2nd fermentation necessary?

[MontyKi]

If a primary fermentation is still active (the batch is still bubbling), and if bottled, I suppose the pressurized environment will soon cease fermentation, resulting in a cider with some remaining sugar, some sweetness, and carbonated.

Therefore, is a 2nd fermentation only necessary to achieve a 'dry' sparkling apple wine?

Thanks,

Montgomery

 

[GinKings]

No. Unless it runs out of sugar or you pasteurize, a cider fermenting in the bottles will increase pressure until you have broken glass and a big puddle of cider on the floor! Ever heard of bottle bombs?

 

[DWavs]

Kabooooooom!

 

[LeBreton]

I use the secondary to clarify my cider and help it batch mature for consistency. Used for dry, sweet, still and sparkling styles.