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Old 12-12-2011, 08:00 PM   #1
Sep 2011
Posts: 18

Tried posting this on the cider forum; didn't get any responses. I have a cider about ready to bottle, OG was 1.062, FG is 0.098. I used Nottingham, which I know has a "relatively high" alcohol tolerance, but I wasn't sure if, after conditioning for almost two months, coupled with the high ABV of this cider, if I should add some fresh yeast at bottling. Also, if I should, should it be Notty again, or something with a higher alcohol tolerance like champagne yeast? Thanks in advance for any advice; this forum is the best!

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Old 12-13-2011, 12:34 AM   #2
Nov 2011
Tacoma, Wa
Posts: 36
Liked 4 Times on 3 Posts

I have a similiar situation. I have a batch of EdWort's Apfelwein I'm about to bottle been in the primary for a little over a month and I'm wondering if I should add yeast with my priming sugar.

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