Here's what I was quoting in my post above about malolactic change. It starts with racking to secondary.
After primary ferment, transfer to secondary:
" Now let the cider flow into the secondary jug, but be very careful not to suck up any of the sediment lees in the bottom of the primary jug. Slowly move the tube toward the lees, but watch the hose to make sure it does not start to get cloudy. Don't get greedy here! You will have to abandon a bit of cider if you don't want the whole batch to have a yeast taste and cloudy haze. Leave the last half inch (1.25cm) above the lees, so that you make sure not to suck any yuck into the tube.
Step 3.*Pour a bit in a glass and give it a taste. Of course with all of this work you are going to want to taste some of your fabulous brew. And boy will you likely be disappointed!
Cider at this stage (especially if you have let it ferment all the way) is pretty bitter and harsh. Try some if you like, but remember it gets better from here.
Step 4.*Re-sterilize the*stopper*and*airlock*and put them back on top of the jug. It is time to let our cider sit again. This is officially "secondary fermentation," but you should see very little (if any) bubbling action. I like to let the cider rest at least 30 days, but you can let it "mellow" here in secondary for 2 months. When it is resting in secondary or tertiary, don't shake, move or stir it during this time! About a week before you plan to bottle, move your brew up on the shelf or counter where you plan on racking it into the bottles so you don't shake up the sediment.
HOT TIP:*Cider will mellow over time (like wine) and the taste will become smoother with less harsh notes. If you can stand to wait, it will develop some nice flavor, and will continue to clear as even more sediment settles to the bottom. If you really would like clear, crisp, mellow cider (or if you are making a big batch and want it all to be fantastic) I recommend a third racking (called: tertiary rack). If you can let it rest in tertiary for 3-6 months--and many of the sharp acids will mellow out and increase the body of your brew. For you chemistry buffs out there, this long rest allows the "sharp" malic acids convert to "buttery smooth" lactic acid during malolactic fermentation. Read more specifics on brew tips in Ben Watson's*book, Cider, Hard and Sweet). If you are going to let it age (I always do) you will want to give it that third rack. Leaving it in secondary too long can make it taste yeasty--so rack it into a clean jug if you are going to age more than 8 weeks. Time allows the processes of malolactic fermentation to kick in, and breaks down the harsher "vingary" taste sometimes found in young brew. But young brew is tasty too, so it is your call. If this is not your first batch, or you are experimenting with multiple jugs, do rack one jug thrice and set it back to age for a bit--and taste the difference!
