Mudgrunt
Member
I've got a traditional New England cider ( unpasturized organic cider / natural yeast) just about at the end if its primary, (3 months and all is well), and was going to rack it and have it enter into a secondary ferment for another 2 months before botteling. I've been told NOT TO RACK IT before botteling. I'm a purest at heart, and would like to do it the old fashioned way. Any comments on what racking /not racking it will do to flavor as well as any other pro's and con's. I'm not too worried about presentation, I'll drink whatever foul looking concoction I make, but will it make a huge difference in clarity? Any ideas would be appriciated.