I have a cider that has been in primary for about 3 weeks. My plan was to move it to secondary for some bulk aging while it clears. However, looking at it today it is already crystal clear - like read-a-newspaper-through-it clear. Is there any added benefit to moving it to secondary and letting it bulk age for a while (how long?). Or can I go straight to bottles at this point (it's going to be a dry, carbonated cider if that matters)
recipe:
local, fresh-pressed, UV pasteurized juice
added some "caramelized" juice to up the gravity (1 gallon of juice boiled down to 16 ounces)
pectic enzyme
yeast nutrient
OG 1.064
gravity when checked a week ago - 1.000
used Lalvin 71B-1112 white wine yeast
fermented on 0.5 ounces of medium toast hungarian oak cubes
recipe:
local, fresh-pressed, UV pasteurized juice
added some "caramelized" juice to up the gravity (1 gallon of juice boiled down to 16 ounces)
pectic enzyme
yeast nutrient
OG 1.064
gravity when checked a week ago - 1.000
used Lalvin 71B-1112 white wine yeast
fermented on 0.5 ounces of medium toast hungarian oak cubes