Turbo Cider Started
While browsing various home brew forums I stumbled across something called “Turbo Cider”. It is called Turbo Cider due to the speed and ease in which this Cider can be made. Named by the “inventor” Des Devlin (Deadlydess)
Turbo Cider Recipe:
4.5L of pure apple juice
1 6g packet of yeast – I used wine yeast
Sugar/Honey – optional
Method:
1. Sterilise Sanitize everything needed
2. Place 3L of apple juice into a demijohn
3. Place 1 packet of yeast into the demijohn
4. Give it a damn good shake
5. leave for about 36 hours to ferment. Add the other 1.5L of apple juice. If you add all the Apple Juice at once it does have a tendency to bubble up through the airlock, hence 3.5L 1st, then 1.5L later
6. leave to ferment (mine took a week, but can take longer. Need to ensure the SG is constant for 3 days, or less than 1 bubble per min in the airlock) with rubber bung and air lock in the demijohn
7. Bottle – I will be using plastic PET bottles (if you like cider with a fizz then prime as usual, like I do.l)
I used Aldi apple juice the SG was 1.046 (so that means the ABV 5.5% approx) but I wanted a slightly stronger Cider, so added about 80g of Sugar and a 2 or 3 teaspoons of honey. The SG was then 1.055 (ABV 7.5%), but this should drop slightly after I add the final 1.5L of Apple Juice in a day or so. So should end up with Cider with ABV of 7%.
After doing this one I am going to try different yeasts and different juices. Also read people add other stuff to it, i.e. cinnamon sticks
Hey SG,
We’re thinking of following in your footsteps and making some turbo cider, but wondered about the 36 you mentioned. Is this hours or days?
Thanks for your time
Badger
@Badger
I’ve changed the post a little to make more sense
The 36 is 36 Hours.
Cheers
What size is the packet of brewing yeast?
In New Zealand we have various sized packs so I can not determine quantity needed in this recipe
Cheers Mate
From Saudi Arabia comes this recipe… Jeddah Gin
Put 5 pounds of sugar in an absolutely CLEAN 5 Gallon plastic jug.(No soap smell at all…)
Cut up a grapefruit rough..just small enough to get thru the opening.
Put 2 Tablespoons of plain baking yeast in a glass of warm water with two tablespoons of sugar. Let it sit a while to get bubbling. Pour it into jug. Fill the jug up to the neck area with clean tap water.
Put a plastic baggie over the mouth of the jug, and place a rubber band around the neck to secure it. With a needle, punch a few holes in it. Put the jug on a chair in a warm storeroom for about 22 days. When the bag starts to deflate, siphon the liquid contents out, and mix with fresh limeade to drink… This is Grade A Jeddah Gin, and allowed us expats to cope with the Rockhead Ragheads in Saudi Arabia… Enjoy.
One comment and one question.
The comment: I use champagne wine yeast too, but add “yeast nutrients” found at any wine making store. The product was done in 3 weeks!
The question: How do get commercial apple juice (Aldi)? …. they add preservatives to commercial juice to prevent the microbial action.
One comment and one question.
The comment: I use champagne wine yeast too, but add “yeast nutrients” found at any wine making store. The product was done in 3 weeks!
The question: How do get commercial apple juice (Aldi) to work? …. they add preservatives to commercial juice to prevent the microbial action.
“”6. leave to ferment with rubber bung and air lock in the demijohn
7. Bottle – I will be using plastic PET bottles (if you like cider with a fizz then prime as usual, like I do.l)”"
How long did u let it ferment?
@Oakman
6 gram packet of yeast.
@Rabbit
Till the SG is steady for 3 days. Mine hit 1.000 after about 7 days
Yeah thinking of using champers yeast next time.
Anyway it did just work using standard wine yeast. Lovely cheap strong cider
To be honest I read you needed to heat any apple juice that had preservatives to it to remove them. I couldn’t be bothered with that
LOL brilliant… I will be trying this one.. Thank you
ok thx…and after step 7, when u bottled it, is it good to drink then? or let it sit for a month?
I’ve tried this approach.
Buy natural apple juice with no preservatives and/or vitamins.
1st Week: Put into clean carboy container with EC-1118 yeast
2nd week: Siphon out the juice into a clean carboy. add 1kg dextrose (corn sugar) to revitalize the yeast and mix the solution to take out all trapped gas
3ed week: siphon into another clean carboy (to make cider clearer). Wait for the following day to bottle. By this time all the sediments have collected at the bottom and the cider will be clearer.
*You don’t have to wait for cider to fully ferment because its always even sweeter to drink it while its fermenting. If you wait for a longer time it will be less sweet and more alcoholic. To go around that you can keep on adding sugar every week until the volume of alcohol in the solution is to high for the yeast to keep on functioning. You can age your cider as well. Cider thats aged also has a nice taste and smell.
I find it difficult to age cider….cant help myself.
add a little lactic acid after fermentation and before bottling if you want to sweeten it up a little.
This is similar to apfelwein. Do yourself a favor and goto Homebrewtalk.com to find a good recipe and oh so much more. Clearing, for instance, will take place on it’s own, no need to switch to another carboy. Also, don’t get an apple juice with Sorbates. it inhibits yeast growth.
Another small thing: Sterile means no living organism and requires an autoclave. What you mean is sanitize. Use a sanitizer like starsan.
Wyeast makes a cider yeast. I have not had a chance to try it yet but I have high hopes for it when I make my next cider batch this summer.
@dusty – that’s an excellent idea and I’ll certainly be trying that – oh and this cider recipe is next up will trek to aldi and buy up all the apple juice tomorrow!
I Love Turbo Cider, I am still trying to find that ‘Perfect Brew’
want to make a 5 gallon batch up when i find it 
@David Kemsley
My brewing Turbo Cider Blog is at http://www.turbocider.info
I made turbo cider a long time ago, I now make what I call Turbo Vintage.
I use 4 litres of any cheap apple juice, 250g of muscovado sugar, 1 tablespoon honey an 1 7g packet of wine yeast with 1tsp of yeast nutrient. The tea stops acidity and stops it frothing to much. It comes out a very dark golden colour and around 9.5% ABV !!!!
I made turbo cider a long time ago, I now make what I call Turbo Vintage.
I use 4 litres of any cheap apple juice, 250g of muscovado sugar, 1/2 litre cold decaf tea, 1 tablespoon honey a 7g packet of wine yeast with 1tsp of yeast nutrient. The tea stops acidity and stops it frothing to much. It comes out a very dark golden colour and around 9.5% ABV !!!!
i have been brewing this turbo cider for some time now and the i have found the best juice to use is apple and raspberry if you add the sugar and honey and leave to mature for a little while it comes out more like an apple wine