I've got a batch of EdWorts thats been in the fermenter for about a month. I was wondering how long I can leave it in there till:
1) Autolysis kicks in and makes off flavors? (does this happen with wine yeast as well)
2) How long do I have until it will be unable to self carbonate by adding priming sugar when I bottle?
I guess carbonation is a choice for this, but I'm still thinking that I would prefer it carbonated. I'm really in no rush to take it out, so in your guys' opinion, how long can I let it sit there before I lose my potential for bubbles?