Hey Everyone,
So I am still on the first kit and will possibly start secondary fermentation tonight. I have read a lot on these boards about bulk aging and I think I would lik eto try that with this wine. I read on someones post that when you bulk age at secondary fermentation (with sediment and oak) it makes the wine more complex. Well this is what I want to try, however being new I am confused.
Does anyone have step by step instructions on what to do in order to bulk age at this point. I will probably only bulk age 1-2 months.
My questions I guess are, How do I or am I supposed to stop fermentation? Do I degass during this phase or what till the next rack? Do I have to completeley seal the carboy (airtight) to not let oxygen in? How much K_meta do I add and can it be the same that I used for sanatizing?
Any help would be great.
Thanks, Link
So I am still on the first kit and will possibly start secondary fermentation tonight. I have read a lot on these boards about bulk aging and I think I would lik eto try that with this wine. I read on someones post that when you bulk age at secondary fermentation (with sediment and oak) it makes the wine more complex. Well this is what I want to try, however being new I am confused.
Does anyone have step by step instructions on what to do in order to bulk age at this point. I will probably only bulk age 1-2 months.
My questions I guess are, How do I or am I supposed to stop fermentation? Do I degass during this phase or what till the next rack? Do I have to completeley seal the carboy (airtight) to not let oxygen in? How much K_meta do I add and can it be the same that I used for sanatizing?
Any help would be great.
Thanks, Link