I used the Nottingham yeast on a cider about two weeks ago, here is the recipe.
1.5 Gallons of Wal-Mart brand apple juice
10 Cans Wal-Mart brand frozen apple juice concentrate
2 tsp yeast nutrient
I also steeped 10 little packets of Celestial Seasonings peppermint tea when I warmed up the apple juice, so it has a very light and fresh taste to it, but it was still really sweet when I racked it over after a week of fermentation. I kept it out in the garage so it had a relatively cool initial ferment, 55-60 or so that week in the garage. I racked it and brought it back inside in the utility room where it stays above 72 all the time, it has a few bubbles on top but not much, not like an active ferment. I do not do the hydrometer,so no readings. I was just thinking that the Nottingham has crapped out and that I need to pitch a little bit of champage yeast when I bottle so that I can get these carbed and still have some sweet taste to them. I know, bottle bombs that way, but what if I continue to check them after two days and then fridge them all when they get bubbly, I mean you really have to build up some pressure to bomb right?