jaginger
Well-Known Member
I'm on my second batch of cider and I'm looking for a little explanation of the techniques that can be used after primary is done. I plan on letting this sit for a good while to make it excellent, but I'm not sure the definition/purpose of the three techniques listed. Can somebody answer a couple questions please?
If the yeast is done in primary, does "secondary fermentation" require adding more fermentables to restart the process? What is the purpose of this?
Or is secondary fermentation basically the same as bulk aging?
What is the advantage/disadvantage of bulk aging vs bottle aging (assuming that no carbonation is added and the cider will be bottled still.) Do they accomplish the same thing?
thanks a lot!
If the yeast is done in primary, does "secondary fermentation" require adding more fermentables to restart the process? What is the purpose of this?
Or is secondary fermentation basically the same as bulk aging?
What is the advantage/disadvantage of bulk aging vs bottle aging (assuming that no carbonation is added and the cider will be bottled still.) Do they accomplish the same thing?
thanks a lot!