First Hard Cider

drumma04 · Feb 10, 2016

I started a batch of hard cider for the first time 9 days ago. There is slow fermentation but no krausen. I used Musselmans cider pasteurized, and Nottinham yeast that said it was good at lower temps and it is in my basement in MN. 2 lbs of brown sugar added also. Should I pitch more yeast? Or would moving it upstairs to a higher temp re-fire it up?

msayler · Feb 10, 2016

I did a batch of cider, and didn't get a krausen at all, so I wouldn't worry about that. It bubbled away for maybe a week? I also let it sit on the primary cake for about 6 months after primary fermentation was done (to the point of total inactivity), so I wouldn't worry about that either. Tastes decent now, but I'm going to let it age for at least another 6 months. I also added brown sugar before pitching.

Basically: don't worry, leave it alone. Have a homebrew.

dmtaylor · Feb 10, 2016

Cider ferments slowly. Don't worry, I'm sure it's fermenting just fine. Give it a good two months and then see how it tastes. Yes, it takes that long.

JawZziff · Feb 12, 2016

yup, I was a little surprised at how long it took for mine but i just let it do its thing. yeast nutes are supposed to be a good addition pre-fermentation. going to try this on my next batch. maybe a little acid too.

BigFloyd · Feb 12, 2016

drumma04 said:
Should I pitch more yeast? Or would moving it upstairs to a higher temp re-fire it up?

Some temperature figures would be very helpful.

Nottingham ferments beers fine down to 55*F (the lowest I've tried), but cider on the same yeast seems to need temps in the low 60's. And it's slower, even using yeast nutrient (which I do to avoid the potential sulfur smell).

If upstairs is above 68*F, I'd not want to bring a Notty-fermented batch that high until it's nearly done. You can get some noticeable off-flavors from Notty above 68*.

dmtaylor · Feb 13, 2016

BigFloyd said:
Some temperature figures would be very helpful.

Nottingham ferments beers fine down to 55*F (the lowest I've tried), but cider on the same yeast seems to need temps in the low 60's. And it's slower, even using yeast nutrient (which I do to avoid the potential sulfur smell).

If upstairs is above 68*F, I'd not want to bring a Notty-fermented batch that high until it's nearly done. You can get some noticeable off-flavors from Notty above 68*.

I have fermented cider with Notty kind of like a lager at 50-55 F and it turned out great. I do not add nutrient or any chemicals either. The sulfur disappears by itself over time. Patience it seems is all that is required for making good cider, at least besides sanitation and keeping oxygen out.