Does the speed of primary fermentation when making apfelwein (ie one week with EC-1118 as opposed to three or four with D-47) result in any differences in the aging process? Would the faster ferment produce off-flavors that would take more time to mellow out, or would the aging process simply be ahead by two or three weeks? (Not that it matters in the long run; I just like drinkable apfelwein as quickly as possible).
Fast apfelwein fermentation equals sooner drinkability?
- Thread starter Blanchy
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