When I rack from primary to secondary is it necessary to add fresh
juice to fill the secondary carboy? I did that and noticed that it
caused fermentation to start all over again, probably from the "new"
juice.
I guess the better question might be, Is it ok to have 3-4 inches of
air space at the top of the carboy, or should it be filled to the neck?
When I rack from primary to secondary is it necessary to add fresh juice to fill the secondary carboy? I did that and noticed that it caused fermentation to start all over again, probably from the "new" juice. I guess the better question might be, Is it ok to have 3-4 inches of air space at the top of the carboy, or should it be filled to the neck?
Based on my own cider experience, that shouldn't be a problem.
I don't add any fresh juice, and air space is alright as long as your
racking quietly and your carboy is sanitized. If you're really
concerned, you can get a can of innert gas from a brewing store and
"top off" the carboy.
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Racking Question for Cider
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