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Bmd2k1

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this just came into my email & seems very informative re: Vino aging...

Aging Gracefully - WineMakerMag.com


I'm still a relatively new home vintner - having started my 1st kit in Oct2020 and Always looking to tweak my protocol to make it better.

Currently most of my Reds are bulk aged on one oak spiral (type and toast tends to vary) for 6months and then bottle aged for min 2months before I pop the first cork. My whites I've bulk aged for 3-4months and then 2months in the bottle - some on oak and others not. My bulk aging vessel is a 20L Speidel - which fits 6gals perfectly :)

Like everything Vino I'm sure the protocols peeps utilize run the gamut.

Enjoy & Cheers!
 

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