I’ve just racked 5 gallons of cider and Nottingham yeast in a carboy. Plan is to let it sit in there for 3-4 months.
- is there any benefit with letting it sit this long or longer?
- am I able to add any flavor, fruit, etc during this process or when kegging?
The previous ciders I’ve done I only let sit for about 3-4 weeks, so I’m a bit curious as to how this will turn out.
- is there any benefit with letting it sit this long or longer?
- am I able to add any flavor, fruit, etc during this process or when kegging?
The previous ciders I’ve done I only let sit for about 3-4 weeks, so I’m a bit curious as to how this will turn out.