Making hard cider is a multi-step process that requires patience and attention to detail. One of the essential steps in the sweet cider-making process is secondary fermentation.
When it comes to making hard cider, fermentation is key. But did you know that two types of fermentation take place when making cider? That’s right, primary and secondary fermentation.
In secondary fermentation, the type of sugar in the frozen apple juice concentrate is converted into alcohol, and it’s a crucial step in achieving a high-quality final product.
Many believe that the art of making hard cider starts and ends with the fermentation process.
However, there is one other fermentation process that is just as important, if not more so, and that is secondary fermentation.
Secondary fermentation is when the cider is transferred to a secondary vessel, typically after the primary fermentation has completed, in order to allow it to be clear and mature.
This secondary fermentation process can profoundly affect the final taste of your hard cider.
What Is Secondary Fermentation?
The secondary fermentation phase is the second stage of fermentation that occurs after primary fermentation.
During primary fermentation, yeast nutrient consumes the sugar in the wort and produces alcohol and carbon dioxide.
In secondary fermentation, the yeast consumes the remaining sugars and produces more alcohol. This process can take several weeks or even months to complete.
Two Main Types of Yeast
Here is the yeast used in secondary fermentation hard cider:
- Ale yeast is a top-fermenting yeast that ferments at higher temperatures than champagne yeast.
- Champagne yeast is a bottom-fermenting yeast that ferments at lower temperatures. Each type of yeast has its unique flavor profile that will impact the final flavor of the cider.
Why Is Secondary Fermentation Important?
Secondary fermentation is important because it allows for a greater degree of control over the final flavor of the cider.
Secondary fermentation is also where various flavorings can be added.
Some of the most common are fruits such as blueberries or peaches.
Cinnamon sticks are also very common additions, but be careful not to add too much.
Process of Making Hard Cider
The process of making hard cider is not difficult, but it does require some patience.
1. The first step is to gather the necessary supplies, which include:
- A fermenter
- An airlock
- A siphon
- Sanitizer
- Cider yeast
- Nutrients
- Fruit or fruit juice
- White or Brown Sugar
- Water
2. The second step is to sanitize all of your equipment. This is a crucial step in the cider-making process because it will help to prevent bacteria from contaminating your cider.
3. The third step is to make the cider base. This is done by dissolving sugar in water and adding fruit juice.
4. The fourth step is to add the yeast. This can be done by adding a packet of dry yeast or making a starter.
A starter is made by adding a small amount of sugar and water to yeast and then allowing it to sit for a few hours.
5. The fifth step is to allow the cider to ferment. This can take anywhere from two weeks to two months.
6. The sixth step is to bottle the cider. This is done by transferring the cider to a clean fermenter and adding sugar.
7. The seventh and final step is to allow the cider to age. This can take anywhere from a few weeks to a few months.
How To Perform Secondary Fermentation
Here are a few things to remember when performing secondary fermentation on your own cider.
1) The type of yeast you use will impact the final flavor of your cider recipe. Make sure to carefully select the type of yeast you want to use based on the flavor profile you hope to achieve.
2) The length of time you ferment will also impact the final flavor of your cider. If you ferment for a more extended period, you’ll produce a dry cider with less sweet hard cider.
Choose apple cider or juice for your ingredients, sometimes referred to as ‘raw’ or ‘soft’; non-alcoholic juice or cider is the first of the main components.
If you are pressing your own apple cider, it is best to use a blend of different apple varieties.
3) It’s important to monitor the temperature during fermentation. If it gets too warm, the taste may be impacted negatively.
4) Keep an eye on the specific gravity during secondary fermentation. You’ll need to take special care if it starts to drop too quickly, as this may indicate that your cider is over-carbonated.
If your goal is to make a very dry fully-fermented cider, you’ll want to use a high-alcohol yeast, add sugar, and then let your cider ferment for 4-6 months.
This means 1-2 months in your primary fermentation and another 2-3 months in the secondary fermentation, with a final month (or more) conditioning after being bottled.
5) Bottling apple cider once your fermentation is complete. Keep your bottled cider properly, so it doesn’t become over-carbonated and explode!
6) Don’t forget to sanitize all of your equipment before beginning secondary fermentation. This will help ensure that your cider remains free from contaminants.
Benefits of Adding Yeast During Secondary Fermentation
1. First, it allows the cider to continue fermenting, which results in higher alcohol content.
2. Second, it adds complexity to the flavor of the cider as the yeast interacts with different compounds in the cider.
3. Finally, it increases the cider’s carbonation, giving it a desirable fizziness.
The Downsides Of Secondary Fermentation
However, there are also some potential downsides to performing secondary fermentation.
One of these is that there is a greater risk of oxidation occurring. Oxidation is when oxygen interacts with the cider, causing it to spoil.
This can happen if the container you use for secondary fermentation is not entirely airtight.
Another downside is that sediments can be transferred from the bottom of the primary fermenter into the secondary fermenter.
Sediments can give your cider an off-flavor and make it cloudy.
To avoid this, carefully siphon your cider so that sediments are left behind in the primary fermenter.
Conclusion
Secondary fermentation is an important step in making high-quality hard cider.
By carefully controlling various elements such as type of yeast, length of time fermented, and temperature, cidermakers can create their cider with a wide variety of flavors.
However, it’s important to be aware of the potential downsides of secondary fermentation and take steps to avoid them.
Following this guide’s tips, you can successfully perform secondary fermentation and create delicious, high-quality hard cider. Cheers!