How long is too long in the primary?

[pshankstar]

I started my first batch on 1/17/16 and it's still in the primary. Life has been crazy lately (family with two small kids, work and travel for work & just life). The last few weekends I say " I'm going to rack it to the secondary" and it doesn't happen. It's clearing really well right now. The air lock is still pushed up (3 piece) so there is a good layer of CO3 in there.

Thanks for the input.

 

[eadavis80]

What was the OG of the beer? have you taken any gravity readings? Odds are it's done and there is no need to rack to secondary. Many will say don't rack unless you age, add fruit, add some other addition (bourbon soaked wood chips, etc.) or dry hop. Others simply add dry hops to primary. I'd rack it personally, but you'll get a zillion different answers.

 

[CKuhns]

For ciders you are very likely OK if it has been a month in primary. (Depending upon the yeast used could add some off flavors if held longer. But typically not too much of a concern.) I would rack it off the lees, check the gravity and taste it. Then determine if you need to age for a bit, add spices etc. before bottling or keg. If gravity is stable over a few days to a week then you are likely good-to-go and can bottle or keg.

 

[pshankstar]

Thanks guys!! I'll rack it over tonight and take a gravity reading and report back the details.

 

[pshankstar]

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The OG was 1.048 when I checked it before pitching the yeast on 1-17-16. Tonight it clocked in at 1.000. I used Nottingham yeast so I'm sure with these readings it's done fermenting. I have placed the secondary out in the garage to cold crash it this week. I figure I will probably bottle it this coming weekend and let it age in the basement.

Any thoughts or suggestions please let me know. Thanks guys!

 

[Greghark]

To the original question, how long is too long? Most folks seem to be in a hurry and try to rush things adding in a couple weeks. As a wise man said "relax..." there are styles of cider and methods of fermentation that stay in a single container for many months without racking at all. That's a bit of an extreme of course but it is doable. I base my times ROUGHLY off of the recipe I'm using but most specifically off of the estimate alcohol level. For me, stronger= longer. For a standard cider I shoot for about 4 weeks before racking or dropping the lees if I'm using a conical fermenter. Then I base the next racking off of how long it takes to clear, normally I plan on another 4 weeks. If it drops a lot of sediment I may rack and let it sit longer. It is really up to the cider. For stronger alcohol recipes (added sugars) I'll go longer before the initial rack, watching the airlock to get a feel for activity.

I try to keep my activity to the sit and stare variety so I don't disturb the delicious magic going on.

You can go faster without problems or longer. Most important thing to keep track of if you're letting it sit is to keep the airlock full.

 

[GHBWNY]

I'd rack it personally, but you'll get a zillion different answers.

Actually, there are only two answers: rack to secondary; don't rack to secondary, but a zillion different opinions to back them up. I hold to the simple premise that you use a second fermentation vessel when there is a second fermentation initiated by adding something fermentable like fruit, sugar, etc..

Interesting that one of the only places you see the suggestion to arbitrarily rack to a secondary when it is not needed is in extract kit instructions.

I believe it is from this that most beginning brewers are propagandized into believing they MUST rack to a secondary to make the best beer. I would contend that 90% of the brewers on this site, including even those who routinely use a secondary, would disagree.

 

[Maylar]

I believe it is from this that most beginning brewers are propagandized into believing they MUST rack to a secondary to make the best beer. I would contend that 90% of the brewers on this site, including even those who routinely use a secondary, would disagree.

Cider isn't beer. Fermentation takes a lot longer, and often we age cider for months before bottling or kegging. Having cider on the lees for a long period can impart off flavors from the yeast.

There's also the issue of stabilizing cider, like wine, so that we can add some sweetness before kegging. Unlike beer, cider ferments completely dry and leaves no residual sugars. Stabilizing requires that the yeast has completely dropped out of solution else you risk refermentation. Often people will rack multiple times until no lees has fallen for 2 months.

 

[GHBWNY]

Cider isn't beer. Fermentation takes a lot longer, and often we age cider for months before bottling or kegging. Having cider on the lees for a long period can impart off flavors from the yeast.

There's also the issue of stabilizing cider, like wine, so that we can add some sweetness before kegging. Unlike beer, cider ferments completely dry and leaves no residual sugars. Stabilizing requires that the yeast has completely dropped out of solution else you risk refermentation. Often people will rack multiple times until no lees has fallen for 2 months.

Sorry, overlooked the "cider forum" aspect. Carry on.

 

[Wreck99]

FWIW - I've forgotten about a couple of beers before, the worst one being like 4 months in primary. It was perfectly fine in the end.

 

[Albionwood]

I often leave mine in primary for months. Safer than exposing it to air by racking, although it is true that the lees can eventually contribute some funky flavors. On the other hand, many people actually prefer those flavors. De Gustibus, and all that.