Racking question

[rivalry15]

Hello all,
I have a few 1 gallon batches fermenting. Fermentation had slowed and they looked much clearer than when I started (used fresh orchard cider). I racked them to get them off of the lees and topped up with more cider. Am I correct in thinking that fermentation will start again even if the cider was relatively clear?
I plan on letting them sit in secondary for some time before bottling as a still cider.
Will they be ok, or should I pitch more yeast?
Thanks.

 

[babybalrog]

If you didn't do something like cold crashing or using tables to remove/kill the yeast in suspension, then my understanding is that it will restart. It happened to me even after cold crashing.

I'm new so maybe somebody else has a better response.

 

[rivalry15]

No cold crash or Camden, the cider was in primary for about 2 weeks and was relatively clear. I wanted to get the cider off the lees and let it age in secondary for a bit before bottling.

 

[tstanonis1]

if you add cider "sugar water" to you ferment yes, it will start fermentation again... you still have live yeast in there floating around. that is also why you would have wanted to let it sit, to condition for a few more weeks. the yeast would have been chewing down on the more complex sugars that weren't eaten up during primary. now that you have added more simple sugars to the ferment your yeast will begin basically primary all over again.

I don't think you did any harm other then maybe adding more time that you are going to have to wait for it to finish up.