Racking to secondary at 1.005

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naeco

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A person that I think knows what she is talking about when it comes to cider told me that she recommended racking to secondary at 1.005 and not to wait till completely dry(1.000). The book : Cider Hard and Sweet By Ben Watson is where she got that information and I was wondering if it really makes a difference ?

thanks
 
It would seem that having a small amount of fermentation occur in the secondary would be helpful to fill the void container space with co2, rather than air which is high in oxygen.
 
Not worth the effort to try and catch it at that SG. If you really want to ensure it creates CO2 in the secondary, add a few ozs of fresh apple juice to it when it is in the secondary.
 

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