5 replies to this topic

[matt6150]

Never made a mead or wine yet, but was going to make the apple wine recipe thats posted. Can I use a 5 gallon carboy or would I need a larger 6.5 for this like beer. Just unaware how crazy fermentation will get. Also how long do I let it ferment?

[ScottS]

I get a lot of foaming when I make cider, so if it's a 5 gal batch, I'd recommend the 6.5 gal fermentation vessel.If you are pitching yeast, expect 2-3 weeks for fermentation, and then a year for aging.

[matt6150]

Really, a year for aging? Even for this recipe link I guess I was under the impression that it was a quicker one.

[MyaCullen]

Really, a year for aging? Even for this recipe link I guess I was under the impression that it was a quicker one.

If you want quick, I suggest Blackberry, or Boysenberry.

[ScottS]

Really, a year for aging?

I find that straight cider is drinkable at 6 mos and good at 9 mos. If you're fortifying it and bringing up the abv, it's going to take longer.

[BeesNBrews]

I make a cyser [cider and honey] every year. The ferment has always been very tame with Champagne or D47. I have enough cellaring that I can age to four or more years and it is worth every month of waiting--though only a few bottles make it that long. Two years is typical.