Aging Time

Probably not. I was always told that wine can sit on sediment for up to

You don't have to bottle it right away, it's be fine. You can leave it in the carboy for a while as long as you don't have a lot of head space and have enough sulphite to preserve it (I think 1 crushed campden tablet per gallon per 6 months). Some people don't use clarifying agents to speed up clearing. In that case the wine takes a long time to clear and sits on sediment for long periods of time. Sometimes racking every 3 months. You'll be fine.

David

Are you really in _that_ big a hurry to be somewhere with that wine? Most of the experienced kit winemakers I know rack their wines off the gross lees and bulk age for at least 6 months before bottling. Be sure to top up the carboy (a similar wine is OK for that purpose) and maintain correct free SO2. Another racking after a few months isn't a bad idea either if the wine has thrown sediment.

Tom S

In general I agree with those that have already posted. Leave it alone until you are ready to bottle even if that is a couple of months. But on aging -- that is another matter. You did not say what wine you were making. I have made some 28 day white kits that were very nice after 2 months and that I thought were past there prime at 6 months. I am not talking oxidation here. I am talking about them becoming just too mellow to the point of being bland. My advice on kits is that when making a new kit, sample frequently so you will know when to drink them when you make them in the future. Be careful about aging it too long. You may miss the good period.

Ray

Leaving a wine on the "lees" is a method used to add particular flavours (puke is the only description I can think off) to wines. This is caused by the break-down of the yeast.

Any French wine "sur lie" has been aged using this method, I personally don't like it however someone must like it.

Anyhow, the decision is yours.

Why not split the batch and try both methods?

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I have had good luck with R.J. Spagnols Cellar Classic Johannesburg Riesling and Gewurztraminer. I have made the first twice and the latter 4 times. I prefer both from 3 months to 18 months old. On a lighter note, I have made Island Mist Peach Chardonnay 3 times and they were very consistent. I have made several BK kits and just was not impressed enough with any to make them again.

Ray

I have only tried Brew King, it is the only kit available at my home brew shop. A friend suggested viva de vino or something to that affect. I have been pretty satisfied with the Brew King but like I said I have nothing to compare it to. I made one Brew King Chardonnay and was very impressed from day one while bottling. I have some friends that don't like chardonnay but like this one. I usually don't drink white wines at all and only made this to accommodate for guests that don't like red. I really like this one though. It has almost fruity flavors and tastes a little sweet even though it was fermented to dryness.

David