bottling

I have 44,000 beautiful bordeau style 1/2 bottles with food-grade matte black coating with 28/400 threaded opening. Very sophisticated... perfect for something mysterious. Will sell all or part. Cost 60¢, will sell for 30¢ + shipping.

Any good advice on aging the wine? Will wine age better in the carboy or should I go ahead and bottle it? How long should I age the wine for? Also, are there any proper techniques to aging from a carboy? Is racking the wine periodically good for the aging process? Would it be better to age the...