Turbo Cider (part 1)





Introduction: Turbo Cider (part 1)

About: Green, downsized, dropped out, lifehacking, office cubicle refugee

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.

If you enjoy making things then visit the ecopunk website at http://www.ecopunk.org.uk



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    what a great project and reasonable to pay for too!

    thanks lot for this!

    Why do Americans call cider hard?

    Yes, it does contain alcohol.

    After all, that is what the yeast is for.

    At some point in the US, we started calling unfiltered apple juice "cider." 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 "cider" can mean either one.

    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.

    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
    kids tend to drink this more than adults.
    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:
    My state government actually defines them both, something you may find interesting. This link will take you to the definition(s):

    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.

    We have both types of juice here in the UK but they are both called apple juice.

    The packaging may have "from concentrate" which is clear or "pure" 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.

    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.

    1 reply

    Thanks for letting me know.

    Someone suggested a little brewed tea to add tannin. You could also add some juice from crushed crab apples for the same effect.

    It's all about experimenting to get the exact taste you like.

    Is that Boots wine yeast? I'd thought they gave up on home-brew years ago (I get all my stuff from Wilkinson...)


    2 replies

    It is Boots wine yeast. I got all the equipment and the yeast on Freecycle from someone clearing out after their recently deceased husband.

    Everything looked rather old, including three sachets of yeast. The instructions for the bubblers were photocopies of hand-typed pages.

    I tried the yeast and it worked fine though now I have run out and buy champagne yeast online.

    Uh, well I'm really impressed. I guess that if yeast is hermetically-sealed it lasts "forever"? but as I said Boots quit this years ago.
    I've got a lot of free / used stuff, but Wilkinson do have a modest home-brew section. Probably for students...


     Is there a reason for the few hour rest to start fermentation?  

    3 replies

    Yes, the demijohn (in which the fermentation takes place) 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.

    The alternative is to partly boil the juice and yeast together in a saucepan and then pour it into the demijohn. However, I don't like that way as I prefer a gradual heating up.

    I see heating the small volume to get the yeast active quicker, good idea.  I would advice against heating any yeast above 100*F as your alternative, most yeast die around that temp.   

    Good information. Thank you.