Started with unpasteurized orchard juice OG was 1.045ish, added 5 campden tabs and pectic enzyme to each. 24hrs later pitched 1/2 pack Nottingham each with nutrient and a light brown sugar.
after a couple days it was going strong.
racked at 2 weeks. SG was almost down to 1.000 and still fermenting surprisingly. nottingham usually stalls for me. sulfur smell was worse than any other cider i've done, hopefully that will clear up in a few weeks..
a glass of some store bought (the carboy on the left). made with nottingham also..