This chat provides a a sip of something for everyone, from makers who want to improve their skills to consumers who enjoy knowing why a cider tastes a particular way.
In this Cider Chat, we look at the next step after primary fermentation of cider and discuss the benefits of racking the cider over and why you may chose to not rack your cider.
If you are a newbie to cidermaking, I recommend that you first listen to Part 1 of the Cidermaking Series How to Make Cider at Home
Part 2-4 of the Cidermaking Series feature conversations with the Cider Team as Stormalong. These 3 chats are technical and help both DIY and commercial makers sort through cleaning techniques.
In this chat, I am going to lend my views and tips on Racking Cider.
What does it mean to Rack Cider?
- Racking Cider is transferring cider from one vessel to another.
- Racking does not fully stop fermentation. I consider it a slowing down of the fermentation.
Why should I rack the cider?
- Racking is done to help clarify the cider.
When should I rack my cider?
- Racking is done after primary fermentation.
- Look for dead yeast cells and apple particles to fall to the bottom of the vessel.
- I usually wait approximately 1 month after primary fermentation to do my initial rack. This time varies and could be up to 2 months.
What happens if I don't rack my cider?
The dead yeast cells which drop to the bottom of the vessel are called the lees. Lees left to sit for any extended period of time can give off flavors to your cider especially if you have to much head space.
Headspace is the gap between the liquid and the stopper. If the headspace is larger than 2 inches the cider can oxidized and develop off flavors. When cider is oxidized it can taste like cardboard and that is not desirable at all.
Leaving the lees in the cider and stirring them in is called Bâtonnage.
Bâtonnage is stirring the yeast into solution.
Benefits of Bâtonnage
From episode 233 with Ryan Monkman - Ask Ryan | Quarantine Quad Series Part 3
- Nano proteins are the biggest benefit of Bâtonnage
- They release into the cider providing a perception of sweetness and body with out the sugar
- Need at least 9 months to a year to get the nano proteins
There are short term benefits.
- Yeast produces less carbon dioxide and bubbles.
- They slow down after the first primary ferment.
- Fermentation may have stopped but there is still sugar left.
- Lees absorb off aromas, except for H2S rotting egg smell.
- Bâtonnage helps to maintain a reductive state.
- Full reduction - rotting smell is a type of reduction. Which helps protect the cider from oxidization and protect the flavor components.
Equipment needed to Rack Cider
- Second vessel of equal size - make sure it is food grade and sanitize before racking
- Food grade hose and racking cane
- extra stopper and airlock for 2nd vessel
- potassium metabisulfite
Mentions in this Chat
Listen to - Not all lees are Gross with Curt Sherrer
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