Appleosity
Member
On my second Cider batch ever last night, I decided to try Nottingham -- I used 3 containers frozen apple juice, 6 containers of water, 3-4 grams of yeast, some nutrient, and about 1/3 cup brown sugar dissolved in water to top it off. OG was 1.6
12 hours later it's bubbling away nicely.
I would like to stop this batch at about 1.01 (I like a bit sweeter). I'll use a hydrometer of course, but I don't want to take too many samples-- does 5 days or so sound like a reasonable ballpark for 1.01 using Nottingham Danstar Ale yeast?
12 hours later it's bubbling away nicely.
I would like to stop this batch at about 1.01 (I like a bit sweeter). I'll use a hydrometer of course, but I don't want to take too many samples-- does 5 days or so sound like a reasonable ballpark for 1.01 using Nottingham Danstar Ale yeast?