Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Secondary vessel shortage
Reply
 
LinkBack Thread Tools
Old 02-19-2014, 08:39 PM   #1
ScoobyDude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Location: Cambria, CA
Posts: 94
Liked 3 Times on 3 Posts

Default Secondary vessel shortage

Last night I racked 4 gallons of (my first batch of) apple cider to gallon sized secondary vessels. Without much planning or understanding of cider I went ahead and:

- poured 4 more gallons of cider on the yeast cake. that already took off overnight and is fermenting away.

- left too much headspace in two of the gallon secondary vessels and so topped them off with caramel/cinnamon simple syrup.

So, my issue is that in a weeks time I ought to transfer the second batch into secondary vessels, which are - and to my understanding should - remain occupied by the first batch for a couple more weeks. Having put the simple syrup into two of those secondaries, they'll need go a bit longer I'm assuming as well, and I should really rack those into a secondary again in due time.

Should I bottle the newly secondaried stuff in a few days? Or bottle the second batch as it comes out of the primary? Or get busy drinkin'??

Advice from some experienced folk is welcomed. And FWIW, this is with champagne yeast.

__________________
On Deck: FF APA
Primary: Columbus/Cascade APA
Secondary:
Bottled: Mosaic/Citra IIPA, Scottish Ale, Mexican Chocolate Stout, Steam Ale, [Caramel] Apple Cider, Kombucha
ScoobyDude is offline
 
Reply With Quote Quick reply to this message
Old 02-19-2014, 11:40 PM   #2
Randzor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 478
Liked 40 Times on 34 Posts
Likes Given: 3

Default

You can leave in primary for a month without issue. Some people leave it longer.

Sent from my SCH-I535 using Home Brew mobile app

__________________
Randzor is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2014, 02:22 AM   #3
punkrawkgeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Location: North Vancouver, British Columbia
Posts: 118
Liked 9 Times on 7 Posts
Likes Given: 12

Default

Sit back relax, and have a drink. I left my last batch in in primary for just over a month. And it has turned out quite nice. It was my first attempt at making a cider. Apple Pomegranate. Not too bad.

__________________
punkrawkgeek is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2014, 06:02 AM   #4
ScoobyDude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Location: Cambria, CA
Posts: 94
Liked 3 Times on 3 Posts

Default

Cool. I was thinking it would be nice to cut off fermentation before it runs dry but considering its champagne yeast that's of no use. Will be leaving it all as is for a few weeks. Thanks! ...I just want to drank it

Sent from my SCH-I200 using Home Brew mobile app

__________________
On Deck: FF APA
Primary: Columbus/Cascade APA
Secondary:
Bottled: Mosaic/Citra IIPA, Scottish Ale, Mexican Chocolate Stout, Steam Ale, [Caramel] Apple Cider, Kombucha
ScoobyDude is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2014, 05:59 AM   #5
EpicCider
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 141
Liked 5 Times on 5 Posts

Default

Are you worry about any exposure to old yeast breakdown or lees? Just curious.

EpicCider is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2014, 04:56 PM   #6
ScoobyDude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Location: Cambria, CA
Posts: 94
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by EpicCider View Post
Are you worry about any exposure to old yeast breakdown or lees? Just curious.
Yes, I wasn't too keen on leaving this batch sit on the yeast for a couple weeks. I also wanted to prevent this batch from fermenting totally dry, as to my understanding it is not wise to backsweeten and bottle pasteurize cider made with champagne yeast. ..I'm still learning about cider-making
__________________
On Deck: FF APA
Primary: Columbus/Cascade APA
Secondary:
Bottled: Mosaic/Citra IIPA, Scottish Ale, Mexican Chocolate Stout, Steam Ale, [Caramel] Apple Cider, Kombucha
ScoobyDude is offline
 
Reply With Quote Quick reply to this message
Old 02-21-2014, 05:25 PM   #7
Randzor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 478
Liked 40 Times on 34 Posts
Likes Given: 3

Default

Scooby, you can, but you need to let it ferment dry then back sweeten. champagne yeast is like a moving freight train once it gets going... it won't stop.

__________________
Randzor is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary vessel epc071 Wine Making Forum 3 07-16-2012 10:20 PM
Secondary Vessel Question segallis Beginners Beer Brewing Forum 2 07-20-2011 01:27 AM
Secondary = new vessel always? timbudtwo Beginners Beer Brewing Forum 20 03-15-2011 11:52 PM
Keg as conditioning vessel / secondary smashed4 Bottling/Kegging 8 11-11-2008 12:14 AM
Secondary Vessel for Lagering xamers General Techniques 10 06-05-2008 01:35 AM



Newest Threads

LATEST SPONSOR DEALS