Cider newbie secondary fermentation question

[everphilski]

Good evening,

I made my first brew last month using Ed Wort's Apfelwein recipe and it turned out great.

I kicked off a second batch two weeks ago (different recipe: brown sugar and molasses instead of corn sugar, S04 yeast) and I checked the SG this evening and it's right about where it should end up, although it is still cloudy. So as far as I can tell fermentation is "complete". No bubbling and the bulk of the yeast has settled to the bottom. When I hear some people talk about cider they talk about a two week primary fermentation and a two week secondary fermentation. If I'm not adding any additional sugar or other additives for flavor, is it possible to just call it 'done' after the primary fermentation and use a product like super-kleer to clear it out and then cold crash and carb (I am kegging, not bottling). Attached SG of initial and tonight - 1.072 to 1.004.

If not... why?

Thanks for helping a newbie out,
philip

 

[Maylar]

If the gravity doesn't change for 3-4 days I think you can call it done.

 

[everphilski]

Thanks Maylar. Last brew I just let it sit till clear (4ish weeks) so this is the first time using finings like super-kleer. Google searches returning mixed feedback whether to user super-kleer before or during/after cold crashing. I see some saying it works best at room temperature, and others saying it is just fine to use while (or after) cold crashing.

thanks,
philip

 

[Chalkyt]

It sounds O.K. to me. Generally, I find that S04 and AS2 (quite similar) can get down from 1.050 to 1.010 in a week even at 12C, especially if I have included a small amount of DAP with the yeast. I then rack to secondary to let it clear for a month or so before adjusting and bottling, but I have left it on the lees for this time (and even longer) without any ill effects.