Bulk Aging

[DanielB]

Hi - if I bulk age my country wines in 5 litre glass djs, should I add an airlock, or just a bung...or a bored bung with cotton wool?

Out of interest, these wines were fermented to dry. Have already been stabilised. and racked a couple of times, So I would anticipate there is no active yeast. With this in mind, would back sweetening with a little sugar be OK? There isn't any yeast to ferment it...?

 

[braziliain]

I have no idea if it is right or wrong, but I currently have ciders bulk ageing in 5L DJs under airlock. These too were fermented out to dry.

 

[IainM]

Bungs are better if it is no longer fermenting because they don't need topping up, but it doesn't matter in terms of the quality of the wine. If the wine is stabilised with K sorbate, then you can back sweeten whenever you like.