Time for secondary?

muddylars · Dec 26, 2007

I'm sorry for this amature question, I'm still a bit clueless when it comes to cider. I've had my cider in a primary for about 10 days, but have only been seeing activity for about six. I'm going out of town tomorrow for 3 days, should I transfer to a secondary now or wait? 4 gallons of cider, 3/4 lbs brown sugar, around 60 degrees, I used an ale yeast in hopes of a sweet cider. Last time I only left the cider in a primary and it tasted horrible, I'm afraid of that happening again. Thanks!

RICLARK · Dec 26, 2007

Cider needs to age a lot longer than beer I Primary for 14 days and secondary for 14 days and sometimes more to get the clarity.

mmcoleman · Dec 28, 2007

From what I've gathered here, a month in primary is not uncommon for a cider.

I'm new to brewing and started my first cider on Thanksgiving: 5 gallons apple cider, 2 pounds brown sugar, 2 pounds honey, and a Wyeast Champagne. It's been sitting between 65-68 degrees.

There wasn't much activity for the first ten days or so, then it started to bubble regularly. Now I'm letting it sit to clarify, then I'll secondary half of it and bottle half.

sirsloop · Dec 28, 2007

Well the ale yeast should chew through the sugars a lot faster than wine yeast. If you are gonna be out, sure rack it over, and let it sit for another good 2-3 weeks before bottling.

GrantLee63 · Dec 28, 2007

I rack my ciders out of the primary after 2 months. I then keep them in the secondary for a another 2 months, then tertiary for as long as it takes before I have an empty keg to put it into - ideally another 2 months or so. Personally, I don't think cider is ready to drink for at least 4 months, and it really comes into 'full bloom' until after a minimum of 6 months to a year has passed.

Most ciders are drank way too young IMHO .....

- GL63

Xinf3 · Dec 29, 2007

I agree with GrantLee63. more time in the primary at a slightly less then normal temp for brewing makes for a clearer, cleaner cider...

I have almost the same process but I usually rack out of primary when fermentation is done plus a few days for cold crash thrown in. I then hold in secondary until the cider keg is emptied. The finished product is crystal clear, tart and very clean tasting.
My very first batch I did not allow enough time and I brewed it at a warmer temperature. I bottled that batch and found that as time passed every liter I opened tasted better and better up to the last liter I drank, that had cold "bottle conditioned" for three months and tasted 10x better than any mass produced cider I ever bought.

I'm mostly a beer guy, but I started doing ciders because of an ex loved 'em but I HATED paying $8 for a 6pk of stuff that I knew I could make better and cheaper.
I personally enjoy a cold sparkling cider, but I have been known to mull some in the colder days of winter and enjoy a snow fall over a steaming mug