I searched and found a lot of hits as to the benefits, but not on technique.
so anyway, I should just be able to do a final racking, put a cap on the carboy and hide it in the dark, right?
I'd like some suggestions for cheaper bottles than carboys, possible ways of capping the bottles, and suggested environments for storage(I think my fieldstone basement is a bit too chilly)
On Mar 20, 7:30 pm, "Tater" wrote: (SNIP).. so anyway, I should just be able to do a final racking, put a cap on the carboy and hide it in the dark, right?
This look more like bottle aging to me, although a large bottle. See the following thread on the subject.
Guy
Yes bulk aging is just aging in large bulk. It is diffeent from aging in bottle. I don't think anyone knows exactly why be the theory is that the temperature will be much more stable in bulk aged wine than in bottle aged wine. It also gives a last chance for final sediment to fall out and for any precipitates to drop out. As far as cheaper bottles, well they are reusable which averages out the cost. Also, you could use gallon jugs rather than 5 or 6 gallon carboys. 5 gallon jugs are usually cheaper if you can not get them for free.
Ray
Well, it's the volume - it takes much longer to heat up/cool down 23L of liquid than 750ml, do when you store wine in a room where temperature fluctuates on a daily basis, the carboy will be affected much less than individual bottles. But then again, if your bottles are stored in cases, and the cases are stacked against each other, you'll get the same benefit really.
Pp
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