Secondary fermentation???

[Southerton]

Hi all,

Still very new to brewing and still a little confused around the secondary fermentation. I currently have a 5l demijohn with strawberry cider and intended to transfer to a bucket, add the priming sugar and then bottle it to leave in a warm place for a couple of weeks.

However I keep seeing secondary fermentation popping up on discussions before the bottling process.

My question is do I need a secondary fermentation or is bottling basically the same thing??

 

[McMullan]

That's a good question. Yes, secondary fermentation is necessary. When the yeast have finished converting sugars, they start converting other compounds and 'clean up' the beer. You don't have to transfer to another vessel for secondary fermentation. I leave my beers in the primary FV for about 10 days post FG. And, yes, what goes on in the bottle is kind of the same thing but more carbonated. Both are required. Try tasting one of your beers every day throughout primary and secondary fermentation. It's amazing how the beer changes. Same for bottle conditioning.

 

[Southerton]

yes have also read that people don't bother using second FV just leave longer in primary. I guess all I'm hoping is once bottled and left to prime it tastes nice. That's my only aim at this point before being a pro lol

 

[tonyhibbett]

In the case of sparkling wine (and possibly cider) the secondary fermentation takes place in the bottle after priming and the wine is left to mature with the yeast sediment, at least a year for champagne.

 

[Covrich]

The Term Secondary is a little ambiguous some people refer to it as a secondary stage often transferring to a carboy to help it clear up and bulk condition, some people refer to the priming stage as a secondary fermentation as you are introducing a secondary fermentable to prime.

 

[SpringSteam]

This is a bit confusing me too. If making Cider, and carbonating using sodastreamer before bottling - i can just go with the primary fermentation, stop it with a campden tablet when satisfied, add sugar for extra sweetness and then carbonate with sodastreamer/bottle it?
Should be alright, right?

 

[Gorty]

My thoughts are that secondary fermentation happens when you have allowed your wine/cider to clear and add sugar to the bottles when bottling. Can I suggest that you refer to the 'Bible' 'First steps in Wine Making' by CJJ Berry, he refers to a book on sparkling wines called 'How to make sparkling Wine' by John Restell and Don Hebbs. It may be old and originally on tablets of stone ( I think it was later available in printed form ) but it stands true.