Noontime
Custom Label Printing & Design
- Joined
- Oct 7, 2007
- Messages
- 746
- Reaction score
- 451
Polarhug- great name by the way... all wines are always changing. Every wine that was ever made tasted different a month after fermentation, and a year later, and 2 years later, and so on. There is constant chemical interactions going on even in the bottle...so yes, the wine will change again with the addition of sugar.
The difference is once its in the bottle, you're done monkeying with it...it's going to develop in the bottle and be what it will be. If you bulk age, the wine will be a better representation of itself at the end than at the beginning, so any tweaking you do at the beginning could be heavy handed (or less than required as well).
In addition to all the wonderful reasons already given, one other reason to wait would be spoilage organisms...why give them the sugar to eat and potentially spoil your wine.
The difference is once its in the bottle, you're done monkeying with it...it's going to develop in the bottle and be what it will be. If you bulk age, the wine will be a better representation of itself at the end than at the beginning, so any tweaking you do at the beginning could be heavy handed (or less than required as well).
In addition to all the wonderful reasons already given, one other reason to wait would be spoilage organisms...why give them the sugar to eat and potentially spoil your wine.
