> Hi all,
> I am new to this conference and to wine making and the
> literature I have read to date says that wine ages better in bulk and
> then it also says it ages faster in bottles.
They may have been speaking of bulk aging in barrels, which is a whole
different thing from bulk aging in glass. My understanding is that in bulk,
in glass, wine doesn't really age very much - probably because in relation
to the volume not much of the wine gets the long, slow but minute exposure
to oxygen that seems to be the critical factor. In barrels it happens
through the wood, and in bottles usually through the cork - as I understand
> So my problem is should I bottle all of my wine or should I wait and
> leave it in the demijon? It is a premium chablis that I just racked
> after two weeks and is still very cloudy?
> Any comments? please...
> Larry Weatley
Anything that's "very cloudy" isn't anywhere near ready for the
bottle, if you ask me. "After two weeks" of what? Fermentation? You're
asking for blown bottles and corks if you even think about bottling yet. It
sounds like your wine isn't at the "aging" stage yet - it's still in the
process of becoming wine.
Toronto, Ontario, Canada.
**Things are more like they are now than they have ever been before.**