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Old 10-22-2012, 09:49 PM   #1
Oct 2011
Posts: 28
Liked 1 Times on 1 Posts

I've made pretty many ciders, i keep it simple juice and yeast. i'm using nottingham yeast my og was1.045 and my measured gravity is 1.031 my yeast is settled out. I know there is plenty more fermentables left. My question is i had a cool week of fermentation and temps got down in the 40's that would kill the fermentation , my cider is now at 68 degrees and still not fermenting. Should i rerack and repitch or let it sit

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Old 10-23-2012, 01:03 AM   #2
Sep 2012
central, CT
Posts: 39
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i just added nutrient to a stuck nottingham, 3 weeks and it stopped at 1.010. its alive again!!

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Old 10-23-2012, 03:13 AM   #3
Oct 2012
Phoenix, AZ
Posts: 72
Liked 4 Times on 4 Posts

Could have been a bad yeast culture or the temp swings. If it doesn't do anyting in the next 12-24hrs you should prob re-pitch. Next time make up a starter the day before and feed it every 4hrs to not just ensure it's viable, but also running strong and semi acclimated to the must/cider before pitching.

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