Anaximenes
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- Nov 16, 2019
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Hi, I'm about to start my second batch of cider and was hoping to get some suggestions on my plan so I don't waste all this juice. I have a couple specific questions outlined below as well. Thanks in advance!
I will be starting with 6 gallons of fresh pressed cider from a farm, unpasteurized.
I will be starting with 6 gallons of fresh pressed cider from a farm, unpasteurized.
- Add campden tablets and wait 48 hours.
- Transfer juice to 6.5 gallon carboy for primary fermentation. Pitch yeast (Nottingham ale yeast). Add yeast nutrient. Add pectic enzyme clarifier.
Q1: Is this too little headspace for primary fermentation? My goal is to move to a 6 gallon carboy during secondary and have it filled all the way to the neck. Maybe it's okay as long as I set up a blow-off tube? - After a couple weeks, once bubbling slows, rack to 6 gallon carboy. Fill all the way to neck. Let sit for about 1.5 months.
- Rack to a second 6 gallon carboy for tertiary fermentation. Leave for 2 months.
Q2: I will have some headspace after leaving sediment at the bottom of the secondary fermenter. What is the best way to deal with this at this stage? I was thinking I would add sanitized marbles. - Bottle and prime for carbonation.