Well not at capacity, I can take some aging wine out and get another fermenter in there if I want to take out some of the aging wine:


Top left Carboy 5 gal Apfelwein still fermenting. It should be done soon, but needs to age a while. Probably won't be consumed until about deer season.
Top right Carboy 5 gal Hefeweizen bulk aging ready to bottle in a few days more days. It will be ready for consumption in about a month.
Box on left 14 bottles of White Zinfandel bottle aging to be ready mid-summer.

Right center Bucket fermenter 6.5 gal Apple Ale fermenting for just a few days. It will ferment for another week to 10 days then bulk age for about 3 more weeks. It will be ready for consumption around the end of May.

Box at the bottom is another 14 bottles of White Zinfandel bottle aging to be ready mid-summer.


Next on deck is a Cream Ale...or maybe an Oktoberfest.



Edited by BamaProud (04/11/13 05:32 PM)
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking