Bottling vs. Bulk Aging

Bottling vs. Bulk Aging

Post by JaeDav » Wed, 25 Dec 2002 09:49:21



Okay, I know I'm nearly flooding the group with newbie questions, but
I thought I'd keep them separate so they could go into their own
threads...

What are the pros and cons of bulk aging or aging in bottles?  I have
a cyser that is fermented about where I want it and can't decide which
to go with.

Any opinions? (there's a silly question, huh?  hehe)

     -Jae

 
 
 

Bottling vs. Bulk Aging

Post by J Dixo » Wed, 25 Dec 2002 23:42:44


Jae,
     There are a lot of variables, but generally speaking it is better I
think to bulk age more than trying to bottle age. A few reasons being:
The wine ages together and tastes the same for a more consistent product,
and their are some chemical actions that occur that I personnally cant
explain, but know they are beneficial.
A clearer wine is more likely as many newer winemakers bottle too soon and
the wine drops sediment in the bottle.
You are more likely to have a stable wine that is not going to referment on
you, or turn hazy later in the bottle.
I do make some exceptions for a few fruitier whites that once I get them
clear and stable they go into the bottle within a month or so, but like you
said there are a lot of differing opinions out there.HTH
John Dixon


Quote:
> Okay, I know I'm nearly flooding the group with newbie questions, but
> I thought I'd keep them separate so they could go into their own
> threads...

> What are the pros and cons of bulk aging or aging in bottles?  I have
> a cyser that is fermented about where I want it and can't decide which
> to go with.

> Any opinions? (there's a silly question, huh?  hehe)

>      -Jae


 
 
 

Bottling vs. Bulk Aging

Post by Dar » Thu, 26 Dec 2002 03:56:07


It is probably better to age in bulk than in bottles.  The earliest I will
bottle is 7 months, but I have gone 9 months for my fruit wines.  I've read
that others bulk for year(s).  My problem is that I keep coming up with a
new wine to try....
Darlene


Quote:
> Okay, I know I'm nearly flooding the group with newbie questions, but
> I thought I'd keep them separate so they could go into their own
> threads...

> What are the pros and cons of bulk aging or aging in bottles?  I have
> a cyser that is fermented about where I want it and can't decide which
> to go with.

> Any opinions? (there's a silly question, huh?  hehe)

>      -Jae

 
 
 

Bottling vs. Bulk Aging

Post by Lum » Thu, 26 Dec 2002 04:52:23



Quote:
> It is probably better to age in bulk than in bottles.  The earliest I will
> bottle is 7 months, but I have gone 9 months for my fruit wines.  I've
read
> that others bulk for year(s).  My problem is that I keep coming up with a
> new wine to try....
> Darlene

Hi All,

Bulk aging always involves small quantities of oxygen.  The oxygen reacts
with many different materials in the wine and produces subtle change.  Some
of these reaction are quite slow at normal cellar temperatures.  Bottle
aging occurs after the corks are driven.  Little additional oxygen enters
the wine after bottling and a reducing atmosphere develops.  Without oxygen,
further changes occur and "bottle bouquet" develops.

Bulk aging and bottle aging do different things to wine and both are usually
needed to produce high quality wines. See Wagner "Grapes into Wine" page
197.

Happy Holidays,
lum

 
 
 

Bottling vs. Bulk Aging

Post by QuirkyS » Thu, 26 Dec 2002 05:43:23


Quote:
> > What are the pros and cons of bulk aging or aging in bottles?  I have
> > a cyser that is fermented about where I want it and can't decide which
> > to go with.

> > Any opinions? (there's a silly question, huh?  hehe)

Jae,

 From what I've read here bulk aging is definately the way to go.
Apparently a short time bulk aging will accomplish the same as much
longer in bottles. I have noticed that with wines that I've bottled
right away that there are detectable differences in taste/aroma from
one bottle to the next when the last few bottles are opened. Wineries
I toured also mentioned that the larger magnum sized bottles aged
better than 750ml ones.
 I have 2 carboys on the go right now that I intend to age for a few
months before bottling and have been reading (and reading and
reading...!)  to make sure I do it right. That would be my suggestion
- just keep learning from those that have done it before.
 You'll have to be careful to keep it topped up,monitor the airlock
and add additional sulphite to it if you plan on leaving it for a long
time so you don't lose the entire batch! The 'experts' on here can
tell you more about that.  HTH ~ Susan

 
 
 

Bottling vs. Bulk Aging

Post by JaeDav » Thu, 26 Dec 2002 08:41:34


Quote:

> My problem is that I keep coming up with a
> new wine to try....
> Darlene

Tell me about it - about the only thing I asked for this year for
Christmas was more carboys and other brewing gear.  I'm glad the
shelves I built will hold 37 carboys.  hehe

Happy Holidays everyone!

       -Jae

 
 
 

Bottling vs. Bulk Aging

Post by KENT MC LELLA » Thu, 26 Dec 2002 14:03:52


One of the many things that I've read from this group that makes sense, is
that if you bulk age there is less chance of environmental conditions having
an impact on the development of your wine. For example, a one degree
temperature change for 15 minutes will impact a 5 gallon carboy much less
than it would a 75 ml bottle of wine, 2 hours of direct sunlight, etc. etc.
BTW I bulk age in 1 gallon jugs which is a nice compromise.

Dr. Mac

--
Kent & Kathy & the kids!

Quote:
> > > What are the pros and cons of bulk aging or aging in bottles?  I have
> > > a cyser that is fermented about where I want it and can't decide which
> > > to go with.

> > > Any opinions? (there's a silly question, huh?  hehe)

> Jae,

>  From what I've read here bulk aging is definately the way to go.
> Apparently a short time bulk aging will accomplish the same as much
> longer in bottles. I have noticed that with wines that I've bottled
> right away that there are detectable differences in taste/aroma from
> one bottle to the next when the last few bottles are opened. Wineries
> I toured also mentioned that the larger magnum sized bottles aged
> better than 750ml ones.
>  I have 2 carboys on the go right now that I intend to age for a few
> months before bottling and have been reading (and reading and
> reading...!)  to make sure I do it right. That would be my suggestion
> - just keep learning from those that have done it before.
>  You'll have to be careful to keep it topped up,monitor the airlock
> and add additional sulphite to it if you plan on leaving it for a long
> time so you don't lose the entire batch! The 'experts' on here can
> tell you more about that.  HTH ~ Susan

 
 
 

Bottling vs. Bulk Aging

Post by Matthew A. Given » Fri, 10 Jan 2003 14:03:45


I always bulk age my reds for between 6 months (most of them) and a year
(only once so far, and I had plenty of other reds to drink:  I usually lack
the patience).  Then I try to give the bottles at least 2 or three months to
recover from bottle shock and age a bit.  As my cellar grows (I recently
purchased racks to hold more than 250 bottles of my wine) I hope to allow
the wine to age even more.
Quote:

>Okay, I know I'm nearly flooding the group with newbie questions, but
>I thought I'd keep them separate so they could go into their own
>threads...

>What are the pros and cons of bulk aging or aging in bottles?  I have
>a cyser that is fermented about where I want it and can't decide which
>to go with.

>Any opinions? (there's a silly question, huh?  hehe)

>     -Jae