GeorgiaMead
Well-Known Member
- Joined
- May 14, 2013
- Messages
- 454
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I have a cider that is 2 months old and crystal clear. The only problem is its like drinking jet fuel lay time I tasted it so it needs to age. I need to clear up a carboy cause I'm full on all accounts. I know bulk aging produces a more uniform flavor, and bottles can vary bottle to bottle. I also know temperature change is reduced in later volumes. Are there any negative things that can happen from bottling early if it is fully fermented out?