How to clarify, stabilize, and finish cider the right way
The Purpose of Secondary Fermentation when Making Cider
Once the apple juice has started fermented and it is now slowing down, it is time to rack over your cider for secondary fermentation.
Secondary fermentation is where your cider moves from "young" to "refined." This stage improves clarity, stability, and overall quality before bottling or serving.
00:00 – Introduction and Welcome 00:27 – Meet the Host: Ria Windcaller 00:45 – The Magic of Clothes Pins 01:14 – Episode Overview: Secondary Fermentation 01:55 – Replay Announcement: Season 8, Episode 386 02:14 – Cider Making in the Northern Hemisphere 02:34 – Cider Making Resources and Equipment 06:09 – Totally Cider Tours 13:29 – Upcoming New York Cider Festival 15:31 – Featured Presentation: Clearing Cloudy Cider 24:01 – Observing Fermentation Activity 24:21 – Timing and Patience in Cider Making 24:54 – Understanding Racking Over 25:32 – Dealing with Stuck Fermentation 26:59 – Secondary Fermentation Indicators 27:47 – Preparing for Racking Over 29:13 – Racking Over Process 30:49 – Using Sulfites and Equipment 35:32 – Handling Head Space and Lees 38:38 – Final Tips and Bottling 42:43 – Supporters and Closing Remarks
Why Secondary Fermentation Matters
Secondary fermentation helps your cider:
Improve the overall quality and characteristics of the final product during secondary fermentation by;
Clarify: After the vigorous primary fermentation phase, yeast, pulp, and particulate matter settle out. Giving the cider time in secondary creates that clean, bright look in the glass.
Stabilize: Letting the cider relax in a less active fermentation state helps smooth out rough edges and reduces the risk of funky off-character flavors.
Reduce Bottle Sediment: Most of the lees settle in the secondary fermenter — not in your final bottles — giving you a cleaner, professional-looking cider.
Avoid Off-Flavors: Yeast that sits too long on the lees can break down (autolyze) and create harsh, unpleasant aromas. Racking to secondary moves the cider off that yeast layer and protects the finished profile..
Secondary fermentation is a crucial step for refining cider, enhancing its clarity, taste, and stability before it is consumed or sold.
Primary fermentation must be substantially complete. Signs include:
– Airlock activity slows way down – Gravity readings stabilize over several days – Visible bubbling is minimal – A firm lees bed is forming at the bottom – Taste test confirms sugar is mostly gone (unless aiming for sweet
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.
