skywaters
Member
I have 5 gal of cranberry-apple cider fermenting with Nottingham ale yeast, and I'm wondering how long I can keep it in primary before I run the risk of off-flavors from autolysis? I don't have a second carboy or bucket (I know, I'll get one soon!) and I know Edwort's apfelwein stays in primary for the whole time, but I'm wondering if the fact that I'm using an ale yeast rather than a wine yeast changes things?