Just had mine finish and went from 1.052 to 1.000 and left mine dry, obviously, and its kinda tart. Currently im waiting for it to carb in the keg and get cold enough so in a few days hopefully I have a good product.
My first cider used Nottingham - very dry finish with no hint of a yeast or bread taste.
Like the Master, Ed Wort, says, start another batcc immediately.
It came out very apple-y, very tart and quite good. I added honey to mine though, so consider that. Even with the added sugar it only came out about 8% ABV.
I use it all the time. Crisp, dry and refreshing. Careful, having more then a few has been described as having your head bashed in by a slice of apple wrapped around a large gold brick.
I use it all the time. Crisp, dry and refreshing. Careful, having more then a few has been described as having your head bashed in by a slice of apple wrapped around a large gold brick.
I"m three weeks in and now in secondary ferm with Notti and fresh pressed juice. Really can't stand the smell of it. Smells like beer (and I hate beer). I realize it's an ale yeast but will that settle over time? Also not a fan of yeast flavor either. thanks
I got a lot of peach from it, fermented cool around 55-60 F. If fermenting at room temperature then you should be just fine. The yeast will settle over time. If you want to accelerate the settling of yeast, add gelatin, which will knock it right out in about 24-48 hours flat every time.
I'm brewing some now. I read CvilleKevin's epic experiments thread and I plan on cold crashing before it's totally dry. Sounds like no matter what yeast you use, if you let it ferment out there won't be much of an apple taste.
I don't trust that I'll be able to completely stop fermentation since I've never done this before, so my plan is to put the fermenter in the fridge, transfer it to swing-top bottles after 24 hours, and leave them refrigerated until drinking.
I am about to bottle my first batch made with Nottingham Ale yeast - Lallemand brand.
So far it tastes great - no smell like you get off Champagne Yeast and it didn't ferment totally dry, either.
Like I said, so far it's my favorite cider but I'll update when I bottle and carb it. My least favorite has been White Labs English Cider. Too sweet a finish for me.
I fermented around 65-68 tops. Don't like it's smell or flavour but back sweetened it and it totally changed it! I can taste apple and it's very mellow flavour over all. Surprised