When I last racked the Scottish Samhain Pumpkin Ale, I was surprised at how much trub settled so quickly. Yes, I added more pumpkin, but there was still more than I expected. It’s only been four days, but I decided to go ahead and rack it again. I prepared a bottling bucket…my usual choice for fermentation…and racked the pumpkin ale from my glass carboy to the bucket.
I pulled out the vanilla bean pod, rinsed it and put it in a small container with enough vodka to cover. I may use that in something else, later. I got about 4.25 gallons into the bucket.
I might just top it off to 5 gallons before I bottle it. I think there is plenty of alcohol and enough body in this beer to handle it. I’m going to let it sit and clear for now.
While I had the carboy empty, I cleaned it very well and sanitized it. Next, I decided to mark the carboy with gallon and half-gallon lines with a black Sharpie marker. I used a half gallon jug to pour water into the carboy and I marked the lines each time. I decided to do this because I wasn’t sure how much pumpkin ale I had there and it was frustrating!
After the carboy cleaning and marking project was done, I racked the crab apple/pear/apple cider to secondary. Still very “green” and with substantial…what I am assuming is tannin.
This one will bulk condition for a long time, I’m thinking. At some point, I ‘ll need to decide if I want to back sweeten and/or carb this cider. I haven’t decided yet. There are currently a little under 2-1/2 gallons there.
I’ll let it settle awhile and then rack to smaller glass carboys/jugs for the bulk aging, and reclaim the big carboy. I’ll be brewing a porter soon and need the space for fermenting.