I've spent a lot of money on dodgy industrial ciders over the years. None of them come close to the first batch of cider that I made. I was amazed with the results. Just apple juice and cider yeast. I really like Henry Westons 8.2% cider. But it's now €5.20 a 500ml bottle. The worlds gone nuts.
I made two litres with bread yeast and a balloon with a pin hole as an airlock. I left it for around five days to ferment, but it didn't seem that strong. Doe's adding sugar make it stronger?
have you tried with, water sugar and a turbo 24 hr yeast ,next day add bread yeast and some jiff lemon, 3 days later give a good shake, 3days later drink, it's around 18 %+ and no hangover,,,,you will get tingling in arms and legs, it's bit like a mild shot, and thay wrote a book about a bloke who turned water in to wine ,and my next trick, is turning a pressure cooker in to a still, for cherry whisky.
Just finishing my first batch of apple juice and wild cherry juice! Used champagne yeast, and added 2 cups of sugar to the gallon..looks like about 18% abv!
I've spent a lot of money on dodgy industrial ciders over the years. None of them come close to the first batch of cider that I made. I was amazed with the results. Just apple juice and cider yeast.
I really like Henry Westons 8.2% cider. But it's now €5.20 a 500ml bottle. The worlds gone nuts.
Buy alchotech turbu yeast, and u can add 1 table spoon per gallon and it only takes 1-2 days to ferment, u get a big bag too
Nice one. Been thinking about doing this.
I made two litres with bread yeast and a balloon with a pin hole as an airlock. I left it for around five days to ferment, but it didn't seem that strong. Doe's adding sugar make it stronger?
First batch don't add sugar. Leave it 2 weeks. 5 days too short mate
@@MrWolfgang2 Thanks. Now I just need to find a little patients from somewhere.
have you tried with, water sugar and a turbo 24 hr yeast ,next day add bread yeast and some jiff lemon, 3 days later give a good shake, 3days later drink, it's around 18 %+ and no hangover,,,,you will get tingling in arms and legs, it's bit like a mild shot, and thay wrote a book about a bloke who turned water in to wine ,and my next trick, is turning a pressure cooker in to a still, for cherry whisky.
Sounds interesting mate 👍
Just finishing my first batch of apple juice and wild cherry juice! Used champagne yeast, and added 2 cups of sugar to the gallon..looks like about 18% abv!
I made my first one with fresh press apple juice, its quite dry. Any tips? I prefer like medium cider.
You can either add sweetener like aspartame or add extra sugar and use fermentation stopper. It's dry because no sugar is left and only alcohol
I saccharin tab per litre
I used pressed apple juice
From a bottle.
It's very cloudy still after 2 weeks. It doesn't taste great atm.
What do you think?
Thanks mate
You need to rack it after primary fermentation and you can add “finings” to help it clear.
How did you get your side of so clear
Let it finish fermenting and then let it settle for a week, then cyphon
“Hangovers better” 😂
Drink 8 stongbow one weekend and then 8 turbo ciders the next. Trust
What’s the AVB on all these?
6 percent