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Wine Making
General Wine Making Forum
Bulk aging vs. bottle aging
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<blockquote data-quote="winemaker81" data-source="post: 833246" data-attributes="member: 62"><p>That makes sense. Our difference in thought on this is probably due to our initial experiences. When I started making wine bentonite, Sparkaloid, and gelatin were commonly available -- I don't recall anything else. I used Sparkaloid a few times, but only for wines that wouldn't clear. The general practice was to bulk age wine at least 3 month to clear it, but most of my mentors bulk aged 6 to 12 months. Looking at my early logs, I did what everyone else did.</p><p></p><p>I made my first kit in 1996, but it wasn't until 2002 that the kit I made included kieselsol & chitosan, which have become the industry standard. The idea of bottling a wine within 30 days is more recent than that (AFAIK).</p><p></p><p>Kits also introduced the idea of knowing the volume ahead of time, since they reconstitute to a specified volume. For other kinds of wine, it's necessary to plan batch size as much as possible so there's enough to fill the secondary. Of course, this doesn't always go as planned! <img class="smilie smilie--emoji" loading="lazy" alt="🙃" title="Upside-down face :upside_down:" src="https://cdn.jsdelivr.net/joypixels/assets/6.6/png/unicode/64/1f643.png" data-shortname=":upside_down:" /></p><p></p><p>This is a good conversation -- understanding why we have different opinions is useful for others to figure out what they want to do.</p><p></p><p></p><p>One bottle in 23 liters is 3.3%, and on the surface, I agree with you. However, there are numerous commercial wines where a tiny percentage of a varietal is blended in. The winemaker believes that makes a difference, although I can't say I would be able to taste the difference either. Does it really make a perceptible difference or is the winemaker fooling themself?</p><p></p><p>Regarding purity, I have an experiment in progress. Fall 2020 I made 2 blends which spent 12+ months in barrel. I reserved a gallon each of the varietals that went into the blends, plus reserved an unoaked gallon of each blend. I have 5 bottles each of the these 5 wines, plus the main batches. The plan is to taste test the 7 wines each fall (starting this coming fall) for 5 years to see how they compare.</p></blockquote><p></p>
[QUOTE="winemaker81, post: 833246, member: 62"] That makes sense. Our difference in thought on this is probably due to our initial experiences. When I started making wine bentonite, Sparkaloid, and gelatin were commonly available -- I don't recall anything else. I used Sparkaloid a few times, but only for wines that wouldn't clear. The general practice was to bulk age wine at least 3 month to clear it, but most of my mentors bulk aged 6 to 12 months. Looking at my early logs, I did what everyone else did. I made my first kit in 1996, but it wasn't until 2002 that the kit I made included kieselsol & chitosan, which have become the industry standard. The idea of bottling a wine within 30 days is more recent than that (AFAIK). Kits also introduced the idea of knowing the volume ahead of time, since they reconstitute to a specified volume. For other kinds of wine, it's necessary to plan batch size as much as possible so there's enough to fill the secondary. Of course, this doesn't always go as planned! 🙃 This is a good conversation -- understanding why we have different opinions is useful for others to figure out what they want to do. One bottle in 23 liters is 3.3%, and on the surface, I agree with you. However, there are numerous commercial wines where a tiny percentage of a varietal is blended in. The winemaker believes that makes a difference, although I can't say I would be able to taste the difference either. Does it really make a perceptible difference or is the winemaker fooling themself? Regarding purity, I have an experiment in progress. Fall 2020 I made 2 blends which spent 12+ months in barrel. I reserved a gallon each of the varietals that went into the blends, plus reserved an unoaked gallon of each blend. I have 5 bottles each of the these 5 wines, plus the main batches. The plan is to taste test the 7 wines each fall (starting this coming fall) for 5 years to see how they compare. [/QUOTE]
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Wine Making
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Bulk aging vs. bottle aging
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