The tolerance of Nottingham yeast is determined by its ability to withstand high alcohol levels during the fermentation process. In the case of Nottingham yeast, its tolerance is up to 14% ABV (alcohol by volume). This means that the yeast can effectively ferment a beer or cider up to this level of alcohol content without experiencing any negative effects.
When brewing beers with an alcohol content above 14%, it is important to provide additional nutrients to the yeast to support its growth and fermentation. One commonly used nutrient is Servomyces, which can be added at a rate of 1 gram per hectoliter (100 liters) of beer. This nutrient helps to ensure that the yeast has all the necessary resources to complete fermentation successfully.
Pitching rate is another important factor to consider when using Nottingham yeast in the production of ciders. The pitching rate refers to the amount of yeast that is added to the fermentation vessel per unit of liquid volume. For ciders, a pitching rate of 25 grams per 100 liters of liquid can be used with Nottingham yeast. This ensures that there is enough yeast present to effectively ferment the cider and produce the desired flavors and aromas.
It is worth noting that the tolerance of yeast can vary depending on various factors such as the strain of yeast used, fermentation temperature, and overall fermentation conditions. Therefore, it is always a good practice to closely monitor the fermentation process and make adjustments as necessary to ensure optimal yeast performance.
In my personal experience as a brewer, I have used Nottingham yeast for various beer and cider recipes. I have found that it is a reliable and versatile yeast strain that can handle a wide range of alcohol levels. However, it is important to follow the recommended guidelines for nutrient addition and pitching rate to ensure the best results.
The tolerance of Nottingham yeast is up to 14% ABV, and additional nutrient supplementation may be required for beers above this alcohol content. A pitching rate of 25 grams per 100 liters of liquid can be used for ciders. By carefully managing these factors, brewers can achieve successful fermentations and produce high-quality beverages.