![]() What was the gravity at the start and what was it right before you added the Nottingham? A starter with dry yeast is not the best plan. Many cider makers just use wild yeast and make good cider. Danstar Nottingham is my go-to all-purpose ale yeast, this stuff has excellent attenuation and flocculation, and works quickly to boot Ive actually used Nottingham as a backup when dealing with stuck fermentations using other yeasts, and on many occasions the Nottingham restarted the ferment and finished off with no issues. lots of fermentations are done with multiple strains of yeast.If it was fermenting for a week already on the wild yeast the packaged yeast won’t have much left to do except make a sale for the guy at the store. My questions are 1) should I worry about the mixture of two yeasts 2) is there anything I should add at this point to ensure controlled fermentation I have the following recipe fermenting in my basement which is about 60-65 degrees Fahrenheit. The guy at the store said the packaged yeast should over take the wild yeast anyways. I did not add a Camden tablet because he didn’t recommend it and I wasnt sure if it was too late because it was cold fermenting in the fridge for a week before I got a chance to grab the rest of my supp!ies. After going to a local brew supply store, they told me just make a starter with packaged yeast (I bought Nottingham) and follow normal procedure. In mead I treat this yeast as a high-nutrient yeast and use a corresponding TONSA fermentation. Nottingham will ferment and clear out of the cider in 10-14 days, with another month or so of aging rounding off the cider nicely. ![]() I left it in my downstairs fridge apparently too long and the bottles started fermenting on their own. As you may expect from its description, it took a long time to make this cider. I purchased 5 gallons of UV pasteurized local cider. ![]() ![]() This was my first time making cider and I want to know if anyone else has had this issue. ![]()
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