bulk aging before or after stabilize

[smurfe]

I basically bulk age longer for multiple reasons. First, I believe a red wine needs a minimum of2 years of age to be at a level of maturity that suits my palliate. I bulk age so all of the wine develops together so I will have the same results in every bottle from the batch. I just check the sulfite levels every 6 months to assure the wine has the protection levels it needs. I will say the real main reason I bulk age longer thoughis I am just really lazy when it comes to bottling.

 

[Wade E]

I bulk age around 4 months now as I have decent cellar conditions for my bottles. I do so just to make sure its not dropping any more sediment. I do get some sediment that settles out even after fining but dont really let it sit on the lees from fermentation more then 3 weeks.

Edited by: wade