meatstring
New Member
I'm doing my first ever batch of Cider, 80 liters in all, separated into 4 containers. I've pitched 3 strains of yeast using starters with water, sugar and nutrient. The first batch with a Youngs all purpose Ale, the second with a Youngs all purpose White Wine yeast and the last two with Danstar Nottingham. The first two batches are bubbling away great and tasting good too. Unfortunately the last two batches I pitched with Notty don't seem to be doing alot. All the juicing, cleaning and temperatures are identical so im assuming its down to the yeast. Should I be taking measures to get the bubblers moving or just sit on my hands and wait?
