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Old 10-10-2011, 10:29 PM   #1
Feb 2011
Union, Maine
Posts: 77

Does the speed of primary fermentation when making apfelwein (ie one week with EC-1118 as opposed to three or four with D-47) result in any differences in the aging process? Would the faster ferment produce off-flavors that would take more time to mellow out, or would the aging process simply be ahead by two or three weeks? (Not that it matters in the long run; I just like drinkable apfelwein as quickly as possible).

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