I make my wine from juice pails. Cab Sav, merlot, cab franc, etc. The wines are all good and I have received many positive comments. However I find they are a lot better the second day after the bottle had been opened. They were bottled after 11 months. Even store bought wines are a little better with a little air but mine are noticeably better with a lot of air. I am just looking for some thoughts on how to reduce the amount of improvement that comes after the bottle is opened.