It's done and consumed, except for a single bottle which will sit in my cupboard for posterity's sake, tagged with its brewing info and waiting for a thirsty mouth six months hence. I thought I would report my findings.
After haunting forums for a few hours to decipher what the best approach would be, I decided on a turbo cider incorporating the cheapest apple juice with the least additions I could find. I ended up with six gallons for $26, which I thought was a good deal. I also elected for a champagne yeast, the number of which I have, regrettably, mislaid. These two I tossed together in a bucket for three days, then moved into a carboy with about 500 ml of strong black tea. I did not add sugar, since I think 4.5 percent alcohol is entirely sufficient. Ten weeks later, when the cider had cleared, I bottled it. Two weeks provided the carbonation it required for drinking.
In review: I've heard others complain that this method makes for a watery cider, and I have to say that, at first, I agreed. However, cider that had sat in the bottle for even a few weeks already had a stronger, more apply taste returning to it, and I can't help but believe that further aging could only have improved the taste. That's what the single bottle I left aside is for. For my second batch (in bucket now) I've increased the amount of tea, but boiled the entire concoction back down to 500 ml so as to add tannins, but not significantly more water. I may also add raisins, as this was something my father routinely did when making his own "turbo cider" (he didn't call it that, but the practice was the same) many years ago. Overall, I found the finished cider crisp and appealing, dry, and not really so different from a commercial cider like Strongbow. I enjoyed it more than many beer kits I've made, and I think it will become a staple in my brewing.
For my next cider, I'm going to use a yeast that will finish off with a less dry finish, and see what I think of that.
After haunting forums for a few hours to decipher what the best approach would be, I decided on a turbo cider incorporating the cheapest apple juice with the least additions I could find. I ended up with six gallons for $26, which I thought was a good deal. I also elected for a champagne yeast, the number of which I have, regrettably, mislaid. These two I tossed together in a bucket for three days, then moved into a carboy with about 500 ml of strong black tea. I did not add sugar, since I think 4.5 percent alcohol is entirely sufficient. Ten weeks later, when the cider had cleared, I bottled it. Two weeks provided the carbonation it required for drinking.
In review: I've heard others complain that this method makes for a watery cider, and I have to say that, at first, I agreed. However, cider that had sat in the bottle for even a few weeks already had a stronger, more apply taste returning to it, and I can't help but believe that further aging could only have improved the taste. That's what the single bottle I left aside is for. For my second batch (in bucket now) I've increased the amount of tea, but boiled the entire concoction back down to 500 ml so as to add tannins, but not significantly more water. I may also add raisins, as this was something my father routinely did when making his own "turbo cider" (he didn't call it that, but the practice was the same) many years ago. Overall, I found the finished cider crisp and appealing, dry, and not really so different from a commercial cider like Strongbow. I enjoyed it more than many beer kits I've made, and I think it will become a staple in my brewing.
For my next cider, I'm going to use a yeast that will finish off with a less dry finish, and see what I think of that.
