Secondary fermentation after racking?

[WillG3]

I have racked my cider several times now and the time has come for bottling. However, I would like the cider to be fizzy and it seems that not a trace of yeast is left in the brew (to the naked eye).

If I add sugar to the bottles, will there still be secondary fermentation within them enough to carbonate the cider?

Also, if secondary fermentation does occur within the bottles, will the yeast also reproduce within the bottle so that there is a certain amount of sedimental yeast on the bottom of the bottles? This would not concern me, but my girlfriend has become wary of any bottles with yeasty sediment at the bottom :wha:

 

[brizleciderarmy]

There will be enough yeast in suspension to carbonate your bottles. It will throw a bit of sediment but it will compact to a very thin layer after a few weeks.

 

[GREBO75]

1 tsp on sugar per 500ml bottle should give it a nice fizz. It will ferment all of that so it will still be very dry, if you want it a little sweeter add some non-fermentable sweetner as well when bottling (1 tsp splenda works well in my experience).

Once you've bottled it leave it somewhere warm for 2 week, then somewhere cold for another 2. Then sit on yer hands and let it mature for as long as you can ;p

If you drink it within a couple of months of bottling then the sediment will stir up a bit unless you pour it very carefully. Pour your GF the first half of the bottle then give yourself the other half ;p

 

[hoofy]

but my girlfriend has become wary of any bottles with yeasty sediment at the bottom :wha:

She might be worried it could make her trump. :nono: :rofl: