We all know the more time you allow the wine to develop, the better the result.However, I only have so many carboys sitting around, and by bottling some of them, I can start the "next generation".
So, is there a siginificant difference in the results between letting it bulk age in the carboy, or does aging in the bottle do the more or less the same. (These are red kits for the most part, and one port).
Stored at the same temperature and conditions there should be no difference. I have seen discussions pointing to the difference in air exposure and liquid surface (total surface larger in bottles). But I have never read any substantial arguments which can explain any difference. maybe a test would be interesting?
That's been done already. The results show that wine in large format bottles ages more slowly and gracefully than the same wine in small bottles.
Although the large bottles obviously have more surface area of glass than small bottles, they offer less surface area per unit volume of contents [wine]. Surface effects between the glass and wine may play a part in the maturation of the latter, but that is unknown at this time. Another effect to consider is that large containers tend to buffer the effects of temperature changes in the local environment [cellar].
Tom S
Since I need the carboys, I think I will let some of my kits age in bottles then. Not sure I care if my port and a few cheap kits age "gracefully"--if they age a little quicker in bottles, so much the better!
Most red wines require 6-12 months of aging to develop "bottle" bouquet after the last exposure to oxygen, and wine is exposed to much air-oxygen when it is bottled. Bottle bouquet generally does not develop in wine stored in bulk containers because of periodic exposures to air-oxygen.
lum
I have two carboys (23L) ready to be bottled. If I decide to prolong aging in the carboys, should I leave the airlocks on or cap the carboys airtight. I have noticed that after two months in the carboy the air lock on the white wine is still releasing a bubble or two out every day. Another thing is should the wine be racked at scheduled intervals during bulk aging?
I keep a bung and airlock on my carboys during bulk aging. And I will rack during bulk aging if the wine drops a lot of sediment. Darlene
Leave an airlock on them as the volume will change with temperature and some people say a sealed carboy can even burst. The level can swing in the neck of a 23l carboy about 1 cm for each degree Celsius.
The bubbles could be the out gassing of the CO2, I've never watched my bubble count after putting them into bulk aging. Could it be an ML?
Don
Thanks to every one for the information. Just how long would you age, in a glass carboy, wine made with concentrate.
Concentrates are very different from fresh fruit. Many of the whites I like you and I would not age them over a month or two. I aged a Gewürztraminer for 9 months and it became too mellow. It was much better at one month. I have not made a red from concentrate that overly impressed me so I will let someone else comment on it.
Ray
concentrate.
Have something to add? Share your thoughts — no account required.
Ask the community — no account required