Originally Posted by america
I don't think this stuff is very good for the first 6-8 months... don't understand why everyone tries to rush this stuff.
It is odd. Maybe my sanitation isn't perfect or there is something wrong with my technique, but I have carefully saved bottles from each batch to try after long term bottle aging, and after a year or so, I find distinct off flavors, while it is crisp and delicious after 2 months in primary and a couple of weeks of bottle conditioning. Maintains this good flavor for at least six months, but it is usually gone long before that except for the few bottles I save.
Recently I found 2 750 mL wine bottles that I filled with my FIRST EVER batch of Apfelwein almost 3 years ago when I bottled half still and half carbed. Kind of scared to try it...