Garyr2973
Well-Known Member
I started a 5 gallon batch of caramel apple cider a week ago. Rehydrated the Nottingham yeast and pitched (a little cold like 50 degrees F). Fermentation took maybe 48 hours to start I think due to the cold cider temp but once it started, BOOM! The Nottingham even blew out of the airlock and all over the floor. It went maybe another day with bubbles in the airlock and then stopped as fast as it started. OH was 1.004. Anyone seen this with Nottingham before?
