#secondary fermentation

[teepeecider]

I love the expressive French phrases in wine making. "Prise de Mousse" literally "grabbing the foam” refers to the crucial secondary fermentation process in method traditional sparkling wine and cider production. During this stage, yeast and sugar the liqueur de triage added to bottled wine create carbon dioxide, generating bubbles. 

A liqueur de tirage (mixture of sugar and yeast) is added to the bottle, which is then sealed to trap the resulting CO2. it forms the first part of the changes that occur whilst the cider is lain down in the cool cellar. #cider #Secondaryfermentation #champagne #PrisedeMousse

[teepeecider]

Great device to measure in bottle pressure whilst making sparkling cider by method traditional. Inside the bottle, the cider undergoes secondary fermentation (or prise de mousse) in Champagne bottles, when stored in our cellar caves) at 13°C, usually takes approximately 4 to 8 weeks to reach full pressure of 5 bar. The fermentation converts the added sugar (liqueur de tirage) into alcohol and carbon dioxide, building the pressure. The cooler the temperature in the cellar for second fermentation the better, as it slows the process and maximises flavour. Champagne yeasts have been cultured to work at these low temperatures. We use Lalvin EC-1118 which can work down to 10C. #yeast #champagne #cider #SecondaryFermentation

[teepeecider]

Nearly one bar of pressure from in bottle secondary fermentation after a week. EC1118 yeast working at 13C #cider #secondaryfermentation #inbottlefermentation

[jamess1983]

How to do a secondary kombucha fermentation along with how to flavor and carbonate your kombucha with included kombucha flavor recipes.

Complete Guide To Kombucha Second Fermentation

[meadblr]

Great Growlers

Other than the 1-gallon glass jug that I recommend on my materials page, I also recommend glass growlers as secondary fermentation vessels. By design, they have minimal headspace, they often have a built-in handle, and their relatively small size is great for setting up small experiments without fear of wasting large quantities of mead. Just remember the most important rule of choosing a secondary fermentation vessel: your cork/airlock apparatus must fit tightly in the vessel’s mouth. Dysfunctional airlock = nasty vinegar, not delicious mead.

[homebrewsupply]

Secondary Fermentation

The term Secondary Fermentation typically refers to the period post-primary fermentation where beer is transferred from the primary fermentation vessel to a “secondary” vessel and given additional conditioning time. However, as the circumstances of brewing and materials available have changed, so have opinions on secondary. Transfer to a secondary vessel is largely considered unnecessary, and…

Secondary Fermentation was originally published on Homebrewing Learn Center

[smelldemhops]

Mid fermentation/conditioning thoughts

Well I'm in an idle period where I'm waiting for batch #3 to finish fermenting, and batch #2 to finish conditioning. It's very unexciting.

I just checked up on my blonde ale and there's a good half centimeter of yeast at the bottom of each bottle. Also I left a bit more headroom this time around. I do hope that doesn't affect the carbonation. Also there seems to be a small bit of sediment floating around on the top. The ale itself is looking quite clear otherwise. So while all these things are making me all kinds of nervous, I choose to look at them as lessons learned. When it comes around to bottling the currently fermenting brown ale, I will not be touching the fermenter at all. And I will be connecting my hose to the racking cane as far away from the fermenter as possible.

In the meantime I've been doing some reading and thinking about secondary fermentation. The general consensus seems to be that secondary fermentation is a waste of time and resources unless you're brewing a specialty beer that requires it. There are other ways of clarifying you beer, and coming out of a primary fermenter, the beer shouldn't require too much clarification as it is. Most of the yeast should have settled down into the trub by the time it is done.

So amending a previous post of mine, my next upgrade will have to be an increase in brewing volume. Ideally I'd like to upgrade to two gallons. Perhaps three. But that's probably in the distant future, since I will have to resupply my entire brewing operation.

I've decided on my next brew to be a stout. Yesterday I've realized I have missed stouts. So I amended this by having three Guinnesses.