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?
> > 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
> > some of them, I can start the "next generation".
> > So, is there a siginificant difference in the results between letting it
> > age in the carboy, or does aging in the bottle do the more or less the
> > (These are red kits for the most part, and one port).
> 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.