wolverinebrewer
Well-Known Member
I have the original recipe from Page 1 of this post in a fermenter. Coming up on 1 month. I cannot wait for this to be done because I had some a neighbor made.
Instead of tying up a glass carboy for so long, I'm thinking of a Lowes food grade (white) bucket.
I believe I left my first batch of this in the fermenter only as long as it took to clear up and then just bottled it for longer term aging. I don't think it really matters as to how you age it because it really don't come into its own for at least six months. I made the mistake of drinking most of it at the 3-5 month mark. While still good, I left about 10 bottles sitting which are now 11 months and they are really good. Still dry but with much more flavor.