- Sep 12, 2018
- Reaction score
I’ve made a habit of putting two bottles of every batch aside and forgetting about them In five years I’ll open one and see if that much time in the bottle improved it.Unbottle into the primary fermenter, the PPP bucket. It's easier to pour the bottles in and far easier to stir in the K-meta.
Then rack into a carboy, and top up to within 3" of the stopper with red wine. Any good tasting dry red will work.
Now comes the Bat of Patience! I warned you!!!
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Seriously, let the wine set for 3 months. If you see a reoccurrence of anything growing in the neck of the carboy, use a damp paper towel to remove it as best you can. Some will recommend gently pouring 1 oz vodka in to help kill an infection if one reappears.
You will probably have sediment drop -- this is fine lees (yeast hulls) and is harmless.
At this point you can probably bottle -- rack off the sediment and add 1/4 tsp K-meta, stirring well.
However, I recommend you wait at least another 3 months to bottle. For Syrah, a common recommendation on this forum is to bottle after it's at least 9 months old. Wine undergoes a lot of chemical changes during the first 4 to 12 months, and having it go through those changes as a single entity produces consistent bottles. A heavier red such as Syrah needs more time to meld than does a much lighter wine such as Sauvignon Blanc.
Every time you touch the wine, taste it and record your impressions. Put the notes away and don't look at them. At bottling, reserve 2 bottles, to open at 6 and 12 months of age. Again record notes. After opening the 12 month bottle, read your notes first to last. This will teach you a lot about how wine ages.