secondary fermentation

Secondary fermentation is a process in brewing where the beer or wine is transferred to a new container to ferment at a slower pace. During this stage, extra sugars and yeast produce additional flavors and carbonation, enhancing the beverage’s clarity and taste. It typically occurs after the initial fermentation is complete and helps develop a smoother, more refined product. This step also allows brewers to remove unwanted sediments, resulting in a clearer final drink. Overall, secondary fermentation improves flavor complexity, carbonation, and clarity, contributing to a better overall quality of the beverage.