Thanks for the replies guys...

Me too Dave, though you have the jump on me...

I am trusting in plastic - though I have about 30 1 gallon dj and 1 5
gallon dj I am working with, most of my larger
scale is plastic - better bottle - so far untested as is still in
aging/clearing stage...

Jim

n Sep 1, 1:45 am, Dave Allison > wrote:
> I can only reply about kit wines, not raw recipes. I tried bulk aging
> and the wine oxidized, and WinExperts reply to my problem - they don't
> recommend bulk aging of their kits. so I don't anymore.
>
> I also know there has been discussion about plastic versus glass (google
> this site) and no conclusion I found satisfactory, so I use both.
>
> I do have a Cherry port and a Blueberry port from recipes, that I plan
> on bulk aging in 3 gallon glass carboys - I'll learn from that
> experience, but it will take a year before I know. smile.
>
> DAve
>
> jim wrote:
> > I live in the UK and current recommendation from the home winemaking
> > stores in the middle of England (including some commercial wineries I
> > know) is to ferment then use finings and bottle as soon after that as
> > possible. To back that up, glass carboys are fairly scarce compared
> > to plastic carboys and buckets. When I have asked why that is I have
> > been asked why I would want the wine to stay in glass to age rather
> > than in the bottle and told it is unnecessary and not 'particularly'
> > beneficial.
>
> > Now I tend to poo-poo this and go with the advice of this group, the
> > rest of the world (and CJJ Berry's sage old advice) to at least settle
> > the wine out naturally (if at all possible) before bottling and
> > maturing therein. I haven't enough personal experience to back this
> > up, it just seems logical to avoid fining unless absolutely necessary.
>
> > I know the UK isn't widely considered to be a world-class winemaking
> > region (though I gather we have, at least once, come first in a world
> > winemaking category). I can't help wondering:
>
> > # Why is the advice given here so different to that which (I gather)
> > is given everywhere else in the world?
>
> > # Why would people in the UK be fixating on a fast and less crafted
> > winemaking experience if that is the case? Perhaps the market for
> > home winemaking is declining here and new winemakers are only
> > attracted to make their own if it is very quick and easy?
>
> > # How much difference is there in the end product?
>
> > # Has anyone done side by side tests to determine the difference in
> > result between wines which have been fermented, fined and bottle aged
> > vs wines which have been gravity cleared, bulk aged and then bottled?
>
> > I would be interested to hear considered opinion or fact on this...
> > Best wishes to all of you at this most productive time of year!
>
> > Jim