Recent content by elieenk

Hello everyone. I'm hoping to find some answers here. For over a year, I've been creating wine at home, primarily blackberry, blueberry, and raspberry wines. I mostly sell them to a few neighbourhood wine shops. I have the standard 24-50 bottle wine fridges from Home Depot. But I'm thinking of...

When you cold stabilize after bulk aging you are getting rid of a large amount of dissolved oxygen in wine which allows the wine to age much slower. In fact, you can allow a wine to age as long as you wish, even 20+ years, as there will not be much oxidation. If we were to analyze a wine’s...