I have 6 carboys of cider and 1 55 gallon oak barrel of cider. They underwent their primary fermentation around mid November. Obviously, the carboys finished before the barrel, but I would say they generally were stopped fermenting by the beginning of December. The ciders have been sitting in the same fermentation vessels since they stopped fermenting. It is now mid January.
My first question is this:
Is it going to be a problem that the cider has been sitting inactive on top of the yeast sludge for so long? Will their be off-flavors or potentially new and exciting flavors?
My second Question is this:
Should I re-rack all the carboys into fresh carboys for a secondary-fermentation, or should I just bottle as is?
as far as the barrel goes, when should I re-rack it, to age into another barrel?
If I do re-rack the carboys, should I add sugar for secondary fermentation, or just let it be as is?
Thank you very much.