As an experienced brewer, I have learned that the process of making cider is both an art and a science. There are numerous factors that contribute to the final taste and quality of the cider, and one of the most important of these is the temperature at which the secondary fermentation takes place. In this blog post, I will dive deep into the subject of temperature and cider secondary fermentation, sharing my personal insights and experiences along the way.
What is Secondary Fermentation?
Before we delve into the best temperature for cider secondary fermentation, it’s important to understand what secondary fermentation is and why it’s necessary.
Secondary fermentation is the stage in the cider-making process where the fermented apple juice is transferred from the primary fermentation vessel to a secondary container to allow for additional fermentation and clarification. This process helps to improve the flavor, clarity, and stability of the cider.
During secondary fermentation, any remaining sugars in the cider are consumed by the yeast, which produces alcohol and carbon dioxide as byproducts. This can lead to an increase in the cider’s alcohol content and a further development of its flavor profile.
Factors Affecting Secondary Fermentation
There are many factors that can impact the success of secondary fermentation, including:
1. The type of yeast used
2. The specific gravity of the cider
3. The pH level of the cider
4. The presence of any additives or adjuncts
5. The temperature at which the secondary fermentation takes place
Of these factors, temperature is one that we have direct control over and can have a significant impact on the final product.
The Importance of Temperature in Secondary Fermentation
Temperature plays a crucial role in the secondary fermentation process, as it directly affects the rate at which yeast cells metabolize the sugars present in the cider.
The ideal temperature for cider secondary fermentation is between 55°F (13°C) and 75°F (24°C). Within this range, the yeast cells are able to work efficiently, converting the remaining sugars in the cider into alcohol and carbon dioxide.
If the temperature is too low, the yeast cells may become dormant and cease to function properly, resulting in a stalled fermentation. Conversely, if the temperature is too high, the yeast cells may become overactive, leading to off-flavors and potentially killing the yeast.
Temperature and Flavor Development
The temperature at which secondary fermentation takes place can have a significant impact on the flavor profile of the finished cider.
Lower Temperature Fermentation
When secondary fermentation occurs at lower temperatures (between 55°F and 65°F), the yeast cells tend to work more slowly, resulting in a longer fermentation process. This extended fermentation time can lead to the development of more complex and nuanced flavors in the cider, as well as a smoother, more rounded mouthfeel.
Higher Temperature Fermentation
Conversely, when secondary fermentation takes place at higher temperatures (between 65°F and 75°F), the yeast cells work more quickly, leading to a faster fermentation process. While this may result in a cider that is ready to drink sooner, it can also lead to the development of less desirable flavors, such as fusel alcohols, which can give the cider a harsh, solvent-like taste.
Temperature and Clarity
In addition to impacting the flavor of the cider, the temperature at which secondary fermentation takes place can also affect its clarity.
Cold Crashing
One method used to improve the clarity of the cider is known as “cold crashing”. This involves lowering the temperature of the cider to near-freezing temperatures (typically around 32-40°F) for a period of time, usually 1-2 weeks. This causes any suspended particles, including yeast and other solids, to fall out of suspension and settle at the bottom of the fermentation vessel, resulting in a clearer cider.
Temperature and Yeast Flocculation
The temperature at which secondary fermentation occurs can also impact the flocculation of the yeast, which is the process by which yeast cells clump together and settle out of the cider. Yeast strains vary in their flocculation characteristics, with some strains performing better at lower temperatures and others at higher temperatures. Therefore, it’s important to choose a yeast strain that is well-suited to the temperature range in which you plan to conduct secondary fermentation.
Monitoring and Controlling Temperature
In order to achieve the best results in cider secondary fermentation, it’s important to closely monitor and control the temperature of the cider throughout the process.
Temperature Monitoring
There are several ways to monitor the temperature of your cider during secondary fermentation. One simple and effective method is to use a stick-on thermometer, which can be attached to the outside of your fermentation vessel. This will allow you to easily monitor the temperature of the cider without having to open the vessel and risk introducing contaminants.
Temperature Control
Controlling the temperature of your cider during secondary fermentation can be achieved through a variety of methods, depending on your specific setup and the environment in which you are fermenting. Some common methods include:
1. Placing the fermentation vessel in a temperature-controlled room or chamber
2. Using a heating pad or fermentation wrap to raise the temperature of the cider
3. Placing the fermentation vessel in a water bath to help maintain a consistent temperature
My Personal Experience with Temperature and Cider Secondary Fermentation
I have experimented with various temperature ranges for cider secondary fermentation over the years and have found that a slightly cooler temperature, around 60-65°F, tends to produce the best results in terms of flavor and clarity. At these lower temperatures, the yeast cells work more slowly, allowing for a more gradual development of flavors and a smoother, more refined character in the finished cider.
That being said, there is no one-size-fits-all answer, as the optimal temperature for secondary fermentation will depend on factors such as the specific yeast strain used, the cider’s starting gravity, and your personal taste preferences.
Conclusion
In conclusion, the ideal temperature for cider secondary fermentation is between 55°F (13°C) and 75°F (24°C), with slightly cooler temperatures (around 60-65°F) often producing the best results in terms of flavor and clarity. Here are 10 key facts to remember about temperature and cider secondary fermentation:
1. Secondary fermentation is an important step in the cider-making process, improving flavor, clarity, and stability.
2. Temperature directly impacts the rate at which yeast cells metabolize sugars in the cider.
3. The ideal temperature range for cider secondary fermentation is between 55°F (13°C) and 75°F (24°C).
4. Lower temperatures (55-65°F) can result in more complex, nuanced flavors and a smoother mouthfeel.
5. Higher temperatures (65-75°F) can lead to faster fermentation, but may also produce off-flavors.
6. Cold crashing can improve clarity by causing suspended particles to settle out of the cider.
7. The temperature at which secondary fermentation occurs can impact yeast flocculation.
8. Monitoring and controlling temperature is crucial for achieving the best results in secondary fermentation.
9. Experimentation and personal taste preferences will play a role in determining the optimal temperature for your cider’s secondary fermentation.
10. As always, good sanitation practices and attention to detail throughout the cider-making process are essential for producing a high-quality end product.
FAQs
How long should second fermentation be?
The length of second fermentation can vary depending on personal preference and the specific type of fermented food or drink. Generally, for kombucha, a second fermentation of 1-3 days is common, while for water kefir, it may be 1-2 days. For sauerkraut and other fermented vegetables, a second fermentation of 2-7 days is typical. It is important to monitor the fermentation process and taste the product regularly to determine when it has reached the desired level of flavor and carbonation.
Should you secondary ferment cider?
It is not necessary to secondary ferment cider, but it can improve the clarity and flavor of the final product. Secondary fermentation allows any remaining sediment to settle out and can help develop more complex flavors. However, it is important to ensure that the cider is properly stabilized before transferring to a secondary vessel to prevent any potential issues with fermentation restarting.
How do you start secondary fermentation cider?
To start secondary fermentation in cider, transfer the cider from the primary fermenter to a secondary fermenter, leaving behind any sediment. Add sugar or other fermentable sugars to the cider, if desired, and then seal the fermenter with an airlock. Allow the cider to ferment for several weeks or until it reaches the desired level of carbonation.
What is the minimum time in secondary fermenter?
The minimum time in secondary fermenter can vary depending on the type of beer, but generally it is recommended to leave the beer in secondary fermentation for at least one week to allow for further clarification and conditioning.
How much sugar for second fermentation cider?
The amount of sugar for second fermentation cider varies depending on the desired level of carbonation and sweetness. A general guideline is to add 1-2 teaspoons of sugar per 16 ounces of cider. However, it is important to adjust the amount based on personal taste and the specific characteristics of the cider being used.
How long to leave cider in secondary fermentation?
Cider can be left in secondary fermentation for anywhere from a few days to several months, depending on the desired flavor profile and clarity. It is recommended to taste the cider periodically and transfer it to a bottling vessel once it has reached the desired taste and clarity.
