476: Be Medieval, Rack that Cider| Secondary Fermentation

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.

Past Cider Making Episodes

• 381 DIY Cider Making for Beginners
• 382 Beginner Tips for Squeaky Clean Cider Equipment
• 384 Beginner Cider Making Tips forPrimary Fermentation 

When to Transfer to Secondary

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

Equipment needed for Cider's Secondary Ferment