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Racking and finishing

Appears in
Brew it Yourself: Make Your Own Beer, Wine, Cider and Other Concoctions
Brew it Yourself

By Richard Hood and Nick Moyle

Published 2024

  • About
Your cider should continue to ferment for anything from two weeks to several months, depending on the type of apples and the ambient temperature where you are storing the fermenting vessels. If the cider is left in a cold shed or garage, fermentation will progress more slowly than if it is kept indoors, but when it comes to fermentation, slower is generally considered better, as the cider will tend to better retain its fruity flavours.

Before your cider is ready for bottling, it is worth siphoning it into a clean demijohn (carboy), leaving behind the mucky deposits (a process known as ‘racking’). This should be done as the fermentation is close to finishing. When you are ready to bottle, check that the fermentation has finished by taking a gravity reading with a hydrometer. A figure of 1.005 or below indicates that it is ready. You may wish to delay racking for a month or so to see if a malolactic fermentation happens.

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