Just-a-Guy
Junior Member
- Joined
- Nov 5, 2014
- Messages
- 220
- Reaction score
- 87
This may be a dumb question, but I just don't get it.
If you're making, say, a pear or an apple wine, from a juice for example (not from fresh fruit), and you mix it up properly in the primary, and rack it to a carboy at say 1.010, and then leave it for two or three weeks until it is fully fermented.... why wouldn't you just bottle and drink it then?
What benefit do you get, once fermentation is complete, from letting it sit in a carboy longer?
JAG
If you're making, say, a pear or an apple wine, from a juice for example (not from fresh fruit), and you mix it up properly in the primary, and rack it to a carboy at say 1.010, and then leave it for two or three weeks until it is fully fermented.... why wouldn't you just bottle and drink it then?
What benefit do you get, once fermentation is complete, from letting it sit in a carboy longer?
JAG