Originally Posted by PFZBeer
About how long should I expect this to take to ferment?
Do I need to transfer to a secondary fermenter at some point?
Do I need priming sugar for carbonization before bottling?
I poked around the forum trying to find answers but there seems to be conflicting views.
Thanks in advance.
If you want to speed things up a bit, you could try degassing part way through, but you would have to be very careful not to oxidize your cider.
If you are not in a rush, I say just leave it and let it be. It'll be done when it is done, which is usually in a few weeks. Keep taking SG readings and when they stabilize under 1.00 it should be done. (although I've never use Notthingham yeast before)
2) As for using a secondary, it really isn't necessary. I personally like to do it to reduce the headspace. If you have started fermenting in a bucket, then your headspace could become a problem, but many people ferment in buckets only and never have problems. Just make sure there isn't much more then an inch of headspace. If your primary is a carboy then you'll be fine, the neck of your carboy reduces headspace considerably. If you do use a secondary, it is a good idea to add some crushed campden tablets to act as an oxygen inhibitor.
What ever you are fermenting in, it is best to keep it topped up.
3) If you want to carbonate, then yes you will want to use priming sugar. You can use dextrose, brown sugar, honey, or apple juice concentrate.
If you are looking for sweet and carbonated, then you'll want to look at the sticky on bottle pasteurizing by Pappers.
Good luck, and feel free to ask as many beginner question as you want. But remember a faster way to get answers is to use the search tool. Most beginner’s questions have been asked before.