0
votes
3answers
89 views

Secondary fermentation not working, is my diagnosis correct?

Three weeks ago I racked and bottled some perry. Before bottling, I filtered it through a kitchen cloth. I added a teaspoon of sugar per bottle. With the exact same approach, I got a rather foamy ...
4
votes
2answers
882 views

How long do I roast chocolate nibs to use in cider?

Read several posts about chocolate stouts and it seems that using nibs as a secondary flavoring without adding to the boil is the consensus. Roasting them first has been suggested, as well as soaking ...
4
votes
3answers
340 views

Post-Secondary Fermentation

I've heard mentions of people using tertiary, quaternary, quinary, etc fermentations. Does this really provide any significant benefit beyond secondary?