So ... I have a hopefully simple question about secondary for the experts in there .... is it possible to let cider stay in the secondary for too long ? Especially regarding carbonation/bottle conditioning later ?
I have usually had my batches for about 4 weeks in primary, then approx 4 weeks in secondary, then priming and bottling .... now I have a plan on leaving 3-4 carboys/demijohns in secondary until spring, or maybe until say early march. Too get a batch-aging, a nice clearing, some smooting out of the taste ... all that. That means almost 5-6 months in secondary. Would that be all right ? And will there still be enough live yeast in suspension to carbonate ? (2 of my demijohns are wild ferments, so I would prefer not to add yeast later)
thx
I have usually had my batches for about 4 weeks in primary, then approx 4 weeks in secondary, then priming and bottling .... now I have a plan on leaving 3-4 carboys/demijohns in secondary until spring, or maybe until say early march. Too get a batch-aging, a nice clearing, some smooting out of the taste ... all that. That means almost 5-6 months in secondary. Would that be all right ? And will there still be enough live yeast in suspension to carbonate ? (2 of my demijohns are wild ferments, so I would prefer not to add yeast later)
thx