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Secondary fermentation

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Secondary fermentation

Thu May 03, 2007 1:17 pm

Is it worth it/necessary to unergo secondary fermentation with cider? I have made a batch with honey and a bit of brown sugar and fermented it with wine yeast to dry it up a bit. Should I just leave it in the primary for another week and then bottle? Any thoughts/suggestions?
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leary
 
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Thu May 03, 2007 4:02 pm

I've always bottled after 3-4 weeks in the primary.
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numsquat
 
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Thu May 10, 2007 6:42 am

The only reason I would use a secondary on a cider is for clarity. I have my own cider mill, and the raw cider is cloudy. A secondary allows the last of the yeast to drop out. I might make a suggestion for the future: Consider using an ale yeast with some nutrients. Dry wine yeast leaves the cider a little to dry for most tastes.
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Mr. Big
 
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Sun May 13, 2007 4:00 am

Thanks for the info!
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leary
 
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