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Old 10-04-2005, 03:56 PM   #11
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Ive heard of using using champagne yeast to restart stuck fermentation. Seems pretty much the same.

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Old 10-08-2005, 07:18 PM   #12
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Default nottingham dry ale yeast works fine

Oddly enough, my current batch of blackberry cider was made with nottingham dry ale yeast. Came out very dry (1.062 to 0.98) after three days and a bit harsh. I'll give it a couple months in the keg to settle. If necessary, I'll add some sugar & champagne yeast or maybe some mmilk sugar just to sweeten it a bit.

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Old 10-09-2005, 06:10 PM   #13
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Yeah, my first (and only) experiment with blackberries yielded an unbelievably harsh and astringent stout.

with time, though (months, I think it's 9 or 10 now) in the bottle, it's really sublime. fantastic. and good.


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