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Old 04-11-2013, 10:39 PM   #1
Mar 2013
, Tennessee
Posts: 636
Liked 147 Times on 98 Posts

Well not at capacity, I can take some aging wine out and get another fermenter in there if I want to take out some of the aging wine:

Top left Carboy 5 gal Apfelwein still fermenting. It should be done soon, but I plan to let it bulk age till about November.
Top right Carboy 5 gal Hefeweizen bulk aging about 3 weeks. Ready to bottle in a few days more days.

Box on left 14 bottles of White Zinfandel bottle aging to be ready mid-summer.

Right center Bucket fermenter 6.5 gal Apple Ale fermenting for just a few days. It will ferment for another week to 10 days then bulk age for about 3 more weeks. It will be ready for consumption around the end of May.

Box at the bottom is another 14 bottles of White Zinfandel bottle aging to be ready mid-summer.

Next on deck is a Cream Ale...or maybe an Oktoberfest.
Wine-Down Brewing and Winemaking
Drinking White Zinfandel, Orange Hefeweizen, Apfelwein, Jawbreaker Pale Ale, Brown Ale
Ferm1-Blackberry Merlot Ferm2-Apfelwein
Ferm3 -Apfelwein, Ferm4 -Skeeter Pee, Ferm5 -Jawbreaker Pale Ale

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