This fall (9/26/10) I crushed 6 cases of Cabernet Sovereign grapes, fermented, pressed and the result was 23 gals. of wine.
It has been bulk aging ever since in 2 - 5 gal and 2 - 6 gal carboys. Nothing has been added and so far it tastes great.
Should I degass the wine with a power drill now? If so for how long? I have never degassed before?
Should I add anything to it while it bulk ages for another 6 months or so before bottling? I want the best possible outcome.
Any/all thought appreciated.
It has been bulk aging ever since in 2 - 5 gal and 2 - 6 gal carboys. Nothing has been added and so far it tastes great.
Should I degass the wine with a power drill now? If so for how long? I have never degassed before?
Should I add anything to it while it bulk ages for another 6 months or so before bottling? I want the best possible outcome.
Any/all thought appreciated.