I have a couple of batches of cider aging. One with cloves/cinn/vanilla beans; one with peaches/ginger. Pitched first week of Oct, racked first week of Nov and added the flavorings.
I plan on bulk aging for another several months before bottling. There is about 1/2" of lees on the bottom. the peaches look fine- the vanilla beans and cloves now have what looks like lees coating them and floating at top.
Any advice on how long I can leave flavorings in the carboy? I was thinking I may rack to a tertiary for clearing prior to bottling...should I do that now
I am not sure how long fruit/spices are actually still imparting flavor to the must