On 5/13, I started a batch or hard cider using 6 gallons of straight, store-bought apple juice and Nottingham yeast. O.G. was 1.052. I re-hydrated the yeast and pitched 1 full pack. The carboy was placed in the cellar to stay cool.
10 days ago, on 6/26, I pulled a sample to check the gravity. It was 1.005. The sample tasted fine for a young cider, tart, a bit dry, but otherwise fine.
So now, 7/5, there is still airlock activity and visible bubbles of c02 rising inside the carboy. What is the alcohol tolerance of Nottingham? Anyone else experience slow fermentation using Nottingham yeast?
Eric
10 days ago, on 6/26, I pulled a sample to check the gravity. It was 1.005. The sample tasted fine for a young cider, tart, a bit dry, but otherwise fine.
So now, 7/5, there is still airlock activity and visible bubbles of c02 rising inside the carboy. What is the alcohol tolerance of Nottingham? Anyone else experience slow fermentation using Nottingham yeast?
Eric