- Apr 4, 2016
- Reaction score
We made our first kit an April, and since have made several different country wines as well as Vidal and Catawba this fall.The catawba and vidal are still on the kitchen floor near our sliding door where they are in the upper 50's. Our basement where we bulk age our wine is ideal in the summer, a bit cool in the fall (48-50ish) and cold in the winter (38-40 currently). Everything is currently bulk aging in gallon jugs or 6 gallon carboys. Will the cold temps just slow the aging process? any harm? I know it should be consistent, but the temp changes are slow and steady. It's an 1850 hand dug basement with stone walls plus our furnace doesn't run as we burn wood and or wood pellets so it stays quite cool down there. Also, should I be using solid stoppers once I've racked and bulk aged? I'm currently using airlocks with vodka in them... doesn't that keep the air out too?