Secondary fermentation is one of the most critical stages in crafting exceptional cider. While primary fermentation gives cider its foundation, secondary fermentation is where the drink’s nuances—like texture, clarity, and final flavour balance—are honed and perfected. Whether you’re aiming for a dry, sparkling, or sweet finish, mastering secondary fermentation is key to creating a polished, high-quality product.
In this blog, we’ll explore the importance of secondary fermentation in cidermaking and highlight some key product solutions that can make a real difference in the final outcome of your cider.
Why Secondary Fermentation is Crucial in Cidermaking
Secondary fermentation in cider primarily serves to fine-tune the drink’s flavour, smooth out any harsh characteristics, and in some cases, carbonate the cider. It’s during this phase that the cider matures, developing more complex and balanced profiles. Here’s why this stage is so important:
- Flavour refinement: During secondary fermentation, unwanted compounds from the primary fermentation are reduced, and desirable flavours like apple crispness and sweetness are enhanced.
- Mouthfeel improvement: Secondary fermentation helps smooth out the texture of the cider, providing a more pleasant drinking experience.
- Carbonation development: For those aiming to produce sparkling cider, secondary fermentation is where carbonation is introduced, giving the cider its effervescent character.
- Clarity and stability: Secondary fermentation also aids in clarifying the cider and ensuring its long-term stability by reducing excess sugars or yeasts that could cause unintended fermentation in the bottle.
To achieve these goals, it’s essential to use the right yeast and fermentation aids that optimise secondary fermentation in cider.
Product Solutions to Enhance Your Secondary Fermentation
1. Lalvin EC1118™ Yeast: The Ideal Yeast for Secondary Fermentation
Lalvin EC1118™ yeast is a highly popular choice for cidermakers, particularly during secondary fermentation. Known for its robust fermentation kinetics, Lalvin EC1118™ is the yeast of choice when consistency and reliability are essential.
Key Benefits for Cidermaking:
- Neutral flavour profile: EC1118™ produces minimal flavour byproducts, allowing the natural apple flavours in your cider to shine through. This makes it ideal for cidermakers looking for a crisp and clean final product.
- High alcohol tolerance: Whether you’re producing a higher-alcohol cider or aiming for complete fermentation, Lalvin EC1118™ can handle up to 18% alcohol content without issue.
- Consistency and reliability: EC1118™ works effectively in both primary and secondary fermentations, providing a clean and stable process while ensuring the cider is fully fermented and stable.
This yeast is perfect for creating both dry and sparkling ciders where a clean, fresh flavour is desired.
2. NEO® CRISPY: Elevate Mouthfeel and Enhance Clarity
NEO® CRISPY is a must-have for cidermakers who want to enhance the mouthfeel and brightness of their product. It is especially useful during secondary fermentation, where it adds polish to the final cider by improving texture and balancing acidity.
Key Benefits for Cidermaking:
- Improved mouthfeel: NEO® CRISPY helps create a smoother, crisper drinking experience by refining the cider’s texture and adding a clean finish.
- Balancing acidity: It can help round out a cider that’s overly acidic, creating a more balanced flavour profile that highlights the apple’s natural sweetness.
- Clarity enhancement: This product also aids in improving the clarity of your cider, which can be essential for creating a visually appealing and professional final product.
Using NEO® CRISPY during secondary fermentation ensures a crisp, bright finish that’s perfect for modern ciders.
3. Lalvin QA23™: Enhance Fruitiness and Aromatics in Your Cider
Lalvin QA23™ is renowned for its ability to enhance fruity and floral aromas, making it a great choice for cidermakers aiming to produce aromatic, refreshing ciders. Originally developed for winemaking, this yeast has been widely adopted in cider production due to its clean fermentation characteristics and ability to preserve and elevate natural fruit flavors.
Key Benefits for Cidermaking:
- Aromatic enhancement: QA23™ brings out vibrant apple aromas, perfect for crafting ciders that are rich in fruity and floral notes. It’s ideal for varietal ciders where you want to emphasise the natural characteristics of the apples.
- Low volatile acidity: This yeast produces minimal volatile acidity, ensuring a balanced cider with a clean, crisp finish.
- Cool fermentation tolerance: QA23™ performs well at lower temperatures, which allows for slow, controlled secondary fermentation, preserving delicate apple flavours and resulting in a fresh, bright final product.
Lalvin QA23™ is ideal for crafting aromatic, fruit-forward ciders with a refined, smooth finish.
How to Optimise Secondary Fermentation in Cidermaking
To get the best results from secondary fermentation, it’s important to follow a few best practices:
- Monitor temperature: For clean fermentations, maintain a steady temperature during secondary fermentation. Yeasts like Lalvin DV10™ perform better in cooler environments, while others may need more moderate temperatures.
- Choose the right yeast: Depending on the style of cider you’re producing (dry, sparkling, sweet), select a yeast strain that complements your desired flavour profile and fermentation goals.
- Mind the acidity: Products like NEO® CRISPY can be invaluable if you’re dealing with overly acidic cider, helping to balance the flavour and provide a more refined mouthfeel.
- Consider carbonation goals: If you’re producing sparkling cider, make sure to monitor pressure levels during secondary fermentation and use the appropriate yeast (like Lalvin EC1118™ or DV10™) that can handle carbonation while preserving flavour.
Conclusion: Secondary Fermentation is the Key to Great Cider
Secondary fermentation is where good cider can become great. By paying attention to this critical stage and using high-quality fermentation products like Lalvin EC1118™, NEO® CRISPY, and Lalvin DV10™, you can significantly enhance your cider’s flavour, mouthfeel, and stability. Whether you’re crafting a clean and refreshing sparkling cider or a smooth and balanced still cider, mastering secondary fermentation will ensure your final product stands out in both quality and taste.
With the right tools and techniques, secondary fermentation becomes a powerful step in crafting exceptional cider that your customers will love.
