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Old 11-06-2009, 09:39 PM   #1
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Default Three months!!! fermentation too long??


Back in Aug. I made an apricot wheat using halved organic apricots in the secondary. I put them in a mesh bag after freezing, then flash pasteurizing them in boiling water. All went well, except it took me three months to get around to bottling it. Is this a problem? If anyone has any similar stories let me know.

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Old 11-06-2009, 09:43 PM   #2
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You'll probably be OK.

I've had beer that was in the primary fermenter for nine months. While it wasn't awesomely great, it was decent, and definitely beer.
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