EngineJoe
Member
- Joined
- Jan 8, 2011
- Messages
- 42
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Hey all. First time (kit) winemaker here. I've been all-grain brewing for about 7 years now, hoping to do some from-grapes wine next harvest season (since we have pretty easy access out my way).
But I thought I'd try my hand at making some wine from kits in the meantime --- and perhaps on an ongoing basis too if all goes well! it certainly is user-friendly enough!
Anyway... I've got the RJS Cru Select Aussie Shiraz fermenting away and am just thinking ahead a little bit, to the bulk aging vs. bottle aging issue. I know the debate rages on, arguments both sides. I doubt we'll resolve that here today. So my question is really aimed at the bulk-agers out there. If you're doing the bulk of your aging in the carboy, how long do you wait after you bottle the wine before you start opening and drinking?
I know you need to allow for some time for the wine to get over bottle-shock, but are the bulk-agers doing additional bottle aging above and beyond that before delving into their wine?
But I thought I'd try my hand at making some wine from kits in the meantime --- and perhaps on an ongoing basis too if all goes well! it certainly is user-friendly enough!
Anyway... I've got the RJS Cru Select Aussie Shiraz fermenting away and am just thinking ahead a little bit, to the bulk aging vs. bottle aging issue. I know the debate rages on, arguments both sides. I doubt we'll resolve that here today. So my question is really aimed at the bulk-agers out there. If you're doing the bulk of your aging in the carboy, how long do you wait after you bottle the wine before you start opening and drinking?
I know you need to allow for some time for the wine to get over bottle-shock, but are the bulk-agers doing additional bottle aging above and beyond that before delving into their wine?