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.