any one made turbo cider

I looked in the loft last night for my Dad's old wine making stuff. Found 4 demijohns, so might have a go at cider as it seems quite easy and you dont have to make that much of it.

The lager doesnt seem ready yet, it read at 1.010ish, so i gave it a little stir and its bubbling away a bit again. Think ill leave it another day or two to bottle.

Originally Posted by kwak zzr

Bulmers Original is on offer in ASDA i had 7 cans last nite

I bet you had a headache. Anyway get out the thread, this is for homebrewers

I selected an IPA. I should have started it a few weeks ago but as we're selling the house Mrs didn't want it smelling of homebrew. So now I've run out Mrs Ed's comment 'And do you think you drink more or less than before you started this?' Miss Ed came to the rescue and said 'Oh definitely less mummy and it saves a fortune' Mrs Ed - 'Hmmph'

ive knocked up a batch, i was wondering, once bottled they have to stay shut for 20days right? 10 room temp, 10 in fridge,

i'm asking coz i've bottled some yesterday into 2 ltr pop bottles, primed with a little sugar, and they have pressurised very quickly and i'm worried they might explode if left for 20 days, i cant open them to release any pressure?

(just for info they where in the demijohns approx 5 days at room temp)

Originally Posted by ocr_sv

ive knocked up a batch, i was wondering, once bottled they have to stay shut for 20days right? 10 room temp, 10 in fridge,

i'm asking coz i've bottled some yesterday into 2 ltr pop bottles, primed with a little sugar, and they have pressurised very quickly and i'm worried they might explode if left for 20 days, i cant open them to release any pressure?

(just for info they where in the demijohns approx 5 days at room temp)

7 days at room temp 7 in the fridge, iv never had any expode on me and i over prime mine, if you open them you will lose the carbonation which priming does.

well i'm drinking the first glass, and **** me it tastes well strong, i never did test the pecentage, but i reckon its high. Tastes a bit like a strongbow, more like a white lightning, its very very fizzy.

so fizzy that the bottles i made of apple and raspberry, thats the ones i said had expanded drastically exploded, i have pictures lol. the plain apple ones are fine,

unfortunatly i had already mixed up a second batch, one apple, one apple rasperry, i concluded that the sugar content of the raspberrys was causing the problem, so i didn't prime the bottles, but low and behold same problem, this time i have caught the bottles in the process of swelling and decided that instead of a huge clear up, i would open them and release the pressure,

they sound like by 6 bar compressor being opened!! i'll be keeping a close eye on them, but it may be a lost cause

I've got pear cider in the fridge, they should be ready for this weekend.

In the last few days I've started some lemon wine, some ginger wine, and some traditional italian red wine with a couple of guys I know. We put 45 crates of grapes through a mangle and into some barrels on sunday, so this sunday we're scooping the lot out and pressing it..

[yorkie_chris]

Originally Posted by ocr_sv

well i'm drinking the first glass, and **** me it tastes well strong, i never did test the pecentage, but i reckon its high. Tastes a bit like a strongbow, more like a white lightning, its very very fizzy.

so fizzy that the bottles i made of apple and raspberry, thats the ones i said had expanded drastically exploded, i have pictures lol. the plain apple ones are fine,

unfortunatly i had already mixed up a second batch, one apple, one apple rasperry, i concluded that the sugar content of the raspberrys was causing the problem, so i didn't prime the bottles, but low and behold same problem, this time i have caught the bottles in the process of swelling and decided that instead of a huge clear up, i would open them and release the pressure,

they sound like by 6 bar compressor being opened!! i'll be keeping a close eye on them, but it may be a lost cause

You should be able to avoid this problem by letting the primary ferment go on for longer.

Originally Posted by yorkie_chris

You should be able to avoid this problem by letting the primary ferment go on for longer.

...as that will use more sugar and so leave less in the must. You will need a high alcohol tolerance yeast though.

Thought I'd revive this thread.

I now have 40 bottles of red wine. Very nice italian stuff- it's lovely and it's not ready for drinking yet
I've also got the same again in fruit wine. Red currant wine is lovely, quite rich but light at the same time. Black & red currant wine will be tried next weekend, maybe also some lemon wine.
This week I'm getting ingredients to do a load more cider- 4 gallons as Izi's sister asked me to make some. And I want some more for christmas!

Yes, my bedroom looks like an off license..