Hey folks, in this film I’ll be making a high ABV fruit pastilles flavoured cider via the turbo cider method of using apple juice from concentrate as the key ingredient. Besides that, this brew also contains a 454 gram jar of honey, the juice of a lemon, spring water, Bubblegum ale yeast and Lalvin EC1118 Champagne, Sparkling Wine and Cider Yeast.
The recipe is as follows: warm some spring water in a glass to body temperature in the microwave, then add a teaspoon of Lalvin yeast and a small amount of Bubblegum yeast to this and set it to one side while the yeast activates.
Add some spring water into a saucepan and to this the fruit pastilles and bring them to a simmer. Juice the lemon and add the juice to the saucepan.
Pour the saucepan contents into the demijohn (the fruit pastilles didn’t dissolve) and then add onto this the apple juice, mix the contents together and then add the yeast.
The cider fermented well for two weeks before I attempted to clear it with wine finings, which as unsuccessful, the cider remained hazy and if I make this again I will add pectloase to the brew in the hope that it may help it become clearer at this stage.
Bottle the cider with carbonation drops (one per 250ml) and more.
Leave the bottles somewhere warm for 14 days, and then open and enjoy!
The end result was a potent 8.9% rocket fuel cider, which was extremely fruity and tasty, but also quite dry.
I’m definitely going to make this one again, but next time I won’t add the honey or the lemon and I’ll add pectolase, cheers!
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