oljimmy
Well-Known Member
If I understand it, 'Primary' fermentation refers to the yeast eating the raw, initial sugar until they've had enough. 'Secondary' is more like aging, or allowing other chemical processes to soften and otherwise change the character of the cider (sometimes via a special kind of fermentation where bacteria convert harsher malic acid into softer lactic acid).
So, yes, adding more juice at this stage just means extending the primary fermentation. However, if you add that juice after finding a way to kill or neutralize the yeast (cold crashing, pasteurization or a dose of sorbate and sulfite) then no further primary fermentation will occur and you can transition to secondary.
My ciders taste super gross right out of 2 weeks in primary... people say it a lot but it's true, patience is the major virtue of the cidermaker. Odds are very good that in 2 months you'll have a very palatable drink, providing you keep it sealed away in moderate temperatures.
So, yes, adding more juice at this stage just means extending the primary fermentation. However, if you add that juice after finding a way to kill or neutralize the yeast (cold crashing, pasteurization or a dose of sorbate and sulfite) then no further primary fermentation will occur and you can transition to secondary.
My ciders taste super gross right out of 2 weeks in primary... people say it a lot but it's true, patience is the major virtue of the cidermaker. Odds are very good that in 2 months you'll have a very palatable drink, providing you keep it sealed away in moderate temperatures.