Philistine
Well-Known Member
Would there be any effect or benefit to racking a hard cider that has fermented in the primary to a secondary on top of fresh sliced apples?
It would be a new source of sugar for any remaining yeast to ferment and would probably need racked again. I would reccomend NOT doing it because IMHO it seems like a waste of time re-starting fermentation.(but you can do whatever you wanna do)
Is there any downside to racking hard cider into the secondary only after 2 weeks? My first run I waited till 3 weeks and it tasted yeasty when racking. I am attempting to avoid this again. Since I am new to making hard cider and didn't take gravity readings for either run, so please understand my freshness to the game. To my understanding, the yeast cake is what is causing the off flavor correct?
I rack to secondary when the fermentation slows down and when there are thick lees- often that is before 2 weeks.
A yeasty flavor can come from stressed yeast or from a too-high fermentation temperature as well as from poor quality yeast strains, and not always from the lees.
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