Used to make 5L of 'turbo cider' ( cider made from shop-bought cartons of apple juice as opposed to fresh-crushed apples ) The recommendation is to use 'pressed juice' as opposed to 'juice from concentrate' because it's supposed to be better, but I used the latter as it was cheaper & more readily available ( just over £5 for 8L ) Following the instructions -- 4.5L juice, 1tsp malic acid & 1tsp pectolase mixed into a 5L demijohn ( it also said 1tsp wine tannin, but I didn't have any )....I also added about 200g brewing sugar ( to raise the OG & hopefully increase the finished alcohol strength ) and 1tsp yeast nutrient ( don't know if it was needed, but did it out of habit ) then sprinkled the yeast on top. I was dubious at first, because for the first 36 hours or so the yeast sat there in suspension without doing anything, but then it activated. Don't know if it was the added sugar or the nutrient, but once the yeast had fully activated it was extremely vigorous....so much so that at one stage I was having to clean out the airlock every half our or less due to the amount of froth being produced ! Next time I'll try starting it with only 4L juice, to give more airspace in the demijohn 8-) Thankfully, after 24 hours or so it's died down to a more normal fermentation, although it still froths over occasionally. As with everything else brewing-wise, the final proof will be the quality of the finished product, but that won't be known for another week or so. Edited on 09-10-2017 to add : Just under a week on and the fermentation's died down. Checked the specific gravity today and it's down to just over 1.0, which should mean that it's about 6-7% ABV ( silly me, I checked the OG before I added the 200g sugar ) A belated edit on 05-11-2017 to add : Cider has now been bottled. Final SG was down around 0.995, which would be around 7-8% ABV. Nice and clear once filtered, and it tastes like old-school farmhouse cider, so I'd say the yeast did it's job perfectly.
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Works well
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Again ticked the boxes
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Started to work within half an hour. Excellent
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It's my first time to try making apple cider, and this yeast worked very well! I've put about 1/3 of the package in a gallon (about 4.5 litre), in room temperature of about 15-20 degrees, and the fermentation is complete in about 14 days. I've used a campden tablet into apple juice before fermentation and waited for 24 hours for it to clear, another tablet after 14 days to stop the fermentation.
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Less than one sachet makes a good gallon of cider from apple juice, in this case from an apple press, topped up in demi-john with red current juice, decanted after initial fermentation into into wine bottles. Produced a nice dry fruit cider. Some sellers sell multiple sachets at lower cost.
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Made a cheap 15 litre concentrated apple carton juice, 1 cranberry juice carton, kg of white sugar and 4 preprepaird teabags which took 8 days to finish though had to do an emergency addage on day 7 because of the rhino fart phenomena which i managed to save with nutrients so whether their on about fresh pressed which i presume so ide advise adding some yeast nutrients also for just in cases
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Have used this before and will use in the future
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