Originally Posted by Pickled_Pepper
I rehydrate my Nottingham before use, so I can't say which way works better. I've also never made a 1 gallon batch. I would think you would be fine just pitching a couple of grams per gallon.
I learned from CvilleKevin that 1/3 of a packet of Notty is more than enough for a gallon batch.
1 gallon batches are all I have made. Notty is the only yeast I use. I have rehydrated and poured in dry...both work just as well. To me, what everyone has stated over and over again is the quality of juice you use IMO. I have used store bought juice w/o preservatives, juice from concentrate w/o preserv and juice from a local orchard that was UV pasteurized. In my gallon batches, the one from the orchard started bubbling frantically in less than one hour. The rest took almost twice as long.
The orchard juice seemed to ferment faster as well, but it also had more of a tart, acidy taste that the others didn't.