Is there a difference between second fermenter or bottles for maturing cider?

[cidersid76]

Hi all,

my first batch of cider stopped fermentating at 0.996 after 8 days today.
I let go of the idea to rack it into secondary. Seems that for maturing over 3  weeks, the lees likely wont give any off flavors, so I dont wanna take the risk for infections or oxidation and just leave it in primary

I just came to wonder, if there is any point in leaving it in primary instead of just bottling and letting it mature in the bottles? Basically, if i am not going for MLF, bottling is the same as racking it to secondary isnt it? I used pateurized apple juice, so I am not expecting MLF anyway.

Am I missing something? Or can i just bottle and let the cider mature in them?

thanks

[denny]

@cidersid76

Hi all,

my first batch of cider stopped fermentating at 0.996 after 8 days today.
I let go of the idea to rack it into secondary. Seems that for maturing over 3  weeks, the lees likely wont give any off flavors, so I dont wanna take the risk for infections or oxidation and just leave it in primary

I just came to wonder, if there is any point in leaving it in primary instead of just bottling and letting it mature in the bottles? Basically, if i am not going for MLF, bottling is the same as racking it to secondary isnt it? I used pateurized apple juice, so I am not expecting MLF anyway.

Am I missing something? Or can i just bottle and let the cider mature in them?

thanks

Cider is about the only thing I still use a secondary for.  Maybe it’s just a habit, but I think I get better results.  I primary in buckets for a month or so, then rack to kegs and keep them cold for a few months before bottling.