RJ Spagnols How long can you bulk age??

[Francie]

Hey Everyone!


It has been almost two years since I've last posted anything! (Shame on me!) Anyway, I took a two year haitus from wine making, but do have a batch of Borolo in a carboy from two years ago. Is it any good????? I know I need to bottle it!!!


Thanks for the advice!!!

 

[diggerdan17]

Have you been keeping the airlock full of water? Have you added any kmeta every few months? What temperature have you been storing it at? Give it a taste and if it tasted good I would bottle and enjoy!


Digger

 

[Dean]

yep, it's probably still good if your airlock didn't all evaporate. I find the italian triple bubblers can last all year under lock with water. The 3 part ones can't last anywhere near that.

I'm guessing that the batch of Barolo is going to be awesome after about 6 weeks from the time you bottle it.

 

[Wade E]

Have you added any sulfites during this time, if not I would do so before bottling.

 

[Wild Duk]

Sorry to steal your post. But I've been wanting to ask this question for a while.....How long is the ideal time to bulk age these reds. I've got 3 higher end RJS reds going, all started 6 months apart. I was planning on keepeing them in the carboys for 2 years until drinking, but wondering if that is a little overkill.....My plan is to have a batch ready every 6 months, with 2 years of age on them...


Thks

 

[Tom]

AS long as you have water in the airlock and keep the sulfites can be 2 years. I age all my reds 12 months min.

 

[Goodfella]

George recommends using solid bungs in your bulk aging carboys.... He says you do not need to add k-meta if you are doing this.