secondary for cider? - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > secondary for cider?
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Thread Tools
Old 02-21-2009, 11:36 PM   #1
Feedback Score: 0 reviews
Join Date: Jan 2009
Location: lubbock
Posts: 130
Liked 1 Times on 1 Posts

Default secondary for cider?

ok before I start, i have searched the forum many hours, so I have done the leg work. I will be doing 3 gallons of cider (3 1gal jugs so I can add passion tea to one, bangle spice to one, and keep one pure) my question is about secondary fermentation.
1. is it necessary?
2. Do I wait till its gravity stays the same like beer?
3. how long in the secondary?
4. is tea a good idea to add at the beginning, or in the secondary?

Thank you!!!!!!!!!!!!!!!!

I cant stop buying supplies! It's a sickness!!!! First the beginner supplies, then some upgrades, then a fermentation chamber, and now all grain! When will it stop?
aaronbeer is offline
Reply With Quote
Old 02-21-2009, 11:44 PM   #2
Feedback Score: 0 reviews
Join Date: Dec 2008
Location: London Ontario
Posts: 89

I can't help ya with the tea question, never heard of it before.

But there is no need for a secondary for regular cider. It should ferment till it reachers 1.000, if you use a champagne yeast I think it will go till about 0.998

I let my cider sit for 2 months at 65F, till it gets crystal clear.

I would try adding the tea at the beginning, since it's not a fermentable sugar it's not going to go away.

Beer prices in Ontario Canada
24 Bottles for $28.89..........That's the DISCOUNT brand!
billy_awesome is offline
Reply With Quote
Old 02-22-2009, 01:17 AM   #3
Feedback Score: 0 reviews
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


But even though it is not fermentable sugars, the tea's color and aroma may be scrubbed out by the co2 of a strong fermentation. I am only pointing this out to say that there are benefits to adding flavoring to both primary and secondary, and both will lead to different flavor profiles.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
Reply With Quote
Old 02-22-2009, 02:36 AM   #4
Feedback Score: 0 reviews
Join Date: Jan 2008
Location: North East, MD
Posts: 29

Following the advice on here regarding not xsfering to 2ndary for cider...

I bottled one 5 gal batch after 2-3 weeks in primary and added 5 more gallons of the same musselmen's apple cider into the fermenter with yeast residue and let it go 3-4 months. (just store bought cider and dry beer yeast)

The 1st 5 gallons was awesome...crisp and clean. The 2nd 5 gallons, which I just kegged this week, tastes the same initially, but has an off flavor/after taste. Why? I don't know if it was the residue or the extended time.

So, to be on the safe side, next time I'll transfer to a fresh container after 1-2 weeks to start aging.
SirFizzle is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider changed color in secondary ackatack Cider Forum 16 09-25-2011 11:55 PM
Cider carbing secondary?! bigmanbt Beginners Beer Brewing Forum 5 10-28-2009 12:03 AM
Help with brewing first batch of cider - Secondary? Dstruxion Cider Forum 1 11-15-2006 04:49 AM
Cider has slowed down to one BPM in airlock. Time to secondary? britishbloke Cider Forum 20 11-03-2006 07:13 AM
No secondary Cider? xpoc454 Cider Forum 2 10-27-2005 09:59 PM

Forum Jump