[Famineguy]

Originally Posted by EdwardLongshanks

I have only been making wine for a year now so I still don't have the "stock" to let my wine age long term. My last wine I started which is a Chilean Malbec I am following the 5-20-40-90 time cycle. I then plan on waiting another 3 months in the bottle before I start drinking them. My previous wines were all gone by this point and I realize just how much better the wine can be with a few short month aging. As I get some stockpile I do eventually plan on doing some more long term aging.

I am not familiar with the "5-20-40-90" cycle. I take it that this is time in each part of the process. Is any part of this bulk aging?

[TonyP]

Originally Posted by Famineguy

I am not familiar with the "5-20-40-90" cycle. I take it that this is time in each part of the process. Is any part of this bulk aging?

Here's a link to the WineMaker magazine article on 5-20-40-90:

http://www.winemakermag.com/component/content/article/26/850-making-your-kit-wine-shine-redeaux

I won't go through the specifics cause you can read the article yourself. The basic idea, however, is to let the wine have extra time, particularly at the end. The premise of the article is that wine kit producers believe their customers (wine makers) are in a hurry to drink their wine so kit instructions show the minimum days. In other words, wine kit producers compete by showing minimum days rather than best approach.

Overall, my takeaway from it is to follow instructions when it comes to things to do but try to space it out a bit, particularly at the end: the last 7 weeks in the article.

If you're going to give your wine extra time consider adding some S02.

Tony P.

[Famineguy]

Tony.
Thank you for the link to the article. I like the approach. However, I see varying opinions on the last portion (bulk aging time). I may leave it longer before bottling. I just got my next must today. I am going to start my Chilean Carmenere in the next few days. I ordered this from PakLab in Montreal on Monday and received it at my door today. Great service!

[vinividivici]

Originally Posted by Famineguy

Tony.
Thank you for the link to the article. I like the approach. However, I see varying opinions on the last portion (bulk aging time). I may leave it longer before bottling. I just got my next must today. I am going to start my Chilean Carmenere in the next few days. I ordered this from PakLab in Montreal on Monday and received it at my door today. Great service!

Interesting, as I have just started a Malbec and Carmenere last weekend. Must be great minds think alike! For grins, see my thread on the "gusher".

Question: I haven't bulk aged so far, so what are the steps? My Carmenere is now at .990 or slightly below, so it's ready. I know I have to add K-Meta & K-Sorbate, but what else do I need to do? It's in a glass carboy with airlock right now.

Bob

[Famineguy]

Bob.
I just got home last night from a week- long trip and saw your message.

I am a novice at bulk aging. So, I would ask others who have a little more experience in this regard to jump in.

I was advised by others on this board that my Malbec may benefit from bulk aging for about four months. Because I only had an older (15 years) plastic carboy when I started the Malbec in secondary and was not comfortable with the plastic, I racked it from the plastic to a glass carboy after four weeks. I had degassed it a few weeks before this transfer. So, it is in a cooler area of my basement for the next few months.

I intend to start my Carmerere in primary tomorrow. I am just bring the juice up to room temperature.

Cheers,
Brian