Hi everyone. I'm Coen and this is my fist post here. Have had a look around and this place seems great.
Anyway, I am working on some cider (very small 4l batches) and I have question.
There seems to be two ways of lookin at things from what I gather. Some people seem to think that it is best to let the cider ferment all the way out, then rack it to secondary and leave it to settle for a few weeks longer. Others seem to think that secondary fermentation isn't worth the fiddling and chose instead, to just leave the cier on the lees in primary fermentation for a month or so, then straight to bottling.
IN some ways I like the idea of leaving the cider on the lees, to let it clean up after itself a bit. In other way, I dont want to leave it on the lees too long from a flavour point of view, and would like to rack off to allow it to settle bit on its own. I also think the racking can be beneficial from a splash racking point of view, to kick that last bit of yeast in the butt and really dry the cider out.
I am thinking of racking off half of a batch to secondary, and leaving the other hallf on the lees and comparing them in a months time.
Anyone got any thouhts here? How do you do it? Would love to get a bit of an idea of what people think the advantages an disadvantages of the two options are.
Thanks in advance everyone!
Anyway, I am working on some cider (very small 4l batches) and I have question.
There seems to be two ways of lookin at things from what I gather. Some people seem to think that it is best to let the cider ferment all the way out, then rack it to secondary and leave it to settle for a few weeks longer. Others seem to think that secondary fermentation isn't worth the fiddling and chose instead, to just leave the cier on the lees in primary fermentation for a month or so, then straight to bottling.
IN some ways I like the idea of leaving the cider on the lees, to let it clean up after itself a bit. In other way, I dont want to leave it on the lees too long from a flavour point of view, and would like to rack off to allow it to settle bit on its own. I also think the racking can be beneficial from a splash racking point of view, to kick that last bit of yeast in the butt and really dry the cider out.
I am thinking of racking off half of a batch to secondary, and leaving the other hallf on the lees and comparing them in a months time.
Anyone got any thouhts here? How do you do it? Would love to get a bit of an idea of what people think the advantages an disadvantages of the two options are.
Thanks in advance everyone!