The juice was room temp, and the bottle is room temp too.

Should I be looking for fizzing or anything?

/Mixing some yeast up with water now.

No it wont fizz, you should see bubbles now & again. Its much easier with a baloon top or an Air lock - as when Gas passes through the airlock you can see it.

There should be bubbling activity.
You can add more Fruit Juice if there isnt much.
It usually depends on the APple Juice. Some are more active than others

Dissolve 1 dessertspoon of sugar in luke warm water (not hot) roughly about 150 ml,

Then simply add the yeast culture (all of the sachet) to the above, DO NOT STIR cover the end of the jar with something ,i.e a plate or better still plug it with cotton wool,but dont make it air tight as the yeast will some oxygen to get started.

I think your Yeast may need to be kickstarted into life.

The tub says it needs warm water (1part boiling, 2 parts cold) - thats where Ive gone wrong.

QuoteI started some turbo cider yesterday...

How do I know when its finished fermenting. What bubble rate or sg reading should I be looking for and roughly how many days should it take to get to this stage?

I want to make it fizzy so what should I do after fermentation? I obviously dont want to kill the yeast so should I bottle it (and bung in the sugar) straight away or do I have to do something else first?

QuoteOk, I need some help...

I went to inspect my fermenting stuff this morning and noticed that no bubbles (well, not many) were coming out of my turbo cider. (It was quite slow yesterday). I took an sg and it was just below 1.00000. That doesnt sound wrong for the no bubbles but what Im confused about is that I only started it on 30/07/07.

I used bread yeast (yes, yes I know but I did) and I didnt see any vigorous bubbling but could it really be done already?

If it is done will leaving it a couple of days as it is hurt? I need to find some empty coke bottles to bottle it with (and then prime with sugar).

What should I do?

QuoteWell it is in the kitchen, on the floor next to the oven...

Im going to bottle it then - Im supposed to bottle it cloudy right? And add a bit of sugar to get it fizzy.

QuoteDoes it take long to clear in the bottle?

Ive got it all bottled up in 330ml bottles now (simpsons lemonade 5 for a quid at asda) and I bunged in a teaspoon of sugar in each one.

Im supposed to leave it in the warm for a while and then fridge it

QuoteI sampled the first bottle of my turbo cider just now.

I am amazed at how nice it is. It tastes like cider. The fizz is so good I wouldnt have believed that it was natural if I hadnt made it myself.

Also as it was made in just 6 days I can make it faster than I drink it.

Quote from: sdpThe tub says it needs warm water (1part boiling, 2 parts cold) - thats where Ive gone wrong.

Yep, best to follow the instructions for the Yeast - All Yeasts are different, so its not always the same

Doh! I missed the bit where it said put the sugar in.

Try again..

edit: started again with dissolved white sugar, brown sugar, and golden syrup and the mix is going frothy!! w00t!

0049hrs: Its working! If I shake the bottle up with my thumb over the hole it goes hard.


errr... its bubbling  

Thankee Egg

Should be ready by next weekend then :-D

When its finished its still cider. If you rack the fluid off and bottle it, preferably in some proper beer bottles. Add a half teaspoon of sugar per bottle before you cap it and the result should be sparkling cider, although you have to be careful pouring to avoid disturbing the sediment and cooling it will not work, it will loose the fizz.

1715

Its definitely working - there are loads of tiny bubbles coming up and its got a 2" head on it, Im glad I didnt top it up anymore. The slime has gone and now my only slight concern is that theres a few little lumps of stuff floating in it.

It smells good tho.

I wish I knew about this when I was a kid.

the floaty stuff will sink eventually, its just sediment.
When you come to racking, I would personally Syphon from that big bottle into another big bottle & leave it for a day & then syphon again into the original big bottle after it had been cleaned. Thats called Racking.

I was planning on pouring it through a filter, would syphoning it be better?

Its smelling quite potent already

yes, Syphon is better.
I got a proper Wine Filter & Filter Papers & Sediment STILL gets through  :shock:

you also get a mouthfull to taste while syphoning ;-D

Siphon ftw.  Make sure you keep your homebrew above floor level for the last few days so you can siphon it out without having to move it and mix the sediment up again.

Im so doing this when Im back at uni - I reckon Ill do it in those 4L squash bottles though, looks a bit less suspicious to the bedders than a demijohn

2224 pee emm.

Its still bubbling away. I had a slight containment field breach yesterday morning, but the tiny hole in the lid worked well - it lets the gas out without letting too much liquid out. The bubble rate has been pretty much constant over the past 36hrs. It was tempting to add some cherry, rasberry and *something* juice to it but theres no room left in the bottle now.

A community of white gunge is developing at the bottom. Its growing slowly and seems the source of most of the bubbles. This could be the yest settling down, getting married and having baby yeasts. I like to think so anyway.

Smell, its not changed much, still dry and sweet and appley.

Quote from: sdp2224 pee emm.

Its still bubbling away. I had a slight containment field breach yesterday morning, but the tiny hole in the lid worked well - it lets the gas out without letting too much liquid out. The bubble rate has been pretty much constant over the past 36hrs. It was tempting to add some cherry, rasberry and *something* juice to it but theres no room left in the bottle now.

A community of white gunge is developing at the bottom. Its growing slowly and seems the source of most of the bubbles. This could be the yest settling down, getting married and having baby yeasts. I like to think so anyway.

Smell, its not changed much, still dry and sweet and appley.

sounds all about right.

Either the Yeast will turn all the sugar into alcohol & then the bubbles will slow down, or the Alcohol will kill the Yeast & then the bubbles will slow down.