Turbo Cider (part 1)

This video shows you how to make turbo cider, a cider that is drinkable after a week or can be laid down in bottles as a sparkling cider too.

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<p>what a great project and reasonable to pay for too!</p><p>thanks lot for this!</p>
Is the cider hard?
Why do Americans call cider hard?<br><br>Yes, it does contain alcohol.<br><br>After all, that is what the yeast is for.
At some point in the US, we started calling unfiltered apple juice &quot;cider.&quot; Perhaps during Prohibition. So, we have to sometimes clarify whether someone is referring to unfiltered apple juice or to fermented apple juice, since over here &quot;cider&quot; can mean either one.<br><br>In case you did actually want to know :)
+1 We only call cider hard if it contains alcohol, otherwise, its just cider.
In the rest of the world we call the alcoholic version, cider and the non-alcoholic, apple juice. <br><br>We do not differentiate between types of apple juice.
See we also have apple juice which is different from non-alcoholic cider. Apple juice in the US is very light in color. Like you can see here: http://www.howtolearn.com/HTL/media/apple-juice.jpg<br>kids tend to drink this more than adults.<br>Our non-alcoholic cider is much darker in color, and is served either hot or cold (like the alcoholic type) which you can see here:<br>http://www.oldcidermill-nc.com/cider.jpg<br>My state government actually defines them both, something you may find interesting. This link will take you to the definition(s):<br>http://www.mass.gov/agr/massgrown/cider_juice_difference.htm<br><br>Also, there does tend to be a difference in taste. I hope that helps explain it a little better.
I have been educationalised. Thank you.<br><br>We have both types of juice here in the UK but they are both called apple juice. <br><br>The packaging may have &quot;from concentrate&quot; which is clear or &quot;pure&quot; which is cloudy (and more expensive).
Cider, or pure apple juice as you call it, seems to be more expensive wherever you are. I do like a glass of hot spiced cider (pure juice). If you can get the spiced stuff over there I highly recommend it. I live (relatively) close to several orchards and their fresh made spiced cider is amazing.
I am surprised that you don't need to do anything to combat the preservatives they add to apple juice.<br><br>I think I might just have to have a go at this...
Wow! I have just sampled my first pint of Turbo Cider. Very nice, refreshing and with a clean taste. Thanks for the recipe, I shall certainly be making plenty more of this.<br />
Thanks for letting me know.<br /> <br /> Someone suggested a little brewed tea to add tannin. You could also add some juice from crushed crab apples for the same effect.<br /> <br /> It's all about experimenting to get the exact taste you like.<br />
Is that <em>Boots</em> wine yeast? I'd thought they gave up on home-brew years ago (I get all my stuff from Wilkinson...)<br /> <br /> L<br />
It is Boots wine yeast. I&nbsp;got all the equipment and the yeast on Freecycle from someone clearing out after their recently deceased husband.<br /> <br /> Everything looked rather old, including three sachets of yeast. The instructions for the bubblers were photocopies of hand-typed pages.<br /> <br /> I tried the yeast and it worked fine though now I have run out and buy champagne yeast online.<br />
Uh, well I'm really impressed. I guess that if yeast is hermetically-sealed it lasts &quot;forever&quot;? but as I said Boots quit this years ago.<br /> I've got a lot of free / used stuff, but Wilkinson do have a modest home-brew section. Probably for students...<br /> <br /> L<br />
&nbsp;Is there a reason for the few hour rest to start fermentation? &nbsp;
Yes, the demijohn (in which the fermentation takes place)&nbsp;is resting on a heated mat. The apple juice needs to heat up so that the yeast can be activated. With less juice the heating up is quicker.<br /> <br /> The alternative is to partly boil the juice and yeast together in a saucepan and then pour it into the demijohn. However, I&nbsp;don't like that way as I prefer a gradual heating up.<br />
I see heating the small volume to get the yeast active quicker, good idea. &nbsp;I would advice against heating any yeast above 100*F as your&nbsp;alternative, most yeast die around that temp. &nbsp;&nbsp;
Good information. Thank you.<br />

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