I have used Lallemand Nottingham Yeast in multiple batches of homebrew cider over the last few years. The yeast has performed quite well and met my desired results in that time. While I can’t provide much information for comparison’s sake with other strains of yeasts or for brewing beer, I feel that Nottingham proves to be a good agent with your basic cider. Obviously, the price of yeast isn’t going to break the bank but if you’re like me then you want everything to maximize your effort in home brewing. Below are some thoughts on the yeast:
Things I liked from the yeast
•Performance - The yeast can flourish in a controlled environment. If you’re looking for a faster paced fermentation, this yeast will do the job. I’ve always dry-pitched the yeast and found that it can perform with a 4-5 gallon batch in one to two weeks (the warmer the spot, the quicker it will perform, up to 70°F).
•Strength - I’ve always let the yeast ferment all the way before racking to secondary. If you add yeast energizer and yeast nutrient when pitching, you will find that this strain can go a long way. My batches have come out to be around 7% ABV typically but this will obviously differ based on your recipe (when pushed to the extreme, you can double up by pitching a second packet and adding some additional Nutrient with the SNA method in order to help jumpstart activity).
Things I’m not sold on
•Body - This wasn’t something that really bothered me but it may affect your decision if you’re looking for a brew more resembling of ciders that can be bought at the market. It usually has a slight haze even with pectic enzyme, racking off the lees, and two to three weeks of secondary. The color usually came out slightly darker than amber (however, this will differ on your types of cider/juice used). It’s definitely presentable but I wouldn’t go out of my way to showcase it in a couple glasses.
•Slight Lack of Flavor - I’m recommending the product so I do believe the taste to be well; however, the yeast tends to remove a good amount of the character from the apples (and other fruit). This could probably be avoided by racking once the fermentation starts to go dry but I, personally, prefer strength or sweetness with ciders so I’ve never tried this. The aroma is still sweet and pleasant but it does resemble sugar more so than apples.
Final thoughts
This yeast is versatile, just as home brewing is, in that you can make the process as simple or complex as you’d like. Also, the yeast is gluten free so as long as your other ingredients are also gluten free then friends with Celiac can still enjoy your final product with everyone else. I’ve always had success with this strain and, overall, the yeast performs well and would fit just about any cider.
I have been using this yeast in all grain brewing for about a year. I'm very pleased with it and the price here is better than I could find anywhere else. The review by DavJohn is way off base. That person didn't follow the instructions or use this product properly. If you read the instructions or visit the company's website, (which I did) and follow the simple instructions, (also reflected on the back of the package) this yeast will never let you down.
I have brewed everything from English Brown Ale to the recipes made famous for Centennial Blonde Ale on many websites. I have never, (in over 200+ gallons) had this yeast fail and it also starts quickly. I have finished batches, (typically 10 gallon batches is what I brew) as late as 10PM and found vigorous fermentation occurring when I checked the following morning after only a few hours.
It doesn't take forever to start or complete. I especially like the flavor neutrality of this yeast. It doesn't inject any unwanted flavors during fermentation or mask the taste you're looking for in your brew. Easy to use and work with, extremely consistant, and inexpensive. I keep it in stock for my brewing. You can't go wrong with this yeast. Happy Brewing!
Perfect for hard cider, used in multiple batches, tastes great. Others say my hard cider tastes like Mott's apple juice, but that's because it is
I used this to make a hard cider and it was wonderful!! very aggressive yeast, works fast, no strange or off flavors, seemed to concentrate the apple flavors, clears quickly and completely. I was shocked by that! I expected to have to use a fining agent but at the end of primary fermentation it was almost perfectly clear and was crystal clear in 5 days of secondary!! wow great stuff!!!!!!!!!!!
Arrived in a timely fassion considering it wasn't a prime item. I bought this yeast for a 5 gallon batch of cider. I rehydrated the yeast and pitched with yeast nutrient. This yeast was definitely a very slow starter for me. It took a good 4 days before I got any bubbling in the air lock. But now it's going like crazy. Just be aware that this yeast can take a while to get going!
Feature Product
- 5 gram package
- Ideal temperature: 59-68 degrees
- Final gravity: medium
Description
Safcider cider yeast For all types of ciders even under difficult fermentation conditions. Technical Characteristics: Excellent settlement strength, Broad fermentation temperature spectrum: 10-30 degree C. Works at low pH: from 3.3, Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen, Very good assimilation of fructose-Yield sugar/ alcohol : 16. 3 g/L for 1% alc./vol.-Maximum SO2 level :70mg/L, Turbidity level: minimum 50 NTU.
Within three hours of adding it to a batch of freshly pressed apple juice, the air lock was bubbling. This yeast woke right up and got to work! I can't wait to drink the final product this Thanksgiving. Cheers!
I purchased this to brew some hard apple cider, product was delivered as described. I usually proof my dry yeast, and this was no exception, after a few minutes it was easy to see that there was good activity, and it produced 3 Gallons of very good quality hard cider. I would definitely use this yeast again if I decide to make another batch!
I used this to brew up a gallon of mead, and with in the first day I had bubbles. With a little bit of tending, the yeast kept strong all the way through my brew with no problem and I ended up with something delicious.
What can I say that’s not already been mentioned.
The yeast went crazy on the liquid malt extract on the Columbus IPA I made. It blew the top off the airlock and foamed out for two days straight! I had to put a blowoff tube in place of the airlock but I have a high-gravity wort (OG 1.074).
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