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Old 11-20-2007, 12:55 AM   #1
mot
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what is the longest you guys have aged you apfel wine?

I have about a 18 carbed and 6 flat bottles that I have been aging for about 9 months now. I havent tried one fro about 4 months and I think I might be breaking into them soon.

What are your guy's times for aging and how did they react to it?

 
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Old 11-20-2007, 03:38 AM   #2
mrk305
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After two weeks of bottle conditioning, the longest I have aged it is a month. I just bottled 6 gallons and started 5 more. It doesn't last too long at my house. Just reminded me. I need to go to the "How many gallons of Apfelwein" thread and add >>-> X + 5= y again.

 
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Old 11-20-2007, 03:43 AM   #3
DUCCCC
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Quote:
Originally Posted by mrk305
...I just bottled 6 gallons and started 5 more. It doesn't last too long at my house...
I believe I'm going to just dedicate a carboy to this. I haven't even sampled my first batch yet, but as soon as it's in the bottles I've got a fresh packet of Montrachet ready to go...

Maybe I need to just etch the glass with the recipe, and a space to fill in the blank for start date.

 
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Old 11-20-2007, 04:13 AM   #4
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The keg I have on tap is 10 months old. The keg I'm bringing to NHBC in Cinci next year will be 13 months old when we tap it.

Patience pays off big time, so make more batches.

 
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Old 11-20-2007, 04:31 AM   #5
mrk305
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Quote:
Originally Posted by EdWort
The keg I have on tap is 10 months old. The keg I'm bringing to NHBC in Cinci next year will be 13 months old when we tap it.

Patience pays off big time, so make more batches.
The ladies love this stuff, and I love the ladies. I can't make enough!

 
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Old 11-20-2007, 03:16 PM   #6
mot
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Quote:
Originally Posted by EdWort
The keg I have on tap is 10 months old. The keg I'm bringing to NHBC in Cinci next year will be 13 months old when we tap it.

Patience pays off big time, so make more batches.
hey ed what temp have they been sitting at during the aging?

 
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Old 11-21-2007, 02:38 AM   #7
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for those of you kegging, are you aging in the keg or carboy

 
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Old 11-21-2007, 02:42 AM   #8
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Quote:
Originally Posted by mot
hey ed what temp have they been sitting at during the aging?
I've gone 4 months in the carboy at room temp, kegged is 39 degrees in my 20 cu. ft. chest freezer.

 
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Old 07-31-2008, 05:16 AM   #9
Cera214
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Okay... I have searched the site and I can not seem to come up with an answer to my question... my apologies ahead of time if someone has already posted a reply to this...
My second batch of Apfel Wine is in the carboy, I am waiting for it to be done fermenting before I add my frozen blackberries. I want some of the flavor along with the aroma. But, my question is this, how long should I let it age after I add the blackberries? Do you think the longer I let it age, the less it will have the blackberry taste? Does any one else have any experience with adding frozen berries to the Apfel wine recipe?
Please help or send me a link to point me in the right direction!
Thanks in advance...

 
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Old 07-31-2008, 12:40 PM   #10
Lost Pirate
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Quote:
Originally Posted by tarheels View Post
for those of you kegging, are you aging in the keg or carboy
I aged a batch in a carboy for 8 months then kegged. Turned out great!

 
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