cider in Seconary resumed fermentation

[ikelee]

My cider has resumed fermenting in secondary after about a week and half.
It's a slow bubbling and I'm wondering if anyone had any ideas as to why this is happening?

 

[MarkKF]

It almost always happens with me. Not sure why. Theory is the racking cleans out dead cells adds some oxygen or stirs up nutrients. Or maybe it's just temperature.

 

[acemannw]

You probably stirred up the yeast and added in some Oxygen.

How did you move the cider from the fermentation container to the secondary??

 

[ikelee]

You probably stirred up the yeast and added in some Oxygen.

How did you move the cider from the fermentation container to the secondary??

I used this racking cane that has this rubber top that goes ground the top of the carboys lid and it has this nipple that you can blow air into (through th is filter attachment) so pressure is built up and starts siphoning the cider through the tubing.

I've heard there is a bacteria strain that's beneficial for the cider that can start breaking down stuff to help improve the flavor and can create bubbles like what I'm seeing, but I've forgot what exactly this process is called.

 

[D-west]

What was your gravity reading at when you racked to secondary?

How long was it in primary for?

 

[Icarus9414]

Apples have a fairly high concentration of malic acid. After the primary fermentation, the yeast and other possible microbes in solution will go from consuming simple carbohydrates to more complex carbohydrates. Malolactic fermentation can occur in the secondary and continue your fermentation process. I've had it happen in several batches and had a slight reduction in my final gravity reading before bottling. I would assume it is fairly common but is more likely to happen if you rack your cider early.