Secondary vessel shortage

[ScoobyDude]

Last night I racked 4 gallons of (my first batch of) apple cider to gallon sized secondary vessels. Without much planning or understanding of cider I went ahead and:

- poured 4 more gallons of cider on the yeast cake. that already took off overnight and is fermenting away.

- left too much headspace in two of the gallon secondary vessels and so topped them off with caramel/cinnamon simple syrup.

So, my issue is that in a weeks time I ought to transfer the second batch into secondary vessels, which are - and to my understanding should - remain occupied by the first batch for a couple more weeks. Having put the simple syrup into two of those secondaries, they'll need go a bit longer I'm assuming as well, and I should really rack those into a secondary again in due time.

Should I bottle the newly secondaried stuff in a few days? Or bottle the second batch as it comes out of the primary? Or get busy drinkin'??

Advice from some experienced folk is welcomed. And FWIW, this is with champagne yeast.

 

[Randzor]

You can leave in primary for a month without issue. Some people leave it longer.

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[punkrawkgeek]

Sit back relax, and have a drink. I left my last batch in in primary for just over a month. And it has turned out quite nice. It was my first attempt at making a cider. Apple Pomegranate. Not too bad.

 

[ScoobyDude]

Cool. I was thinking it would be nice to cut off fermentation before it runs dry but considering its champagne yeast that's of no use. Will be leaving it all as is for a few weeks. Thanks! ...I just want to drank it

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[EpicCider]

Are you worry about any exposure to old yeast breakdown or lees? Just curious.

 

[ScoobyDude]

Are you worry about any exposure to old yeast breakdown or lees? Just curious.

Yes, I wasn't too keen on leaving this batch sit on the yeast for a couple weeks. I also wanted to prevent this batch from fermenting totally dry, as to my understanding it is not wise to backsweeten and bottle pasteurize cider made with champagne yeast. ..I'm still learning about cider-making

 

[Randzor]

Scooby, you can, but you need to let it ferment dry then back sweeten. champagne yeast is like a moving freight train once it gets going... it won't stop.