BillyGHusk

Recipes 

Are there reasons for not speeding the clearing process everytime by throwing it in the fridge.

Is the time spent in the carboy a needed part of the aging process or can that all happen for the most part in the bottle?

I have a cyser that I would love to get bottled.

Thanks,
Tim

joey11bball

Recipes 

I have read that it is better to age in the carboy because when you bottle you are aging in 50 small microbial communities, where as in the carboy it is a larger community so all those flavors and whatnot have a chance to mix. If you age in bottles then you may not have an even balance of the flavors that need to mix in every bottle.

Yan

Recipes 

You get a better bottle-to bottle consistency of aging if you do most of it in bulk.