"rob davis" > wrote in message ...
> I started making wine kits back in October and have bottled three
> batches thus far.

Much too soon. It will get better as time goes by.

> The regulars in this group are always preaching the virtues of bulk
> aging, many saying you must bulk age for a year or more. The closest
> I've come to this practice is a kit I started before Christmas, a
> Spagnalls RQ Pinot Noir. I plan on bottling it at the beginning of
> April, which is about 2 months past the 6 weeks called for in the kit
> instructions.

> I have a few questions. Since the main virtue of bulk aging is more
> stability in temperature, won't I get a similiar benefit by bottle
> aging in my dark, temperature stable cellar?

Maybe, but why not leave it in the carboy? If you are in a hurry, get a
couple of 19 liter carboys and bottle some and age the rest.


> I use only premium kits. The owner of the store I get them from, as
> well as the kit manufacturers, say that these wines should be consumed
> within 2 or 3 years, and that they don't really improve past a year.
> If this is true, wouldn't a wine kit left to bulk age for over a year,
> then bottle aged for a few months more, have only a period of about a
> year before it starts to degrade?

I'm drinking wine that is 2 to 4 years old and have a couple of bottles that
are over 5 years. Still good.

This hobby is teaching me patience,
> and I want to maximize the quality of my wines, but if what I have
> been told is true, aren't I wasting limited shelf life of my wines by
> bulk aging for over a year?

I don't think so.
Ed

http://pages.cthome.net/edhome