When aging a cider should it be aged in a near full carboy with an airlock or after sealed in the bottle\keg?
Should it be aged at a specific temperature, ex. at 40F in the frige or 60-70F room temp in the basement?
Is there a "sweet spot" typically for how long to age it? 1 month not enough \ 1 yr too long?
Should it be aged at a specific temperature, ex. at 40F in the frige or 60-70F room temp in the basement?
Is there a "sweet spot" typically for how long to age it? 1 month not enough \ 1 yr too long?
