Joe -

Thanks for the message. I will take a look at the book and see if I
can find more information about the winemaids. As for using the
carboy as long as possible, I understand...but when you would take a
little amount out of the carboy (for a winemaid, etc.) wouldn't you
have to remove all the wine from the carboy at that time as there
would be air at the top? Thanks again..

Andrew

Joe wrote in message . ..
On 08/08/2004 10:23 AM, confused said:
I have made a some wine and have always bottled the wine after the
firmentation has ended in a glass carboy. I then leave the wine in
the bottles for some time until ready for consumption.

I am curious if bottling is absolutely required. For larger batches,
can I use a stainless steel tank to age and then dispense the wine as
required into a glass or carafe for immediate consumption directly
from the tank?

Any information or pointers would be greatly appreciated.


In C.J.J. Berry's bookd 'First Steps in Winemaking', page 60, he
leaves wine in the carboy as long as possible. "For daily use they
then go into Winemaids, those plastic bags in cardboard outers".

I'm not familiar with the term Winemaids, but I guess it's like wine
in a box. I never tried it, but if those things can be reused, it
should do what you're looking for.