out very dry. I like mine with a hint of sweetness remaining. But, it was gone before I did that, lol@@Kveiksmithdaryl
Subbed! On a similar journey, I've done quite a bit of beer homebrew but just attempted my first turbo cider. Cloudy like yours but very dry, waiting for it to carbonate I added 1tsp of sugar to each and a little bit of sweetener. Will be trying the vimto turbo cider next.
You have a cloudy product due to not using any pectic enzyme. Your cider will come out crystal clear by using it....I'll use it with the clear apple juice as well.
Production Hint; When doing taste tests, don't mount your Lav mic right next to your throat... it amplifies all the gross swallowing noises... nobody wants to hear that. Mount it further down your shirt in those cases, or use on overhead boom, and it won't be so gross in everyone's ear.
