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Old 11-05-2008, 03:55 PM   #1
Oct 2008
Posts: 8

Well, I did as I was advised in my earlier post, and just left the cider alone for 2 weeks. Yesterday, popped the lid off and took an SG reading - 1.008. Also tasted, very dry.

So, this weekend, my plan is to rack to secondary, add pectic enzyme (I failed to do this initially), and let it clear. Is there anything else I should be adding or doing at this point? Is there a suggested amount of time for secondary fermentation before bottling?

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Old 11-05-2008, 04:14 PM   #2
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

Bare necessity for secondary: Wait for complete fermentation which means consistent SG's for several days without change, and it should be crystal clear.

But, the longer you age it, guarantee the better it will taste.
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

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