BetchBrewingCompany
Member
I just racked my first cider into a secondary carboy (I'm only making a gallon)and I have a few questions:
1) Do I keep it at room temp or stick it in the fridge?
2) Do I put a regular screw cap on or do I still need to use my airlock?
3) If it is very tart, was it ok to put in a little more (2 tsp) of lactose non-fermentable sugar to backsweeten (this will not cause it to carb and thus bomb, right)?
4) How long do you usually let it sit in the secondary for if you just want a still cider?
5) When it is done, can I just pour straight from the carboy instead of bottling?
Thanks!
1) Do I keep it at room temp or stick it in the fridge?
2) Do I put a regular screw cap on or do I still need to use my airlock?
3) If it is very tart, was it ok to put in a little more (2 tsp) of lactose non-fermentable sugar to backsweeten (this will not cause it to carb and thus bomb, right)?
4) How long do you usually let it sit in the secondary for if you just want a still cider?
5) When it is done, can I just pour straight from the carboy instead of bottling?
Thanks!