Rob A wrote:
> This could bring up an interesting idea.
> If you could find a way to stabilize the a precise percentage of the
> reactive compounds, you could then just bottle your wine after a few
> racking
>
>
Rob,

How about stabilizing only a portion of the wine and back blending it
into the unblended remainder?

BTW, that's an interesting approach you describe to quick aging a Cab.
Three quick questions, if I may:
1) Exactly how do you expose the wine?
2) Can this process be precisely controlled?
3) How does the wine age out over the long run?

Thanks,

Mike MTM, Cokesbury, New Jersey, USA