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somemofo · 01-21-2013, 12:10 AM

Total newb question. What is the purpose/advantage to doing secondary fermentation at a lower temp? I am not yet setup with temp control. Is there a way to complete this with constant temps from 68-72?

wmubronco03 · 01-21-2013, 11:15 AM

Quote:

Originally Posted by somemofo

Total newb question. What is the purpose/advantage to doing secondary fermentation at a lower temp? I am not yet setup with temp control. Is there a way to complete this with constant temps from 68-72?

The lower temps will drive the remaining yeast dormant. They will settle out and help to clear the cider. Also it helps to mellow the flavors. I would make sure it is fully fermented out in primary then age it for at least a month in your secondary at whatever temp you can get. It probably wont clear as much but it should still be okay. I've got 5 gallons at a cold basement temp (50) that I plan on letting sit until April.

somemofo · 01-21-2013, 03:44 PM

Got it, though it raises another concern. If all the yeast goes dormant (from low temps) and I'm bottling, how will I accomplish carbonation?

Again, I recognize these are newb questions. I've brewed a few ales, but never cider or even lagers, so cold fermentation is new to me.

wmubronco03 · 01-22-2013, 01:42 PM

Quote:

Originally Posted by somemofo

Got it, though it raises another concern. If all the yeast goes dormant (from low temps) and I'm bottling, how will I accomplish carbonation?

Again, I recognize these are newb questions. I've brewed a few ales, but never cider or even lagers, so cold fermentation is new to me.

I think I missed your original point. My bad. The point of a secondary fermentation is to get it off the yeast bed. The yeast will start to cannibalize themselves and your cider can pick up off flavors. This is also a step that could be done with your ales. Secondary ferment allows the brew (whatever it is) to age for a while. It allows the the still active yeast to go about their business without all the old grungy yeast mucking up the works. It allows the flavors associated with ferment to clear up. Your cider or beer probably won't completely clear in the secondary if its just kept at room temp and its only for a couple weeks or a month. Even if it looks relatively clear it should be fine to bottle. There will be enough yeast in it to carb. It should clear in the bottle once its carbed and chilled (unless you get chill haze, another story...) I'm kegging my cider so I don't need to worry about yeast to carb. I can cold secondary ferment and wait until it clears. Secondary fermenting is a great way to improve the flavor of your beer or cider.

richlong8020 · 01-23-2013, 12:02 AM

Ok just I'm clear.

5 gal juice
2 cans concentrate
24 oz lt brown sugar
Cinnamon sticks

Red star cote de blanc for the sweeter side

Primary 2 weeks
Secondary 2 months with cinnamon

Prime and bottle

This sound good? Its what I'm goin to go with. My last batch was Apfelwein and it was great but a lil on the dry side. Looking forward to this soon

richlong8020 · 01-23-2013, 12:03 AM

Ok just I'm clear.

5 gal juice
2 cans concentrate
24 oz lt brown sugar
Cinnamon sticks

Red star cote de blanc for the sweeter side

Primary 2 weeks
Secondary 2 months with cinnamon

Prime and bottle

This sound good? Its what I'm goin to go with. My last batch was Apfelwein and it was great but a lil on the dry side. Looking forward to this soon

OREUS · 01-23-2013, 01:18 AM

Make sure there's no preservatives or pottasium sorbate in the bottled cider. Also, I wouldn't put the cinnamon in at the beginning of the secondary. Put it in about a week before you bottle/keg. I used 5 sticks and, to me, it had a nice cinnamon flavor.