Safa
Well-Known Member
I've used Nottingham for cider a few times and I'm very happy with the results, it's really fantastic with apples.
However, I tried the aging thing out on a batch by leaving it on the lees (trub?) for about 4 months before bottling. Apparently that's too long for Notti, as its not carbonated at all, not even a little bit. Very weird since most other long aging ciders seem to carb up fine according to others. Anyone else had this problem?
I've opened the bottles and dropped a couple of grains in each bottle to see if I can get fermentation going again to carb things up. Will post back with results.
However, I tried the aging thing out on a batch by leaving it on the lees (trub?) for about 4 months before bottling. Apparently that's too long for Notti, as its not carbonated at all, not even a little bit. Very weird since most other long aging ciders seem to carb up fine according to others. Anyone else had this problem?
I've opened the bottles and dropped a couple of grains in each bottle to see if I can get fermentation going again to carb things up. Will post back with results.