When I use large pitches of WLP300, or US-05 it has an extreme fermentation. I understand nottingham does a nice slow and even fermentation with just a bunch of tiny bubbles. 5. Wafts of date, fig and warm spices with ripe apple on the nose. Ciders can start slow, I have never used nottingham, but it depends on the yeast population you pitched, the temperature, along with aeration, yada, yada. The slow fermenting naturally sweet juice is bottled at about SG 1.020 and then continues in bottle till the yeast can no longer breathe. 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. Once the yeast was pitched, the sweet apple and pineapple juice didn.
Cider nottingham yeast slow full#
Full on bittersweet varietals like Yarlington Mill, Sheep’s Nose, Michelin and Dabinett. Nottingham yeast tolerates temperatures between 50F-72F but I like to ferment at about 68F. Typical Oliver’s keeved cider using fruit from older trees (over 30 years old ) in Herefordshire orchards.
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