Secondary fermentation
Posted: Thu May 03, 2007 1:17 pm
by leary
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?
Posted: Thu May 03, 2007 4:02 pm
by numsquat
I've always bottled after 3-4 weeks in the primary.
Posted: Thu May 10, 2007 6:42 am
by Mr. Big
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.
Posted: Sun May 13, 2007 4:00 am
by leary
Thanks for the info!