secondary fermentation....

[craggy]

can some one explain exactly what this means please?

[Jim]

Hi, Craggy,

In it's simplest terms, you can think of secondary fermentation as the fermentation that occurs after the beer has been put into either a bottle or barrel, and generates the gas that gives the beer it's condition (fizz).

The secondary fermentation can be either from the yeast converting the slower fermenting sugars (dextrins) which occur naturally in beer wort, or specially added 'primimg sugar' which you add just before bottling/barelling.

Hope this helps!

Jim

[craggy]

so could i make it up in the bucket, then once fermentation stops i can put it into a pressure barrel with no sugar then after 10 days either bottle it with some sugar or put it into another barrel?

reason i ask is that i have made up some 2 litre bottles of cider and not sure of the best way to drink as they have sediment in the bottom,

[bod]

you could syphon it into another bottle if its not carbonated, if it is then it'll be a bit of a task as it tends to foam, but if you chill it first it helps to reduce the foaming. just dont pour it or it'll oxidize the cider, and you dont want that!!!

i normally let it ferment for a week, then transfer to a king keg for a another week, then bottle.

[craggy]

with cider would it hurt if i shock the bottle then poured it? i dont mind it being cloudy?

[Jim]

If it was me, I'd want to keep as much yeast back in the bottle as possible, because it will affect the taste.

If you pour it into a large jug first, you can pour it in one go, then you can even wash out the bottle and return the cider you don't want to drink straight away.

[kev]

Hi, new here, on recommedndation so I'm sure you can advise.
Will be bottling my first attempt in a few days, a Wherry kit. I'm using 1ltr PET's. Can I put houshold sugar in? Or whats the alternatives? And how much.
Thanks in advance.

[IanRMartin]

QUOTE (kev @ Jun 22 2006, 02:34 PM) Hi, new here, on recommedndation so I'm sure you can advise.
Will be bottling my first attempt in a few days, a Wherry kit. I'm using 1ltr PET's. Can I put houshold sugar in? Or whats the alternatives? And how much.
Thanks in advance.
Hi Kev,
Best avoid household sugar, try and get hold of some brewing sugar (Essentially just Glucose).
How ever if you can't then use Tate & Lyle as their sugar is made from sugar cane the others is from sugar beet.
I don't know why this is but i'm sure some of the experienced brewers on here will be able to explain why.
Ian

[kev]

Thanks for you advice so far. But how much do I put in a bottle?
I will probably leave some without, but I'm eager to try it, and if its good, get another batch on the go. If I buid up a stock, I WILL be able to store if for a month. I Hope.

[kev]

Thanks for the help, I'll let you know how it goes.
Fingers crossed.

[kev]

Just bottled the Wherry. Is it supposed to look like that?

[Andy]

Like what ?

[kev]

To be polite, its a bit dense.

[kev]

Thats a relief, thanks for that. Not worried about the pouring, started managing pubs when you could get Worthington E. Although I remember one regular who liked the lot in his glass.
I'm more concerned with quality than quantity at this point, so as long as I get a pint from each litre, I'll be happy. This time.

[kev]

Yep, left the mushy stuff behind, and some of the good stuff just in case. Bottled 20 Litres, so lost 5 pints somwre along the line. Not worried this time. I was syhponing out of the tub. I have just brought a tap and bottling rod so that should be easier next time. I have another tub but its smaller, brought it for making rhubarb wine ( about to bottle that as well). Its smaller but I could do it in two goes. Then I can add the sugar in bilk as well. That will definatly be easier.