Too Long in the Primary?

[Yoshi_J]

Hi,

I'm new to cider making and had a question for the more experienced cider makers out there:

How long is too long in the primary fermentation phase?


I have 5 gal. of home-pressed cider that I first pitched yeast into approximately three weeks ago. Initial SG was 1.050, it has been stored in a cellar with a relatively constant temp. of 60°F, and the air lock has stopped bubbling. Is it possible that I allowed my cider to reach an undesirable (for me) state of dryness? Is it safe to check its current SG and expose it to air in order to see what stage I am at or should I simply rack it and see what happens? Should I have racked it and moved it into secondary before the airlock stopped bubbling?

Thanks in advance for any advice given!

 

[Calder]

I'm new to cider, but have done a lot of beer. Unless you sold crash and keep it cold, the yeast will continue to ferment, so whether you leave in Primary or rack to Secondary, it will ferment out the same.

There is no problem leaving it on Primary for a couple of months if you want.

If you are careful you can take a sample for a gravity reading. Use a sanitized thief or turkey baster to minimize how much you disturb the cider. Remember to drink the sample, don't pour it back.

 

[BoomerCreek]

Sometimes leaving the cider on top of the dead yeast cells can produce undesirable flavors (autolysis.) Rack it off then let it age if that is the plan. You can also backsweeten if the cider is too dry for you.