Hops
Active Member
I have 5 gal of EdWort's Apfelwein at about 3 weeks in the fermentor and wonder whether to carb or not. Also, I see that it takes about 4 week to ferment out but is there a consensus on how long to age after that.
It can take roughly 4 weeks to ferment, but it might not. Not saying you are doing or will do anything wrong, but don't touch it until it is crystal clear, that is how long yours took. I know some people think 4 weeks is set in stone and just bottle at that point, but depending on temperature, humidity, and how much you deviated from the recipe yours could take longer.
And let it age in the carboy or in the bottle, as long as you can stand it. It will only get better with age.
As to your original question, I usually do half still and half carbed. BUT I find myself reaching for the carbed bottles most of the time. They are like Apple Champagne.
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