I keep looking around, and really cant find the answer to this question.
I have 5gallons of apple wine going, fermentation is going fine... probably a week in so far so not very far along.
I hear that it should be at its maximum alc % after about 2-4 weeks, when the yeast die off.
Here's my questions, and thank you ahead of time for the help. Just getting into this as a hobby, loving it so far!
1) Why, if its at its maximum alc % at about a month, does letting it age make it taste better?
2) Iv read that letting it sit upwards of a year makes it taste better, some people have suggested removing the fruit before letting it sit and age extended amounts of time... saying if you leave the fruit it will end up making the mix go bad? Yet Iv seen recipe after recipe that says nothing about removing it. Whats best practice here and why?
3) Lastly, iv seen different recipes (not nesissarily apple wine) that say you can bottle it after a month or two and let it age that way. Iv seen "Add a pinch of yeast but not too much". Is it better to leave it in the carboy, or can I bottle it up and still get the benefits of letting those bottles sit and "Age". If so, is there any point to the pinch of yeast? If yes, how much is a pinch? Im using 1118.
Again, thank you. I know questions get irritating sometimes but I did do a fair amount of looking and google work before posting this.