Secondary Fermentation Question

[jmclancy]

Hey, first time posting on the forum.

I'm new to home brewing & have a question. I'm currently brewing a cherry/apple cider and a passionfruit/apple cider (both 1 gal to see if I like them)

My question is. When should I transfer to a secondary fermenter? I've read in some places that this should be when my brew reaches about 1.010 gravity. Is this correct?

Thanks guys

 

[Jsmtg32]

When primary is complete. The gravity will be below 1.000. Then rack to secondary leaving as little. Head space as possible.

 

[jmclancy]

I don't mean to sound stupid. But, if primary if complete, at below 1.000. Doesn't that mean that all sugar has fermented out? So no more fermentation will occur?

 

[kgressler]

What type of cider and yeast did you use?
What was your darting gravity?
All things that will help answer your question.

 

[jmclancy]

The yeast was Youngs cider yeast.

By darting I take it you mean the original gravity? For the cherry is was 1.050 & for the mango it was 1.068

 

[Yooper]

I rack to secondary when fermentation is slowing, but not stopped, like at 1.010 or thereabouts. That way, the cider can finish up with reduced headspace, and still be somewhat protected from oxidation by continued fermentation.

 

[MarkKF]

I rack to secondary when fermentation is slowing, but not stopped, like at 1.010 or thereabouts. That way, the cider can finish up with reduced headspace, and still be somewhat protected from oxidation by continued fermentation.

That's what I do too. And I rarely get more than a thin layer of sediment in only the deepest part of the carboy.

 

[jdgabbard]

It depends, really... I normally leave my cider in the primary until it's done. If using an ale yeast, after it finishes to 1.001 or 1.002. If I'm using a wine yeast, montrachet or 1118 usually, I leave it alone for a month or two... Although, I normally don't put cider in a secondary vessel. But if you do, obviously you want to leave very little headspace. But it all depends on the recipe and practices.

 

[jdgabbard]

One more thing, cider tends to finish around 0.998 with wine yeast. I can't speak for the cider yeasts, as I've never used them.