First cider ever

I'm making a 5 gallon batch of cider using store bought apple juice and a white wine yeast that was recommended by my local home brew store. 1st day in the fermenter was on the 20th of this month and I was just wondering when I should rack it to another carboy and how often I should rack it. Also I don't think I want to carbonate so I assume I can use any bottles to age?

Thanks!

 

Why rack it at all? Do you have a specific reason to?

A lot of homebrewers only rack to a secondary when there's a specific reason to, such as racking over fruit or dry hopping. If you're not planning on anything like this, I don't see any issues with just letting the cider sit in primary the whole time.

If you're not carbonating you should be able to use just about any bottle you like to age.

 

My understanding was that most folks racked to a secondary fairly soon after fermentation had slowed significantly to prevent picking up off flavors from the massive pile of dormant and dead yeast in the bottom of the primary fermenter.

I say this wondering myself as I have not brewed my own yet, but I did used to play brew assistant to my buddy a few years back. That is what he did and what I have heard many recommend, but I see a lot of contrary opinions on the matter too.

 

This is the reason why most brewers used to do this, and why many still do. However (although often debated) this has been shown to be unnecessary and the potential for bad things to happen due to racking such as oxidation and infection far outweighs the need to get it off the yeast. I never rack unless I have a specific need to.

 

+1 on Black Goat's response.

Also, as each of you have alluded to, it is a matter of opinion upon which homebrewers often differ.

That said, if you choose to rack to secondary as a matter of routine, while I don't do this myself, it's my understanding that you can do this once primary fermentation is complete. As far as how often to rack, if I were to rack, it'd only be once. This accomplishes the objective of getting the brew/cider off the lees without the extra chances for possible oxidation/infection that additional racking steps could introduce.

 

When I was brand new new to brewing, I always racked to secondary because that is what "everybody" said to do. I now always leave the primary alone for at least 4 weeks, and then cold crash. Cold crashing has been a real lifesaver in terms of time and hassle. When I didn't have temperature controlled fermentation, using the secondary to clear was a good idea at the time. Anyway, be patient and let the yeast do their thing, and when they are done, they will drop out by themselves.
I forgot to mention; less racking equals more beer left to bottle.

 

Thanks Yooper!

Maybe I should stick to giving advice to beer brewers.

Oh, wait, I'm a noob brewer too.

 

Gee willikers, Yooper, I'm sorry I didn't get it right. I was waiting for the Beaver to get home from school and I got bored, and, well, you know.

Exits room with tears in his eyes. See what happens when I'm waiting for the beaver to get home. Oh, hi Honey!

 

Would your thoughts on this differ if the primary fermenter were more of an open type, like a big SS pot? Speaking about a cider/fruit juice wine/cyser/melomel/mead sort of brew, not a beer.

 

Yooper, I was making an off color joke, and I apologize if I offended you. You are right, I was talking beer when I should have said cider.