Clay_J
New Member
A week ago, I started my first ever homebrew using one gallon of store bought honeycrisp cider. I used about a third of a 5g packet of SAF104 Ale/Beer yeast. I started it on 8/10/22 and moved it to a secondary on 8/17/22 due to the fact that the bubbling had stopped. The initial gravity was 1.050 and after a week it was at 1.000. It tasted dry and kind of watery, but I could definitely taste the apple in it as well. I have read that ciders ferment dry, so I figure everything thus far is going smoothly.
I have a few questions regarding what steps I should take next. How long should I let it sit in the secondary before bottling? How will time in the secondary alter the flavor? What does letting it sit in the secondary achieve? If the fermentation is complete, why do you not just bottle immediately and add the non-fermentables?
I have a few questions regarding what steps I should take next. How long should I let it sit in the secondary before bottling? How will time in the secondary alter the flavor? What does letting it sit in the secondary achieve? If the fermentation is complete, why do you not just bottle immediately and add the non-fermentables?