ziggy12345
New Member
Hi
I just made 20 galls of cider and I heard that Nottingham yeast for ale make a better flavour than the Gervin I was using so made 5 galls with that as an experiment. I just racked it off after the primary fermentation and the flavour is very different. Its a lot more mellow and taste a lot sweeter than the Gervin.
The SG and PH is the same for both 1.008 and 3.4. The juice was from Idared and Crispin eating apples and the SG started at 1052. The PH was 3.5
Its a pity I only did 5 galls but that's what I'll be using next year for sure.
I'll wait until the demejohns clear and rack off into flip tops with some added sugar for a bit of fizz and wait and see if I get a malolactic fermentation around March. The way the weather has been they might be ready by end of Jan..lol
I just made 20 galls of cider and I heard that Nottingham yeast for ale make a better flavour than the Gervin I was using so made 5 galls with that as an experiment. I just racked it off after the primary fermentation and the flavour is very different. Its a lot more mellow and taste a lot sweeter than the Gervin.
The SG and PH is the same for both 1.008 and 3.4. The juice was from Idared and Crispin eating apples and the SG started at 1052. The PH was 3.5
Its a pity I only did 5 galls but that's what I'll be using next year for sure.
I'll wait until the demejohns clear and rack off into flip tops with some added sugar for a bit of fizz and wait and see if I get a malolactic fermentation around March. The way the weather has been they might be ready by end of Jan..lol
