DrinkaBilly
Member
I have 5 gal glass carboy bubbling with Murray's Pasteurized Virgina Apple Cider pitched with White Labs 775 "English Cider Yeast." It has been going strong for 8 days. I have since added some raisins and am about to throw in a cup of strong black tea.
I am not sure what my plan is for it. Maybe back sweeten into bottles without pasteurization. Although I am not sure if this yeast will perk back up after the cider has dried.
It also has a high acidity, according to the wine kit titration set I used. .5%. Which is odd because the cider before fermentation was at .4% acidity. I find it hard to believe it could be undergoing acetifiction because it is bubbling so strongly and tastes great.
My question then is, once it has reached 1.000 gravity, should I rack it into a secondary? And if so why? What would be the benefits as opposed to bottling right then and there?
I am not sure what my plan is for it. Maybe back sweeten into bottles without pasteurization. Although I am not sure if this yeast will perk back up after the cider has dried.
It also has a high acidity, according to the wine kit titration set I used. .5%. Which is odd because the cider before fermentation was at .4% acidity. I find it hard to believe it could be undergoing acetifiction because it is bubbling so strongly and tastes great.
My question then is, once it has reached 1.000 gravity, should I rack it into a secondary? And if so why? What would be the benefits as opposed to bottling right then and there?