mattleesmi
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- Oct 23, 2019
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Hello all,
This is the first post on the forum and I am a bit new to brewing. Last Saturday (19th) I started my first pressed apple wild yeast cider. As far as I can tell it's going well, bubbling away happily. I will be taking a sample soon to check with a hydrometer.
I have been looking around about secondary fermentation and maturing the cider. Whilst I have tried to answer my questions on the forum and elsewhere I couldn't quite find what I was looking for.
Secondary Fermentation
First of all, I assume that if I wanted to do a secondary fermentation with no additional sugars or flavours, I would just rack the cider into a sterilised demijohn and leave the trud/sediment behind, reseal it with an airlock and leave it (for a month or so). From what I have understood, sorry if I have this wrong, this would lead to a malolactic fermentation which will possibly create a film/pellicle. As I am using wild fermentation, do I need to add anything to make this happen or protect the second fermentation? Also, I assume that to make this happen I shouldn't add a Camden tablet at the end of the first fermentation.
Maturing
To mature the cider I can add a Camden tablet at either the end of first or second stage fermentation and rack to either bottles (without priming them as I want flat cider) or another demijohn and leave for 6 months to a year, sampling as you go. Does that sound correct? Also, to reduce oxidisation should I top them up to the neck with water? If I used a demijohn for the maturing, should I use an airlock or seal it?
Sorry for the number of questions, any advice will be greatly appreciated.
Thank you for your time.
Matt
This is the first post on the forum and I am a bit new to brewing. Last Saturday (19th) I started my first pressed apple wild yeast cider. As far as I can tell it's going well, bubbling away happily. I will be taking a sample soon to check with a hydrometer.
I have been looking around about secondary fermentation and maturing the cider. Whilst I have tried to answer my questions on the forum and elsewhere I couldn't quite find what I was looking for.
Secondary Fermentation
First of all, I assume that if I wanted to do a secondary fermentation with no additional sugars or flavours, I would just rack the cider into a sterilised demijohn and leave the trud/sediment behind, reseal it with an airlock and leave it (for a month or so). From what I have understood, sorry if I have this wrong, this would lead to a malolactic fermentation which will possibly create a film/pellicle. As I am using wild fermentation, do I need to add anything to make this happen or protect the second fermentation? Also, I assume that to make this happen I shouldn't add a Camden tablet at the end of the first fermentation.
Maturing
To mature the cider I can add a Camden tablet at either the end of first or second stage fermentation and rack to either bottles (without priming them as I want flat cider) or another demijohn and leave for 6 months to a year, sampling as you go. Does that sound correct? Also, to reduce oxidisation should I top them up to the neck with water? If I used a demijohn for the maturing, should I use an airlock or seal it?
Sorry for the number of questions, any advice will be greatly appreciated.
Thank you for your time.
Matt
