I have seven 5-gallon ciders fermenting started the middle of last October. I added just under 2 lbs granulated sugar per 5 gallon batch, and Nottingham yeast. BSG was 1.060. They are all mostly clear with hardly any bubbling action, but still some. Room temperature is about 50F.
Yesterday, I sampled a batch with a SG of 1.030. That is about 4%ABV. It tastes very sweet. This is the first time I tried Nottingham yeast. I think it is known to be a slow ferment.
Ive used Red Star Champagne yeast in years past with 5 lbs sugar per 5 gallons and got a harsh 13%ABV.
My goal this year is to reach about 8-10% ABV to reduce the harshness. Do I just need more ferment time? Add sugar or nutrients?
Yesterday, I sampled a batch with a SG of 1.030. That is about 4%ABV. It tastes very sweet. This is the first time I tried Nottingham yeast. I think it is known to be a slow ferment.
Ive used Red Star Champagne yeast in years past with 5 lbs sugar per 5 gallons and got a harsh 13%ABV.
My goal this year is to reach about 8-10% ABV to reduce the harshness. Do I just need more ferment time? Add sugar or nutrients?