Thunder_Chicken
Well-Known Member
I am going to pitch a very simple cider tomorrow evening; 6 gallons of pasteurized apple juice (no preservatives) and Nottingham yeast, no added sugar.
I've brewed with Nottingham before in ales - it seems to be done in a week or less and I generally leave the primary alone for 2 weeks before bottling. What can I expect for cider?
Nottingham has an expected attenuation of 72% in Brewer's Friend but I have heard that it can really dry out a cider (a good thing). How long will this take to drop clear in a 68F primary environment?
I've brewed with Nottingham before in ales - it seems to be done in a week or less and I generally leave the primary alone for 2 weeks before bottling. What can I expect for cider?
Nottingham has an expected attenuation of 72% in Brewer's Friend but I have heard that it can really dry out a cider (a good thing). How long will this take to drop clear in a 68F primary environment?