1st run with nottingham - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > 1st run with nottingham
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-31-2013, 07:54 AM   #1
ssuchem
Recipes 
 
Mar 2013
rohnert park, california
Posts: 68
Liked 1 Times on 1 Posts



so i have a batch that i made with nottingham and its been stuck at 1.010 for a week. og was about 1.065
is it done? it tastes very strong but has a great apple scent. and everytime i take a sample for sg it has bits of the yeast cake float to the top and bubbles like crazy. is it done or still going? im gonna have to back sweeten the hell out of this i think. so should i rack it over back sweeten and bottle? or let it go some more. ?



 
Reply With Quote
Old 03-31-2013, 11:52 AM   #2
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,577
Liked 150 Times on 136 Posts


You're done! Rack and enjoy!



 
Reply With Quote
Old 03-31-2013, 12:31 PM   #3
Pickled_Pepper
Recipes 
 
Nov 2011
Atlanta, Georgia
Posts: 1,245
Liked 75 Times on 66 Posts


Nottingham will ferment lower than 1.010 from 1.065. What temp has it been for the past week? Do you mind if it's not completely clear?

If you are going to pasteurize it doesn't really mater what the gravity is though. That said, if there's a stuck fermentation it may not carbonate in the bottle.

 
Reply With Quote
Old 03-31-2013, 02:14 PM   #4
ssuchem
Recipes 
 
Mar 2013
rohnert park, california
Posts: 68
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Pickled_Pepper View Post
Nottingham will ferment lower than 1.010 from 1.065. What temp has it been for the past week? Do you mind if it's not completely clear?

If you are going to pasteurize it doesn't really mater what the gravity is though. That said, if there's a stuck fermentation it may not carbonate in the bottle.
I don't reAlly care if clear or not. Its been about 65 in the house. 70 at the Max. It looks like its still goi ng. Maybe I should feed it some ajc to see if that kick starts it up again. I

 
Reply With Quote
Old 03-31-2013, 02:24 PM   #5
Pickled_Pepper
Recipes 
 
Nov 2011
Atlanta, Georgia
Posts: 1,245
Liked 75 Times on 66 Posts


There's plenty of sugars left in there that you shouldn't need to add juice, but it wouldn't hurt if you have headspace in your fermenter. (just keep in mind it will increase your ABV, alter your Gravity Readings and Prolong Fermentation)

I've never used it, but I've heard some people add yeast energizer to kick up a slow fermentation.

If it looks like it's still moving, I'd let it ride for a while. If it drops to 1.005 or below, you'll definitely have enough yeast cells to bottle.

 
Reply With Quote
Old 03-31-2013, 02:32 PM   #6
porky_pine
Recipes 
 
Mar 2012
portland, or
Posts: 114
Liked 10 Times on 7 Posts


I just had the exact same thing happen to me with a nottingham cider. It sat at 1.010 for a month so I bottled it with dextrose. It's been a month in the bottle now and it's got a little carbonation but tastes great. I'm hoping it carbs up a little more but not too much. If they start getting too carbed for me I'm just gonna throw them all in my beer fridge. It is crystal clear too.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
US-05 vs US-04 vs Nottingham JeffoC6 Beginners Beer Brewing Forum 35 03-09-2014 11:08 PM
Nottingham at 72* ChandlerBang Beginners Beer Brewing Forum 9 06-23-2011 01:17 PM
Nottingham @ 57F Scarlett Recipes/Ingredients 6 03-13-2009 02:20 AM
Nottingham @ 62 deg =>OK? kappclark Beginners Beer Brewing Forum 5 11-20-2007 11:32 PM
WLP039: Nottingham or Danstar Nottingham dry yeast ate-star All Grain & Partial Mash Brewing 3 10-17-2007 04:43 PM


Forum Jump