Turbo Cider Recipe

Turbo Cider Recipe

This is the quickest and easiest way to make cider at home. It's called turbo cider because it's quick to make and has lots of power.

Turbo Cider is made using apple juice bought from the supermarket, fermented and then drank.

You'll be surprised how good this cider tastes!

Apple juice will have around 100 grams of sugar per litre which will give an approximate ABV of 5-5.5% so you will not need to add any extra sugar.

When buying cartons of apple juice from the store, you need to check the ingredients list. If it contains a preservative called "potassium sorbate", then it will not ferment. Try a different carton.

You can use cartons where it says made from concentrate, you can use fresh apple juice, and even pasteurised apple juice to make turbo cider.

Any apple juice will do. We have made this with expensive apple juice and cheap apple juice. They all makes a different flavoured cider, but its still cider and tastes great!

Ingredients:-

To Make 4.5 litres (1 gallon) of Turbo Cider, you need 2 ingredients...

5 litres of Apple Juice

Sachet of Cider Yeast

You will also need some steriliser to clean and sterilise your equipment.

That's it for the ingredients.

Scroll down to see what equipment we'll need.

Equipment:-

To make 4.5 litres of cider you will need the following equipment:

Either a 10 litre fermentation bucket or a Demi-John. We recommend a fermentation bucket as the vigorous fermentation can cause the cider to blow out the top of the demi-john.

Airlock if using a demi-john or fermentation bucket with airlock opening.

Syphon

Bottles

Scroll down to see how to make this recipe.

Method:-

Sterilise your equipment.

Open the cartons and pour the apple juice into your fermenter.

Sprinkle on the yeast.

Put the lid on / bung and airlock.

If using an airlock, 1/2 fill the bottom 2 bubbles with sterilising solution.

Leave to ferment for 7-10 days in a arm place where the temperature is constant between 18-22°C.

Once the fermentation is complete and no bubbles can be seen rising to the top of the cider and none through the airlock, then it time to bottle.

Only use bottles that are suitable for a carbonated liquid.

Put 1/2 teaspoon of sugar into each bottle.

Syphon the cider into the bottles and add the caps.

Shake the bottles to dissolve the sugar

Put back in your warm place for 48 hours for a secondary fermentation in the bottles to make the cider fizzy.

No put somewhere cool to clear.

They should be clear in about 1-2 weeks.

Pop some bottles in the fridge to chill, then pop one open and enjoy.

All cider is dry, so if you want a sweet cider, before you open the bottle, put 2-4 teaspoons of sugar in the bottom of a pint Glass. Pour on 1 Tablespoon of boiling water and stir until the sugar is dissolved. Now open your cider and pour it into the glass. Give it a quick gentle stir to mix the sugar syrup and the cider and now you have a medium (2tsp sugar) or sweet (4tsp sugar) cider.

Please remember home made cider can be much stronger than commercially made cider, so go easy on it.