The effect of length of ensiling (LOE) on fresh whole-plant corn Shredlage was evaluated after it was fermented for 0, 45, 90, or 180 d at a temperature of 20 to 23°C using 3-L capacity PVC mini-silos fitted with mechanics to vent gas. Mini-silos were filled with about 1.9 kg of the crop at about 33% DM, >3.1% soluble carbohydrates (fresh matter). Four mini-silos were opened at each LOE to determine fermentation characteristics and DM recovery. Statistical analysis was performed according to a completely randomized design with a 4 LOE. Aerobic stability (AS) was determined by placing the ensiled material from each mini-silo in Styrofoam containers placed inside a Styrofoam chamber. Temperature was measured at 6-h intervals for 7 d. Statistical analysis used a split-plot design with a 3 LOE by 29-timepoint factorial arrangement using silo as the repetitive measurement. Significance (P < 0.05) is denoted by ^{a, b, c}. Ensiling increased the % of lactic acid, from fresh (0.12^a), to 45 d (5.26^b), 90 d (6.32^b), and 180 d (5.31^b). A similar trend occurred for acetic (0.07^a) and propionic acid (<0.01^a) from 0d to 45d (0.51^b, 0.16^b), 90 d (0.72^b, 0.19^b) and 180 d (0.62^b, 0.16^b). Low TVFA at 0 d (0.19^a), increased at 45 d (5.93^b), 90 d (7.23^b) and 180 d (6.09^b). Butyric acid was < 0.01 and not different among LOE. Recovery of DM did not differ among LOE and averaged 91.33%. Starting pH at 0d was highest (5.75^a) compared with 45d (3.71^c) and 90 d (3.64^c), and both of these were lower than pH at 180 d (3.87^b). Ammonia-N (% of CP) has an increasing trend from 0 d (0.65^c) to 45 d (2.54^b) and 90 d (2.37^b), which were lower than at 180 d (4.5^a). Loss of AS occurred on 45 d by 36 h post-aerobic exposure (PAE), 90 d by 48 h PAE, and 180 d by 42 h. PAE. Ensiling resulted in increases of lactic, acetic, propionic acids and TVFA, resulting in a lower pH. There were no differences in these parameters after 45 d of ensiling. Ammonia-N increased due to ensiling and was not different between 45 and 90 d, and increased after 180 d. The shorter LOE resulted in lower AS. Shredlage continues to cure for at least 180 d of fermentation.