Aging in carboy vs aging in bottle

Aging in carboy vs aging in bottle

Post by Harold Smit » Fri, 03 Jan 1997 04:00:00



I have been making wine from Grand Cru and Cru Select kits for about a year
and have had very satisfying results.  I make both reds and whites.  So far
I have always bottled as soon as possible and let the wine age in bottles.
Tonight I had a discussion with a friend and we were wondering whether or
not it would be more advantageous to age in the carboy for a time.  Should
the sediment (lees) be left in the carboy?  For how long before racking and
filtering?  Is it the same for reds and whites?

If anyone has any suggestions please let me know.

 
 
 

Aging in carboy vs aging in bottle

Post by JD » Fri, 03 Jan 1997 04:00:00



    >I have been making wine from Grand Cru and Cru Select kits for about a year
    >and have had very satisfying results.  I make both reds and whites.  So far
    >I have always bottled as soon as possible and let the wine age in bottles.
    >Tonight I had a discussion with a friend and we were wondering whether or
    >not it would be more advantageous to age in the carboy for a time.  Should
    >the sediment (lees) be left in the carboy?  For how long before racking and
    >filtering?  Is it the same for reds and whites?
    >
    >If anyone has any suggestions please let me know.

you can filter as soon as 2-3 months, just filter is and leave it in a
carboy and forget about racking and let it age that way. or you can just rack
it to now and then so you get air in it. thats all racking really does. . as
for aging in bottles vs carboys bottles are great as you don't have to do
anything, but it is a well known fact that leaving your wine in balk works
better as wine ages faster in balk. why do you think winerys use 40 to 50
gallon wine Barrels and leave there wine for 5 to 6 years.

but then again we are talking about kit wines so if your wine testes great
don't do anything. as they say let the wine make its self!

JDC.

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Aging in carboy vs aging in bottle

Post by Pat Kinsell » Tue, 07 Jan 1997 04:00:00


Quote:

> I have been making wine from Grand Cru and Cru Select kits for about a year
> and have had very satisfying results.  I make both reds and whites.  So far
> I have always bottled as soon as possible and let the wine age in bottles.
> Tonight I had a discussion with a friend and we were wondering whether or
> not it would be more advantageous to age in the carboy for a time.  Should
> the sediment (lees) be left in the carboy?  For how long before racking and
> filtering?  Is it the same for reds and whites?

> If anyone has any suggestions please let me know.

As JDC said, it will age quicker when stored in bulk. You probably won't
want to leave it sit on the lees for too long, as autolysis will occur
(the live yeast cells start feeding on the dead yeast cells). That is,
unless you want a blanc sur lie style wine, which is intentionally made
this way and isn't racked at all between primary fermentation and
bottling. It has a characteristic aroma from the autolysis, retains a
very fruity aroma, and is slightly sparkling. I believe this is the way
in which Vouvray is made, but I could be mistaken about that.
   I've known people to age wine in carboys, without racking, for almost
10 years, and the autolysis adds a sort of musty aroma and taste which I
think is pleasant, but too much of which tends to overpower the wine's
bouquet.
 At least that's been my experience.

Pat