WinBase
Active Member
Hi
my usual method after fermentation stops, involves racking into demijohns and leaving for 6 months (maybe also racking after 3 months as well), backsweetening, then bottling and leaving for at least another 3-6 months before drinking, however i'm running out of space to store all the bottles, and understand many people bulk age for longer in demijohns or 5 gall carboys, but if instead of bottling after 6, if after backsweetening, i racked again into demijohns and stored in those for say another 3 months before bottling, how long is advisable to leave it in the bottles before drinking? i read somewhere 1 month is ok because of 'bottle shock' but wondered what those who bulk age do, and what provides the best results (obviously longer storage generally produces a better wine) so any help or guidelines would be great.
Thanks
Bob
my usual method after fermentation stops, involves racking into demijohns and leaving for 6 months (maybe also racking after 3 months as well), backsweetening, then bottling and leaving for at least another 3-6 months before drinking, however i'm running out of space to store all the bottles, and understand many people bulk age for longer in demijohns or 5 gall carboys, but if instead of bottling after 6, if after backsweetening, i racked again into demijohns and stored in those for say another 3 months before bottling, how long is advisable to leave it in the bottles before drinking? i read somewhere 1 month is ok because of 'bottle shock' but wondered what those who bulk age do, and what provides the best results (obviously longer storage generally produces a better wine) so any help or guidelines would be great.
Thanks
Bob
