Just got into home brewing and I decided to make a batch of hard cider since it looked a heck of a lot easier than the last 2 batches of beer I've made.
I used a simple recipe of 5 gallons pasteurized cider (no preservatives) and 2 cans of frozen concentrated apple juice. I used Wyeast Sweet Mead liquid yeast and everything seems to be going well with fermentation.
Will I really have any benefit using secondary fermentation? I'm fine either way and I realize I will have to age this stuff longer than beer to get the best flavor but I figured I should ask if this step is really needed.
Thanks
I used a simple recipe of 5 gallons pasteurized cider (no preservatives) and 2 cans of frozen concentrated apple juice. I used Wyeast Sweet Mead liquid yeast and everything seems to be going well with fermentation.
Will I really have any benefit using secondary fermentation? I'm fine either way and I realize I will have to age this stuff longer than beer to get the best flavor but I figured I should ask if this step is really needed.
Thanks