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Thanks everyone for the input gonna put some age on it and see how it goes

I read it in wine making maganize, not the internet. It goes on about aging reds vs whites and one should only age a wine designed to be aged. Idk looking advice whether that was true or not from peoples experiences with apple wine.

Hi, I'm making a 3 gallon batch of apple wine. The wine cleared up nicely by week 3. The wine is 6 weeks as of now. My question is, should I bulk age the wine before bottling? If so, how long? Or is it ready to bottle now?

no sweetening yet, i wanted to wait till the wine mellowed out more. So both of you saying 6-9 months bulk aging, i read somewhere that fruit wines only improve with age up to 3-4months bulk aging, any longer than that theres no dramatic improvement.

I am making 3 gallon batch of apple wine. The wine cleared by week 3, the wine as of now is 6 weeks old. My question is should i bulk age before bottling, if so, how long? Or is it ready to bottle now?