But 3.6-3.8% is a good target - nice to have something lighter to drink over Christmas, particularly if you've partigyled it off a big beer for drinking the following Christmas.Īnd then of course you have the pale milds. You can argue that the 4.8% is an exception even today - other breweries might market it as a porter but it is definitely more like an "imperial" mild. Nottingham yeast has a clean and neutral profile and will produce slight fruity and peppery esters although these will be subtle. Nottingham Ale yeast ferments at 57° F and goes as high as 70° F. Meaning: it offers a high drop of sediment for better cider clarity. OGs never fell below 1.027 as that was the floor set by the tax system.Ģ1st-century mild tends to be a bit stronger - as someone who actually drinks mild in pubs, my favourites are 3.8%, 3.8% and 4.8%. Neutral Flavour Profile All yeast produce flavour and aroma compounds and esters that will contribute to the flavour of the finished beer. Last but not the least, it is highly flocculent. My only concern is will there be enough sugars to ferment enough I am targeting an 4-5 ABV. In mead I treat this yeast as a high-nutrient yeast and use a corresponding TONSA fermentation. Started a yeast culture using nottingham, berries, sugar and water Ferment in primary for 1 week Move to secondary, straining out already fermented fruit, adding more fresh fruit The berries are slightly tart, which I dont mind. Nottingham will ferment and clear out of the cider in 10-14 days, with another month or so of aging rounding off the cider nicely. It's confusing - as we know, the 19th-century beers sold as mild were unaged beers of 7%+, at the nadir just after WWII they got as low as 2.39% even in London (where they were typically stronger than in the provinces), but they recovered in the heyday of the 1950s (even outside London the average was 3.43% in the late 1950s, in the West Midlands it was 3.95% - I guess because it was more of an alternative to bitter than a "baby" beer). As you may expect from its description, it took a long time to make this cider.
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