Apple pie aging Q

[DaveL]

I have a carboy full of AP that was mixed on 2/16/13
I stole a sip in my thief this past weekend and the cloves and cinnammon are really forward. I am geting ready to rack it soon. By getting it off the sediment will it allow the fruit to move forward more? Would bottleing it be better?
My intention is to rack it then allow it to age in the carboy 'til late summer then bottle with hopes of having some this fall but saving most 'til next fall.
Thoughts?

 

[Deezil]

As it ages, the spices should settle down some... Just like alcohol is really apparent/"hot" when a wine is young, so too are spices added - oak is the same, even..

 

[fivebk]

I would age this at least 1 year before I bottled it. You can always add an apple F-pack down the road if the flavor doesn't come around like you want it to.

BOB

 

[saramc]

Country wines typically need to be off-dry to pull the fruit forward. Apples are pretty well known for coming back out to play around 6-9 months, BUT your ACV will have a huge impact. What is your ACV?

On the lees management, personally I would not leave on the lees for any extended period of time, too much potential for off flavor development. Plus not all yeasts are good candidates for 'sur lies and battonage'. The spices added in primary have already imparted their flavors, so if you rack the settled solids away in the lees there are no worries. Typically takes a good 4-6 months from the time the must hit FG before it is in the 'no drop zone', that point in which the must is degassed, crystal clear and has not dropped any sediment for 60 days after the last racking and you can now tuck away to keep bulk aging, bothering briefly every 90d to dose with k-meta, until you decide to stabilize, possibly backsweeten & prepare to bottle. Many country wines do not get bottled until at least 6 months of reaching FG, held for another 2-3 months to adjust from bottling shock, and then deemed ready to start drinking...but again the ACV plays a huge roll on the entire 'how long to age' issue. Personally my country wines bulk age for a year minimum, giving them time to degas on their own, to clear without fining agents, and for chemistry & nature to work its magic.

Was this an all-liquid must or did you crush your own apples?

Do you plan on adding a hint of vanilla when you bottle, or is it already on board? Takes apple pie in a whole new direction and many times you do not have to backsweeten as much to reach your happy indicator. Enjoy!!