If a wine is to be bulk aged for 1 year. Once all the processes have been completed and the wine is stable. Should you now switch from fermentation lock to bung or is it better to leave the fermentation lock in place and keep the sulfite renewed? My insulated cellar can have substantial temperature swings (45-70). The lock could help balance the pressure while the bung could pop out or allow air to get sucked in.
Joe
Anytime I bulk age, I always use a bung and airlock. Just remember to check your bung/airlock every so often and make sure you have enough water in the airlock (it does evaporate). Keeping sufficient sulfite levels is always a concern, whether you are bulk aging or not. I bulk age in my basement, as well as store my wine bottles down there too. I've found the temperature fluctuates 10 - 15 degrees from summer to winter in my basement. I live in southern Wisconsin. Darlene
Joe,
My 2 cents says that depending on how accurate you measure the processes is really the best way to decide. If you are positive that the wine is dry and MLF is done then a bung could be used. If your making wine more "off the cuff" and aren't sure whether fermentation and MLF completed I'd air lock it and let the wine warm through the summer that way any secondary fermentation and MLF will finish. Also if you have a way to measure SO2 you could also sulfite the wine to levels to inhibit that . That being said I agree with keeping the airlock on and making sure the water in the lock has SO2 in it and that the wine has the appropriate amount. I've had airlocks sit on carboys for years without problems.
Bob
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