> Rack it into another carboy if you can. It may or may not be stable and
> ready for bottling yet. Some people bottle at this point, but you're risking
> instability in bottle (popping corks or just sediment). Keeping it in a
> carboy is the home winemaker's version of "aging in bulk", and it is a useful
> way of getting some age without risking early bottling or having too much
> exposure to air. Keep the carboys in the dark.
> Warren Vidrine, Ph.D., Gen. Mgr. Vidrine Consulting
> 28111 Camino La Ronda, San Juan Capistrano, CA 92675
> Telephone 1-(714)-489-8372, FAX 1-(714)-489-8379
> > Any long time experts maybe can help answer this question. My new wine
> > from grapes is about 3 months old in carboys. It has stopped fermenting.
> > When should I rack it to single bottles and cork? Or should I let it sit
> > in the carboys for how long before racking into bottles?
> > Thanks
> > Steve
You may want to cold stabilize the wine for a couple weeks or longer
at a cool temperature (anything down to freezing) and then rack before
you warm it up to room temperature.
Then let it sit in the carboy for six to twelve months before
bottling. If this is your first batch, bottle it when you can't stand
to wait any more. Be sure your sulfite levels are appropriate, or store
in a spot that can handle explosive, smelly, ant and fly attracting