In this film, I’ll be making a very simple turbo cider using apple juice from concentrate and Innocent Bolt from the Blue fruit smoothie.
The recipe is very easy, simply mix the apple juice and smoothie in equal amounts into a one gallon (4.5 litre) demijohn, that was it nothing else, no other additives, the original gravity was 1.050. I added Lalvin EC1118 champagne, sparkling wine and cider yeast.
I agitated the mixture with the yeast, then left it. Fermentation began in less than 45 minutes and it then fermented for 26 days before I racked it into a clean demijohn taking the interim gravity at 1.002, and then back into the original (cleaned out) demijohn with extra apple juice.
I then take the restarting gravity at 1.008 and leave the cider in the demijohn for a further 7 weeks, this is for it to fully ferment out and to see if it will naturally clear, which it does not.
I bottle the cider into five 750ml bottles and one 550ml bottle with a generous heaped teaspoon of sugar, which will help the cider to become carbonated. I bung and cage the 750ml bottle and crown cap the 500ml bottle.
The final gravity of the bottled cider is 1.002. I then go through the equation to work out the final ABV, which is slightly more complex than usual as I had added extra liquid to the cider at the racking stage. The final ABV is 5.8%.
I then create and print the labels before putting them on the bottles and then leave the cider to condition for 1 month. After a month I open the bottle to find a sparkling cider with a good mixed fruit flavour, it is quite citrus flavoured with hints of pineapple and is an overall decent medium dry flavour. I would certainly make this one again, cheers folks!
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