Beerosaurus
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- Feb 15, 2017
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Hello. Fairly newbie here. Recently I started fermenting about 4 gallons of cider made from pasteurized organic apple juice and champagne yeast, in a 5 gallon carboy.
1:I plan to rack it to a secondary (I think) but I'm concerned about oxidation from the headspace in my second carboy. I figured a good solution would be to add some apple juice concentrate to the secondary to kick up the yeast some more to make co2, and to add apple flavor. Is this a good idea? Also how much should I add? One can good?
2: Also, I plan to back sweeten with xylitol because of the dryness of champagne yeast. Should I do that during secondary fermentation or when I add it to my bottling bucket at the end?
Here is a picture of my setup. Two 5 gallon carboys, and some concern for the headspace since when I rack to secondary there will be even more.
http://imgur.com/a/bXiL5
1:I plan to rack it to a secondary (I think) but I'm concerned about oxidation from the headspace in my second carboy. I figured a good solution would be to add some apple juice concentrate to the secondary to kick up the yeast some more to make co2, and to add apple flavor. Is this a good idea? Also how much should I add? One can good?
2: Also, I plan to back sweeten with xylitol because of the dryness of champagne yeast. Should I do that during secondary fermentation or when I add it to my bottling bucket at the end?
Here is a picture of my setup. Two 5 gallon carboys, and some concern for the headspace since when I rack to secondary there will be even more.
http://imgur.com/a/bXiL5