racking apfelwein off of ale yeast

[volvodude]

I recently made apfelwein with WLP007 yeast as opposed to the Montrachet in my first batch. My question is: can I leave it on the yeast for 2-3 months like I did on the Montrachet, or will it develop off flavors from yeast autolysis? Should I rack it to secondary off the yeast to clarify, or am I OK to leave it on the yeast for that length of time?

 

[Freezeblade]

2 months is fine, although I'd be nervious to go more than that, as it'd be pretty clear, and certainly clear enough to bottle by that time with the WLP007, that stuff flocuates out like a champ after 3-4 weeks for me.

 

[volvodude]

Thanks for the input. I probably will bottle in 2 months or less if it is clear