Other Bulk aging advice needed

[Tuesdayafternoon]

I have 2 reds bulk aging in carboys. Question #1: Do I need to do something like add K-Meta periodically during my year-long aging in the carboy? How about re-racking every few months? (I did add an extra 1/4 tsp. K-Meta on the final racking after clearing...) Started the aging in early March for the 1st and mid March for the 2nd. Nothing added since.....
I have a very mischievious cat who for some reason likes rubber products and attacks or eats them. A week or so ago I found both solid rubber bungs on the carboys on the floor. I re-attached them after sanitizing, and put cans over them to keep my cat from repeating this. This morn I found 1 off again (The Super Tuscan). Both times they were off for probably about 10-12 hours overnight. Question #2: Am I to be worried about oxidation now?? Is there anything I should do, other than keep the damned cat away from my carboys? Door to wine room is now permanently closed. Advice need on both the above. Much thanks!

 

[JohnT]

I have 2 reds bulk aging in carboys. Question #1: Do I need to do something like add K-Meta periodically during my year-long aging in the carboy? How about re-racking every few months? (I did add an extra 1/4 tsp. K-Meta on the final racking after clearing...) Started the aging in early March for the 1st and mid March for the 2nd. Nothing added since.....
I have a very mischievious cat who for some reason likes rubber products and attacks or eats them. A week or so ago I found both solid rubber bungs on the carboys on the floor. I re-attached them after sanitizing, and put cans over them to keep my cat from repeating this. This morn I found 1 off again (The Super Tuscan). Both times they were off for probably about 10-12 hours overnight. Question #2: Am I to be worried about oxidation now?? Is there anything I should do, other than keep the damned cat away from my carboys? Door to wine room is now permanently closed. Advice need on both the above. Much thanks!

Not much you can do now except adding another dose of k-meta.. and adopting a doberman named Adolf... "Fluffy meet Adolf, Adolf eat Fluffy"!

 

[djrockinsteve]

Once I prep my wines for aging I do not rerack or add additional k meta. Just be sure the airlock is filled. Keep the cat outta there and let your wines alone.

After a year for reds rack off of any sediment, tartaric acid and oak if any. Back sweeten to desired taste and add sorbate and pinch of k meta. Bottle a month later after letting it rest.

 

[salcoco]

I would add K meta every three months. the free so2 will become bound and will not be sufficient to ward off any bacteria. while bulk aging a airlock is not required after the first three months. add a bung and tape down with duct tape should keep the cat out.

 

[terroirdejeroir]

I know this topic has been addressed numerous times, but I just can't help myself. I don't see the need to bulk age in a carboy for such an extended period of time. My standard process of racking, oaking, and cold stabilizing generally takes about 6-7 months and then I bottle. I am fortunate enough to have a couple of professional winemaker friends and they both tell me the wine is better off in the bottle so long as the wine is completely degassed, I like where the numbers are, how the oak profile has developed, and have precipitated off any excess tartrate.

I realize there are professional winemakers on here as well, so I am hoping you can help me understand the benefit of extended bulk aging in glass. I could see it if you had access to a barrel, but otherwise I don't understand the benefit.

 

[4score]

One benefit in keeping the wine in bulk is that it limits the variation in temperature. Even though the room temp changes, it's harder to move the temp of a bulk liquid compared to bottles. Now, if you controlled the temp tightly then this should not be an issue. Remember, big swings in temp are not a wine's best friend.

 

[tonyt]

I usually age in three month increments after. I start counting from when I add the k-meta at first clearing and stabilization. Every three months I add 1/4 teaspoon of k-meta. I usually bottle at the 6 or 9 month mark with the final addition of k-meta.

ps. Drown the cat.::

 

[Dhaynes]

Is it possible that the cat is being blamed unfairly? With a solid bung if there is any CO2 remaining in the wine there is no place for it to go. It could build up pressure and push the bung out. Also atmospheric pressure changes could be contributing to the problem. I've had several carboys that I was bulk aging where the bungs have come loose even after degassing and letting them sit for months with an airlock before putting in a solid bung. I've never had one pop all the way out. Maybe pressure changes and the cat are working together. The pressure changes loosen them and the cat finishes the job


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