smyrnaquince
Well-Known Member
If making a dry cider and the fermentation has stopped (FG<=1.000 and no bubbles), what would be the difference between letting the cider age in the carboy vs. bottling it and letting it age in the bottles?
On a related note, does cider benefit from sitting on the lees or do people rack it off as soon as the fermentation finishes?
On a related note, does cider benefit from sitting on the lees or do people rack it off as soon as the fermentation finishes?
