It reduces malic acid by 20-40%, so the resulting cider or wine can be drunk quite young. PS I used a wine yeast known to tolerate poor nutrition and for its low sulphur production: Lalvin 71B-1122.

But I hear Nottingham makes great cider.ĭo you keg or bottle? I have read you can blow any lingering sulphur smell (if there is any) out later, in the keg, but I don't know for sure as I don't keg myself. Nottingham is brewer's yeast, designed for beer wort which is much higher in nutrition than apple cider, so maybe that is why it is a bit stressed. The one and only lager I made threw some sulphur but it did not seem to harm the beer. I am not sure, and someone please correct me if I am wrong, but I think it would be okay to just leave it as well. I don't believe you need to add more yeast. I am new to cider making too, but I think the best course of action is to add a little yeast energizer or nutrient, if you have it. I believe you are correct about that sulphur smell being due to stressed out yeast. Should I pitch more yeast? Should I try to add any kind of nutrient? Or should I just let it ferment away (after all - gone from 1.045 to 1.027 in 3 days)? I have extra Nottingham yeast in the fridge and I also have a couple of Coopers yeasts. What is going on in the FV right now? I kind of fear that a lot of off tastes are developing right now.:-/ So it's fermenting pretty good, isn't it?īUT after a bit of googling, it seems like sulphur smell often means a stressed out yeast. I took a gravity reading now, and it's reading 1.027, down from an OG of 1.045.

On all the brews I have done (all beers), I have never had this before. This morning there was a distinct sulphur smell in the brewing room. I didn't use any yeast nutrients (maybe I should have?) Pitched at about 17C, now sitting at 15-16C. I used 21 litres of store bought pazteurized apple juice and 11g of Nottingham yeast (rehydrated). As an experiment I wanted to try putting down a very simple cider.

Nottingham yeast for berry cider