Recent content by McNorseman

I'm telling you Pickled Pepper, the only jeans that Nottingham has are blue jeans.....because it's redneck as h@ll.

Nottingham!?! Consumed in a weekend!?! You have summoned the cider redneck. Nottingham is the duct tape of yeasts, we don't really know much about this top secret stuff, just that it works. Written while preparing to drink some cider.

I bumped this thread to show off the update and fancy picture.:D:ban::mug: Put a second batch of cider right onto yeasty cake at bottom of bucket. Fermentation should be impressive.

That made my night. I'm going to have to get stickers of the Sorting Hat and put them on my buckets. Even rednecks like Harry Potter. Written while drinking cider.

Ok, I just saw the request for the story. I was moving a bunch of non pasteurized cold crashed cider over to a buddys house for a barbeque. I had it all in my trucks toolbox in bags. This was in glass bottles mind you. I just took the bottles out of the fridge put them in bags and loaded...

No second stage of any kind. If I use brown sugar I typically dont need to backsweeten. However that's only fermenting for five days and then cold crashing. Ive found that adding malic acid gives young ciders a much better flavor due to the appley tartness.

Yeah the quick fermentation leading to diacetyl formation makes sense. I never thought about it because I'm normally brewing for fairly quick consumption. The banana is more vof an aroma. I've never had the taste in the brew. Thanks for the info on the Safale. I never worry about my cider...

LOL That was hilarious man. Man boobs from plastic bottles. Dude, there's harmful chemicals in just about everything we use. The cider doesn't sit in the bottles long enough for it to really do anything. With the way we drink this stuff I have to run more than one batch a week. The price...

Ditto. I'm forever cruising the juice sections of whatever store I'm in. I don't buy much equipment, but I buy a helluva lot of ingredients.

Hey brother, I don't think it's even legal for us to talk about this stuff. I'm also pretty sure the mods won't appreciate it. I'm not coming down on you at all because I'm certain most of us have had an interest in it at some point in time. There are some really good books that you can find...

Hear hear! That's what cider is all about. Use an english ale yeast next time, and it will be drinkable and even enjoyable within a couple of weeks. Sooner, if you're a redneck like me.

Pickled Pepper, you and I post in alot of the same threads so I've got a feel for you and how you brew. I know that you know Nottingham is good stuff. Hell, you're probably familiar with many more yeasts than I am. That wild yeast stuff is risky business, as I'm sure you've seen. That stuff...

Nottingham not redneck? That stuff will just about ferment water. It can withstand high temperatures (for yeast), fairly high alcohol levels, and is about as picky as a pig in sh*t. Oh, and if the brew is too hot Notty starts making Banana smells. It's the ultimate redneck yeast. Who cares...

Recipe Type: Extract Yeast: Nottingham Batch Size (Gallons): 4.75? (5 gallon bucket with 2 inches of head room) Original Gravity: Cider Template says 1.054 (I'm too redneck to buy measuring equipment) Final Gravity: No idea, refer to above...

Nottingham krauzen in cider has never exceeded 2.5 inches for me when I leave enough space in the container. It caught me by surprise the first time and just about shot out of the airlock in the picture above. I expected it to behave like champagne yeast. Stupid me.:ban: