The Purpose of Secondary Fermentation when Making Cider
Improve the overall quality and characteristics of the final product during secondary fermentation by;
Clarification: During primary fermentation, yeast converts sugars into alcohol, creating a cloudy mixture with suspended yeast and particulate matter. Secondary fermentation allows these particles to settle over time, resulting in clearer cider.
Stabilization: Secondary fermentation helps to stabilize the cider by allowing it to age in a less active state. This aging process can reduce the risk of off-flavors and other fermentation by-products that can negatively impact the cider.
Reduction of Sediment in Bottles: By allowing most of the sediment to settle out in the fermentation vessel rather than in the final packaging, secondary fermentation ensures a cleaner, more professional-looking bottled cider.
Risk Reduction: Transferring cider to a new vessel after primary fermentation reduces the risk of contamination from dead yeast cells that can autolyze (break down) and potentially create off-flavors.
Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold.
Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn’t slip down into the lees and stir them up)
Bottle Brush and Cleaning Equipment
Determining when Secondary Fermentation Begins
Completion of Active Primary Fermentation: Watch and notice when the vigorous phase of primary fermentation is complete, which is typically indicated by a significant decrease in airlock activity or specific gravity readings that are close to the target final gravity.
Gravity Readings: Use a hydrometer or refractometer to take consecutive gravity readings over a few days. When readings are consistent, it suggests that fermentation has slowed down enough for secondary transfer.
Visual Clues: Look for a drop in the level of visible activity, such as the reduction of bubbles and the beginning of sediment formation at the bottom of the primary fermenter.
Taste Test: Conduct a taste test for residual sweetness. If the cider is too sweet, it may need more time in primary fermentation unless the desired style of cider is sweet rather than dry.
Timeframe Guidance: Generally, primary fermentation can take anywhere from a few days to two weeks, depending on factors like temperature, yeast strain, and original sugar content.
Avoiding Off-Flavors: Transfer before the cider has sat too long on the lees at the bottom of the carboy to prevent off-flavors that can result from yeast autolysis.
Specific Style Goals: Factor in the specific goals for the cider’s style, as some styles may benefit from a longer or shorter primary fermentation before secondary.
Equipment Availability: Ensure that the secondary fermentation vessel is prepared and sanitized before deciding on the transfer to avoid any delays once the cider is ready.
Common Problems during Secondary Ferment
Stalled Fermentation – Adjust fermentation temperature to optimal range.
Excessive Oxidation – Minimize headspace and avoid splashing when transferring.
Contamination – Practice stringent sanitation and possibly discard contaminated batch.
Sulfite Burn – Allow time for dissipation or use activated carbon treatment.
Meet one half of the family team at Botanist and Barrel
Botanist and Barrel is a family owned and operated cidery. Kether Smith and brother Lyndon and their respective spouses Derick McGuffey and Amie Fields make the magic happen at this eclectic cidery. They began selling cider commercially in 2017 and they all enjoy making cider.
There are two tasting rooms. Production happens at the Cedar Grove Location and in Asheville you can visit the Botanist and Barrel Tasting Room.
In this Cider Chat
Lyndon and Amie were interviewed while attending CiderCon 2024 in Portland Oregon. They provide tips on how to approach their products when visiting the tasting room.
Meet the Founders of Presque Isle Farm Cider a.k.a PIF
Molly and Dion Stepanski are the founders of of PIF Cider with an inviting Tasting Room located in Alpena, Michigan. They met in New Orleans where Dion was working as a Jazz muscian and Molly in a store. In 2014 they move to farm vegetables at Dion’s family farm in Posen, MI. There they planted a one acre orchard which Dion describes as high density, but not trellised. They sources their apples from Michigan’s TraverseCity area which is to the west of Alpena.
From the outset they wanted to make English Style Ciders and by all accounts they are hitting this target straight out producing delectable ciders that please the palate and made this cider podcast host swoon with delight.
In this Cider Chat with PIF Producers
The backstory of PIF and the Stepanski’s journey to cider
Cider making techniques at PIF
Native yeas
Barrel program
Blends and Single varietal
The cider fans of Presque Island and the surrounding area.
What can guests expect when visiting.
How to get PIF products!
PIF Cider Tasted
2022 Farmhouse 8.2%
Kingston Black
Bulmers Norman
Brown Snout
Northern Spy
Label by their son
Kingston Black and Bulmers 50/50
Made in Stainless
Single Varietal Spitzenberg 2021 12.5%
Aged for 2 years in Bourbon Barrel
Clean Ciders meaning pitched yeast
Golden Russet, Harrison blend 9% semi dry
Bulmers Norman and Coxs Orange Pippin
Farmhouse back sweeten with French Bittersweet concentrate
This is in a can and is a slight variation from the 750 ml bottles
Chef Brian Duffy is one of the culinary’s industry’s most dynamic and innovative personalities.
With a career that spans decades, He has been captivating audiences with his infectious passion for food and his unique approach to the culinary arts. He is well known for his appearances on the tv and the series “Bar Rescue,” where Chef Duffy helped transform struggling bars, offering expert advice and renovations to revitalize their business and create successful, thriving establishments.
In this episode of Cider Chat we are tapping into Chef’s contemplative side and getting his thoughts on the both cooking with cider and pairing cider with food.
In this Cider Chat with Chef Brian Duffy
We taste through 4 ciders
Sweet
Coyote Verde 4.25% Back Sweetened Tart Granny Smith Apple
Let’s talk PH when pairing cider – Most bars serve high acid pub food/dishes with drinks. For those who want to balance acid and alkaline offerings, what are the options? Looking for pub/restaurant dishes that you would recommend.
3 tips for a success restaurant or cidery serving food
This episode is a special valentine to Ciderville with a little bit of help from the Talking Pommes and an eventful appearance by The Nose!
We are in the Cider House reviewing the last year and have written a special card to everyone out there in your special spot in Ciderville.
In this episode we say good bye to Season 8 while reviewing the uniques of cider, what we all need to do to keep relationships in Ciderville healthy, and how to help keep cider going up a.k.a #ciderGoingUP.
In Strängnäs Sweden, circa 2017, Johan Sjöstedt, Oskar Palm, and Patrik Svensk began selling ciders commercially under their brand Pomologik. They didn’t set out to make low alcohol cider nor even non alcoholic cider when they started, but a lot can change in a few short years.
In this Cider Chat
John Sjöstedt’s journery to cider
How a US cider bar encouraged Swedish cider makers
How a cider purist can shift perspective
Low alcohol by volume (ABV) ciders and Non Alcohol Ciders in Sweden
Saint Peterburg on Florida’s West Coast Welcomes Green Bench
Green Bench can boast being a microbrewery, meadery, and cidery in a region where palm trees rule! Despite that small inconvenience of no apples trees to speak of growing in Florida, maker Brian Wing has been rolling out the cider barrels since 2015. Green Bench itself has been producing select beers beginning in 2013.
In this Cider Chat with Maker Brian Wing
Fermenting in Florida. Where is the production facility located. (Webb’s City Cellar?)
How did this all come about? Brewing begins in 2013 then 6 yrs later (2019) cider & mead.
Brian’s journey to cider
What are the challenges of cider making in FL (resourcing from…NY…)
Who are the cider fans in St. Peterburg and the surrounding area. Has this changed since you opened and if so, how.
Training of staff to pour and discuss cider – loved how you were planning for this on the tour
What can guest expect when visiting.
Is there a flagship cider that one should try first?
Malus is the Flagship cider – try this one first!
Cider styles and techniques
Fermenting with fruits from Florida for co-ferments
Florida honey ferments
Filtering using a centrifuge
Barrel program
Cider Tasted During this Interview
Chaconne
A dry cider made by Green Bench Brewing Company. It’s made with Wickson Crab, Yates, and Harrison apples, and has an ABV of 6.4%
Sean Kelly founded Wildcraft Cider Works in 2014. His journey to cider making began in 2008. It follows his botanicals passion, quest for tree resources & conservation, in concert with travels to Latin America where he learned how to ferment. He honors the preservation and the medicinal value of the plants and does a mighty fine job of capturing the essence of a wide variety of pomes, grapes and botanicals in the glass.
This Cider Chat Live features clips from CiderCon 2024 which took place in Portland, Oregon. What was particularly unique about this year was the ice storm that took place.
Pictured below is a car driven from the border of Oregon and California to PDX. It is incased in ice and is a testament of just how ferocious the storm was. Despite the ice, the cider kept pouring.
Enjoy this Cider Chat Live
Ander's car and its Ice Cap when he arrived at the main hotel
Bookmark this episode for loads of Portland Oregon a.k.a. PDX Tips
Oregon Cider Week and CiderCon 2024 are all converging in PDX and this episodes has all the tips you need arrive and hit the ground running. Portland resident Sean Connolly, who is also known as Cider Experience on Instragram and Facebook has delivered big time with tons of tips and insider knowlege to help everyone feel like a local.
In this Cider Chat on PDX Tips
Temperature
Highs 47 degrees
50/50 chance of rain or sunny
Bring layers
What to wear
Jeans and plaids work
Casual dress code and functional
PDX Tips to look like a local: Loose the umbrella and let your hair get wet! When using an umbrella, it is obvious you are from out of town!
Transportation
Airport (PDX) to CiderCon – The Met Red line is not in service beginning January 14th. Service will be still provided via shuttle buses which will take a bit longer than the 30 minute ride. It is still a great deal at $2.80
Tubing & a clothes pin ( a Ria tip to have on hand for clamping tubing as you go so it can be managed to insure that the tube doesn’t slip down into the lees and stir them up)