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Old 01-04-2013, 05:48 PM   #10571
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Its been 7 weeks in the fermenter so far and it is starting to clear up. I am really temped to call it done and try it out. Will it get that much better if I wait? Maybe just bottle it up and start a new batch.

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Old 01-04-2013, 06:13 PM   #10572
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The difference between 2 months and 3 months was pretty amazing. I would wait if you can. It is too easy to plow through quickly before aging properly. I had to pull my bottles out of rotation to sit longer. It is worth the wait, and I want to have some aged at 6 months to a year.

Luckily I already have another batch at 3 months and will hold off bottling for a while longer. Already plan on my next batch this month also.

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Old 01-05-2013, 02:04 AM   #10573
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I just bottled my first batch after almost 16 weeks in fermenter. Added just a little priming sugar. I'll probably try one in a week or so. Will they noticably get better the longer in the bottle or is the longer fermenter time more important?

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Old 01-05-2013, 02:38 AM   #10574
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I just bottled my first batch after almost 16 weeks in fermenter. Added just a little priming sugar. I'll probably try one in a week or so. Will they noticably get better the longer in the bottle or is the longer fermenter time more important?
Hmm, yes. You need a few days after hitting fg for the yeast to do cleanup. That means letting the yeast turn some of the fusel alcohols into fruit esters. To do that you need to stay on the yeast. After that, it isn't critical if it ages in the fermenter or in bottles. I prefer to give mine a week to 10 days after hitting fg. Generally speaking, you get better results aging in bulk rather then in bottles.

Is it more important to keep in on the yeast, or to age it in general... It's debatable. If you don't have that time on the yeast the cider will have a noticeably harsher flavor. Though it doesn't have to stay there for 16 weeks. If you don't age the brew anymore after you take if off the yeast, it will have a noticeably harsher flavor. Though not in the same way as taking it off the yeast immediately after hitting fg. IMO, if your aging a batch for more then a year the aging is more important. If it's less then a year, the post ferment cleanup is more important.

Sorry, I guess that wasn't actually all that helpful...
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Old 01-05-2013, 02:54 AM   #10575
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Hehe thanks. I guess I'll just have a few after 10 days and then stagger the rest of them as long as possible. Took a small sip when I opened it up tasted good enough already

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Old 01-05-2013, 03:19 AM   #10576
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Hehe thanks. I guess I'll just have a few after 10 days and then stagger the rest of them as long as possible. Took a small sip when I opened it up tasted good enough already
Now would be a good time to start another batch, if you want to have any that's been aged.
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Old 01-05-2013, 11:34 AM   #10577
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hi peeps, happy new year to you all, my Apfelwine is coming along nicly, the one on the left started on the 12th December(2012 not 10) is now slowing down on the air lock, now im in no rush to drink this id prefer to age it till the summer, whats the best way to handle it? i also dont need the demi jon as i have pleny, should i just leave it on the lees? or re rack when it starts to clear and store out of the way? any info appreciated.
lee

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Old 01-05-2013, 12:32 PM   #10578
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Just tapped a keg of apfelwine I made two years ago. It has aged really nicely. I used the lavlin yeast.

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Old 01-05-2013, 04:00 PM   #10579
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O.K. I give UP!!! I made it to page 400 and and it was like kicking a dead horse with a dead horse. Same questions over and over. I think I found all the info I need. Time to go sniff the air lock on my first batch.

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Old 01-05-2013, 09:54 PM   #10580
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O.K. I give UP!!! I made it to page 400 and and it was like kicking a dead horse with a dead horse. Same questions over and over. I think I found all the info I need. Time to go sniff the air lock on my first batch.
What did you expect to find after the first few pages? This isn't rocket science. It all turns into commentary after a bit.
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