worlddivides
Well-Known Member
Hi guys,
So far, all of the ciders I've made I've done both a primary and a secondary, but the current cider I'm fermenting has the lowest OG of any cider I've ever made (around 1.051, I believe. I noted it down somewhere, but that's what I remember) and this is also the first cider I'm using an ale yeast on (the previous ciders were either "cider" yeasts or wine yeasts). I also have no intentions to rack this cider onto cinnamon, nutmeg, or any other similar flavors (which I actually did on my last cider), so I'm not sure if there really is any benefit to a secondary.
I know that putting it in a secondary will help clarify it, but to be honest, I've never really cared about clarity (I say, even though I put a decent amount of pectic enzyme in this one - and even though I've used KC Finings and other clarifiers in the past). As long as it tastes good, it's good for me.
So, what do you say? Is a secondary needed? Or even beneficial?
So far, all of the ciders I've made I've done both a primary and a secondary, but the current cider I'm fermenting has the lowest OG of any cider I've ever made (around 1.051, I believe. I noted it down somewhere, but that's what I remember) and this is also the first cider I'm using an ale yeast on (the previous ciders were either "cider" yeasts or wine yeasts). I also have no intentions to rack this cider onto cinnamon, nutmeg, or any other similar flavors (which I actually did on my last cider), so I'm not sure if there really is any benefit to a secondary.
I know that putting it in a secondary will help clarify it, but to be honest, I've never really cared about clarity (I say, even though I put a decent amount of pectic enzyme in this one - and even though I've used KC Finings and other clarifiers in the past). As long as it tastes good, it's good for me.
So, what do you say? Is a secondary needed? Or even beneficial?