A few months ago I started a 5 gallons batch using Costco brand "fresh pressed" apple juice. I've been experimenting with different yeasts before apple season. For this one I used Nottingham, which came highly recommended by quite a few of you.
It started out pretty good, took a bit longer than I was used to to start fermenting but after awhile it started bubbling away nicely. My initial SG reading was around 1.050.
I racked to secondary after a month and left it alone for another month. The airlock was still bubbling steadily until recently, it slowed down a bit.
So yesterday I went out and did another SG reading. To my surprise it was only at 1.025. The initial taste of the apple juice was still very present. It didn't taste bad, just very sweet and apple juice like.
So I could use some advice, is this normal to ferment this long? I'm used to a much faster ferment than this. Is this common with Notthingham?
Or could it be the apple juice itself that's the problem? I have to admit I didn't pay much attention to the juice content.
Any insight would be much appreciated!
Cheers,
Max
It started out pretty good, took a bit longer than I was used to to start fermenting but after awhile it started bubbling away nicely. My initial SG reading was around 1.050.
I racked to secondary after a month and left it alone for another month. The airlock was still bubbling steadily until recently, it slowed down a bit.
So yesterday I went out and did another SG reading. To my surprise it was only at 1.025. The initial taste of the apple juice was still very present. It didn't taste bad, just very sweet and apple juice like.
So I could use some advice, is this normal to ferment this long? I'm used to a much faster ferment than this. Is this common with Notthingham?
Or could it be the apple juice itself that's the problem? I have to admit I didn't pay much attention to the juice content.
Any insight would be much appreciated!
Cheers,
Max