Backfilling while racking concern

[ArtV]

So after getting some great replies about leaving too much space in the carboy after racking I decided to add a gallon of the same cider I had used for the batch. This eliminated the space but whatever yeast made its way when I racked the cider has fermented the sugar from the added juice. There seems to be a decent amount of sediment so know I am wondering if I should rack it once again or maybe let it sit in cold garage until bottling. Will there be off flavors if I do not rack it again and sits on the lees?

Thanks.

 

[bernardsmith]

IMO, Shmoopy, a great deal depends on the yeast you are using and the amount of time you allow the cider (or wine ) to sit on the lees (the sediment). Gross lees (a thick layer) that is perhaps a half inch or more I think you want to rack. If the lees are much finer and perhaps about 1/4 of an inch or so I think 60 or even 90 days won't be a problem. Some yeasts with some sugars (D47 with honey for example) have a poor reputation for the off flavors that they are said to produce. Those flavors are caused by what is called autolysis - the breakdown of the yeast cells when they die.

 

[ArtV]

Sorry, my daughter gave me the name for the site. It's from Seinfeld.

Thanks for the info Bernard. Saratoga is easily one of my favorite towns in NY.