First transfer to secondary

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DSeibel

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I will be transfering my first cider to secondary this weekend. Its been in for about 4 weeks now. Initial was about 1.098, and if its at about 1.010 or there abotu I will transfer. So from what I can gather all I do is transfer the juice to another carboy, leaving the yeast cake behind....and limit the amount of aeration. After, just install airlock and wait a few more weeks before bottling..or at least until clear.

Sound about right?

DS
 

Brewkowski

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That sounds right to me, but I just finished bottling my first batch. What did you use to get your OG so high and what yeast did you use?
 
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DSeibel

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I used 5 gallons of non-pastuerized cider, treated with 1/4 tsp of K-Meta, and about a teaspoon of Pectic Enzyme. Also added 1 Kg dextrose. A day later added a pack of standard Wine Yeast and airlocked. OG was high due to the dextrose I would assume. I wanted an alcohol boost so I used the dextrose.

Thanks !
 

Tusch

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You didn't actually say how you intend to transfer, so I would like to point out that you need to rack or siphon the brew. I would assume that is how you intend to do it, but thought it was worth mentioning before you just tried to pour it carefully.
 

billy_awesome

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Are you adding anything into the secondary? like fruit or something?

Just AJ and dextrose or really any basic version of cider doesn't need a secondary at all, I left mine in the primary for 2 months and it was crystal and clear and ready to drink 3 weeks in bottles.
 

SeamusMac

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Hey billy, I like your sig ha ha. So true!

Anyways, I don't think that a secondary is necessary for ciders like "Better Than Apfelwein" or Edwort's Apfelwein. They'll clear naturally within 2 months unless you've boiled your AJ, which may have set the pectins in apple juice, which will require additional effort to clear. Don't risk oxidization if you don't have to.
 
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